Mediterranean Chicken Thighs with Green Beans and Potatoes

This delightful Mediterranean-inspired dish features succulent chicken thighs marinated in a blend of herbs, served alongside crisp green beans, roasted potatoes, and earthy mushrooms. The addition of black olives and fresh spinach adds a burst of flavor and nutrition, making this a well-rounded meal that balances traditional cooking methods with a touch of creativity. Perfect for a family dinner, this dish is both satisfying and visually appealing.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 cups fresh green beans, trimmed
• 4 medium potatoes, diced
• 2 cups fresh spinach
• 1 cup black olives, pitted and halved
• 1 cup mushrooms, sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the chicken thighs, olive oil, garlic, oregano, smoked paprika, lemon juice, salt, and pepper. Marinate for at least 30 minutes.
3. In a separate bowl, toss the diced potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20 minutes.
4. After 20 minutes, add the marinated chicken thighs to the baking sheet with the potatoes. Roast for an additional 25 minutes or until the chicken is cooked through and has a golden skin.
5. While the chicken and potatoes are roasting, heat a skillet over medium heat. Add the sliced mushrooms and green beans. Sauté for about 5-7 minutes until the beans are tender and the mushrooms are browned.
6. Stir in the fresh spinach and black olives, cooking until the spinach wilts. Season with salt and pepper to taste.
7. Serve the roasted chicken thighs on a plate alongside the sautéed vegetables, garnished with fresh parsley.