ROASTED GREEN BEANS

Adapted from Amee's Savory Dish

Ingredients:

12 oz green beans, trimmed

4-6 garlic cloves, peeled and halved

1/2 t salt

1 T olive oil

Methodology:

Preheat oven to 375°F.

Toss beans and garlic in olive oil and spread on a rimmed baking sheet.  Sprinkle with salt.

Roast until beans are tender and blistered golden in spots, 35-40 minutes, tossing at 25 minutes.

SHEET PAN FETA LEMON CHICKEN

From Baking the Goods

Ingredients:

1/3 c olive oil

Juice from 1 large lemon

1 t salt

1 t pepper

1 t sumac

2 T fresh oregano, chopped

2 T parsley, chopped

2 T rosemary, chopped

4 cloves garlic, crushed

2 lb yukon gold or baby potatoes, cut into 1/2" cubes

1 container cherry tomatoes

1 red and 1 orange bell pepper, cut into 1" pieces

2 red onions, quartered and cut into 1/2" slices

2 lemons, cut into 3 slices each

6 chicken thighs, boneless & skinless (approx. 2 lb)

1/2 lb feta, cut into 1/4" cubes

Methodology:

Preheat the oven to 400°F.

Combine the first group of ingredients in a measuring cup and set aside.

Add all remaining ingredients but the feta to a very large bowl, pour over the sauce previously made, and toss well.  Spread out evenly over 2 rimmed baking sheets, and roast for 40 minutes, rotating halfway through.  

Add feta cheese evenly to both sheets, and roast an additional 10 minutes.