Sheet-Pan Greek Chicken with Butter Beans & Olives

Ingredients

• 2 tbsp (17 g) Kalamata olives, rinsed, torn
• 4 oz (113 g) chicken breast, in large pieces
• 1 1/4 cups (115 g) red bell pepper, sliced
• 1/2 medium (55 g) red onion, cut in wedges
• 2 tsp (10 ml) olive oil
• 2 tsp (2 g) dried oregano
• 2 garlic cloves, smashed
• 2 tbsp (30 ml) fresh lemon juice
• a pinch of fine sea salt and black pepper
• 3/4 cup (112 g) cherry tomatoes, halved
• 1/2 cup (90 g) butter beans, no salt added, rinsed
• 1/2 oz (14 g) feta, crumbled

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Method

1. Heat the oven to 425°F (220°C). Rinse the olives and tear rather than slice them; torn olives give more flavor to a hot sheet.
2. Toss the chicken, peppers and onion with the oil, oregano, smashed garlic, half the lemon juice, salt and pepper and spread on a baking sheet with space between the pieces. Roast for 18 minutes, until the chicken is golden at the edges.
3. Add the tomatoes, olives and beans and roast 5 minutes, then the feta for the last 5, until the chicken reaches 165°F (74°C). Finish with the rest of the lemon juice.