Greek Chicken Sheet Pan Dinner

Ingredients
1 pound baby Dutch yellow potatoes (small red potatoes cut in half) (the smaller size the better)
1 pound green beans
1 head broccoli cut into florets
1 15-ounce can petite diced tomatoes (Fire roasted)
2 pounds chicken breasts
2 1/2 lemons (1 1/2 juiced, and 1 sliced)
8 cloves garlic (4 minced, and 4 sliced)
2 teaspoons salt & pepper
1 1/2 teaspoon Mural of Flavor
1 teaspoon smoked paprika
2 tablespoons olive oil
4 ounces feta cheese (sheep or goat's milk preferred) (2oz Mediterranean Herb)
1 large onion (medium)
2 tablespoons fresh oregano (or 1 1/2 teaspoons dried) (Mexican oregano dried)
2 tablespoons fresh parsley (plus more for garnish) (omitted)
12 pitted Kalamata olives (omitted)
Instructions
• Preheat oven to 450 degrees.
• Cut each chicken breast into 4-5 even-sized strips.
• In a large bowl add the chicken pieces, lemon juice from one whole lemon, 4 minced garlic cloves, 1 teaspoon salt, pepper, and paprika, Mural of Flavor, and 2 tablespoons olive oil.   Mix together well and set bowl aside while you prepare the veggies.
• Rinse beans, snip off the end with the hard nub/stem, and place them in another large bowl.  The other end should have a dainty little tail that is soft and thin and doesn’t need to be removed.
• Cut bite-sized florets from a medium head of broccoli, add to the beans.
• Chop one large (medium) yellow onion and add to the beans and broccoli.
• Rinse (and scrub if needed) the baby potatoes and add to the veggie bowl.
• Stir in one 15-ounce can of petite diced tomatoes, juice from half a lemon, oregano, parsley, 1 teaspoon of salt and pepper, and 2 tablespoons olive oil.
• Pour the mixture onto a large baking sheet, add the chicken pieces (spaced evenly throughout the pan), some lemon slices, 4 thinly sliced garlic cloves, about a dozen pitted Kalamata olives, and roast at 450 degrees for 20 minutes.
• Pull the pan out from the oven but don't remove.  Crumble 4 ounces of feta cheese and sprinkle onto the sheet pan and continue to cook for 5 more minutes, or until the chicken reads 165 degrees with a meat thermometer.
• Serve while it's hot and garnish with chopped parsley.

Before

After

Original recipe from: tasteandsee.com 
Purple text: my changes