Low-Carb Greek Chicken, Green Beans, and Tomatoes Sheet Pan Meal

Ingredients

• 1/3 cup olive oil
• 1/3 cup lemon juice
• 1 T Greek Seasoning
• 1 tsp. Spike Seasoning
• 1/2 tsp. dried thyme
• 8 bone-in, skin-on chicken thighs
• 1 lb. thin green beans, ends trimmed and cut in half
• 1 cup cherry or grape tomatoes, cut in half
• Fresh-ground black pepper and salt to taste
• 1 cup crumbled Feta cheese

Directions

1. Stir together the olive oil, lemon juice, Greek Seasoning, Spike Seasoning, and dried thyme for the marinade. Pour off 1/4 cup and save it for brushing the pan ingredients later, after the beans are added.
2. Trim the chicken thighs, removing any extra skin and fat to your liking. Snip or cut a few small openings through the skin on the top of each thigh.
3. Place the chicken thighs in a Ziploc bag and add the remaining marinade. Seal the bag and marinate for 4-8 hours, or let it sit all day while you are at work.
4. When you are ready to cook, pour the chicken into a colander set in the sink and allow it to come to room temperature. This matters for the timing, because cold chicken will need longer in the oven.
5. While the chicken is coming to room temperature, heat the oven to 425F/220C.
6. Arrange the chicken thighs on a large sheet pan and roast for 8 minutes.
7. As the chicken starts cooking, trim the green bean ends and cut the beans in half. A quick way to do it is to gather a handful, stand them upright against the cutting board, trim one side, then flip the bundle and trim the other end.
8. Halve the cherry tomatoes.
9. Once the first 8 minutes are up, take the sheet pan out of the oven. Blot away any liquid the chicken has released with paper towels; the amount will vary depending on the chicken.
10. Add the green beans to the sheet pan, then brush both the chicken and beans with the reserved marinade. Season everything with fresh-ground black pepper and a small amount of salt, keeping in mind that the Feta cheese will add saltiness.
11. Return the pan to the oven and roast for 14 minutes more.
12. After 14 minutes, or when the chicken has begun to brown slightly and looks almost cooked, scatter the cherry tomato halves around the chicken and green beans. Try to keep everything as close to a single layer as possible.
13. Roast about 6 minutes longer, until the chicken and green beans are cooked through.
14. Scatter the Feta cheese over the pan and serve hot.