This one sheet meal is quick, delicious, healthy and causes minimal mess. Dig in!

Serves: 4

Time: 40 minutes

Preheat oven to 425 degrees


4 tablespoons olive oil

3 tablespoons white vinegar

1 tablespoon lemon pepper

2 teaspoons granulated garlic

2 teaspoons granulated onion

2 teaspoons Italian seasoning

4 chicken thighs, bone in, skin on

salt to taste

black pepper to taste

2 tablespoons unsalted butter

1 lbs. baby potatoes

1 red onion, sliced

4 ounces cherry tomatoes

1 lb. green beans, trimmed

1 bunch parsley, chopped

4 ounces capers, drained

4 garlic cloves, minced

8 ounces feta

zest of 1 lemon

juice of 1 lemon

In a bowl mix together olive oil, vinegar, lemon pepper, garlic, onion and Italian seasoning.

On a butter foiled baking pan, season chicken liberally on both sides place in the middle of the pan skin side down. Place potatoes and red onion, tomatoes and green beans in individual rows. Pour olive oil mixture evenly over each ingredient mix to coat evenly, turn chicken skin side up and place in the oven for 40 minutes rotating pan at 20 minutes.

In a bowl mix parsley, capers, garlic, feta, lemon zest and lemon juice together.

Remove baking pan from the oven and place parsley feta mixture on top of each chicken. Serve vegetables on a plate with chicken on the side.

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