Sheet Pan Chicken with Potatos and Green Beans

By Jahel

Ingredients

• 1 1 1 lb. red potatoes, halved
• 6 6 6 T olive oil, divided
• 2-1/2 2-1/2 2-1/2 t kosher salt, divided, plus more for cooking green beans
• 1-1/2 1-1/2 1-1/2 t pepper, divided
• 4-6 4-6 4-6 oz. boneless, skinless chicken breast
• 1-1/2 1-1/2 1-1/2 t dried oregano
• 1 1 2 t lemon zest plus 2 T fresh juice
• 8 8 8 oz. trimmed green beans
• 1/2 1/2 1/2 c pitted, chopped Castelvetrano olives
• 1 1 1 medium shallot, finely chopped

Preparation

Step 1

Preheat oven to 400. Toss potatoes with 2 T oil, 1 t salt, and 1/2 t pepper on rimmed baking sheet. Roast 20 minutes.
Toss chicken with oregano, lemon zest, 2 T oil, 1/2 t pepper and remaining 1-1/2 t salt. Remove sheet pan from oven and push potatoes to the side and return to oven. Roast until chicken is cooked through 20-25 minutes. Transfer to a cutting board; let rest for 5 minutes before slicing.
Meanwhile, cook green beans in a pot of boiling salted water until bright green and crisp-tender, about 4 minutes.
Mix olives, shallot, lemon juice and remaining 2 tablespoons oil and 1/2 t pepper in a small bowl. Spoon dressing over chicken. Serve with potatoes and green beans.