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

Directions

Mix olive oil, lemon juice, Greek Seasoning Spike Seasoning , and dried thyme to make the marinade. Set aside 1/4 cup of marinade to brush on the dish later when you've added the beans. Trim chicken thighs, cutting away extra skin and fat as much as you prefer. to trim) Cut small slits through the skin on the top of each thigh. Put chicken thighs into a Ziploc bag with the rest of the marinade and let it marinate 4-8 hours, or all day while you're at work is even better. When it's time to cook, drain the chicken into a colander placed in the sink and let it come to room temperature. Preheat the oven to 425F/220C while the chicken comes to room temperature. When you're ready, put chicken thighs on a large sheet pan and roast for 8 minutes. While chicken cooks, trim the ends of the green beans and cut them in half. Cut cherry tomatoes in half. After 8 minutes remove sheet pan from the oven and use paper towels to blot any water that's released from the chicken. Add the green beans to the sheet pan and brush chicken and beans with the reserved marinade. Season with with fresh-ground black pepper and a little salt Roast for 14 minutes more. After 14 minutes tuck the cherry tomatoes halves around the chicken and green beans Cook about 6 minutes more, or until chicken and green beans are done. Sprinkle with Feta cheese and serve hot.