Description
We love one-pot-wonder meals, whether baked on a sheet pan or on the stove, and this Baked Greek Chicken Recipe checks all the right boxes. Packed with flavor, protein, vegetables, AND easy-to-make, what’s not to love? The bright flavors of lemon juice and sun-dried tomatoes, briny olives and feta, combine with the Greek-herbed potatoes and chicken for a delicious, sunny Greek Isles flavor!
Ingredients
- 6 Boneless Skinless Chicken Thighs
- 6 Yukon Gold potatoes
- 3 large Carrots
- 1 Red Onion
- 1 Lemon
- 1/2 cup Greek Olives, such as Kalamata olives or Green Greek Olives (Halkidiki)
- 1/4 cup Sun-dried Tomatoes
- 1 Teaspoon Dried Oregano
- 1/2 teaspoon Dried Rosemary
- 2–3 Tablespoons Extra Virgin Olive Oil
- Salt and pepper
- Fresh Parsley for garnish
- 1/2 Cup Crumbled Feta Cheese or Grated Halloumi Cheese
- 1/2 cup Greek yogurt for garnish
Instructions
1. First, select a large rimmed baking sheet or a large glass casserole dish and preheat the oven to 375°F. If you want to make cleanup extra easy, line the dish with a piece of parchment paper.
2. Chop the onion, carrots, and potatoes into bite-sized pieces, approximately 1/2″ slices for carrots and 1″ cubes for potatoes.
2. Scatter all the vegetables on the baking sheet (or dish) and nestle the boneless chicken thighs into the vegetables.
3. Drizzle the chicken and vegetables with olive oil.
4. Use a citrus zester to zest half of the lemon onto the vegetables before slicing the lemon. Then slice the lemon and squeeze the fresh lemon juice onto all of the ingredients.
5. Next, sprinkle them with 1 teaspoon of kosher salt, a few grinds of black pepper, and the dried herbs. Make sure the chicken has a nice coating of oil on top.
6. Lastly, chop the sun-dried tomatoes and Kalamata olives and sprinkle on top.
7. Bake the Greek Chicken in the preheated oven for about 25-30 minutes, until the potatoes are tender and the chicken thighs are cooked through (instant read thermometer reads internal temperature of 165°F).
Serve each person a chicken thigh with a scoop or the roasted potatoes and vegetables. Make sure to get some of the delicious lemony sauce, too! Top with a dollop of Greek yogurt, fresh parsley, and the crumbled Feta cheese.
Notes
Note: In the interest of saving time on busy weeknights, I make this recipe without marinating the chicken or mixing the sauce in a separate bowl. Everything gets added to the one baking dish and it’s absolutely delicious! However, you may certainly whisk up the oil, lemon juice, lemon zest, herbs, and seasoning and toss the vegetables and chicken in the sauce before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes