This Greek chicken recipe is a Mediterranean feast cooked in one pan! When I’m looking to reduce my carb intake, this flavorful chicken and veggie meal is one of my favorite go-tos.
Jessica’s Recipe Science
- Marinating chicken in a mixture of olive oil, lemon juice, and herbs not only tenderizes the meat through acidic breakdown but also deeply infuses it with vibrant Greek flavors.
- Roasting potatoes at a high temperature enables the Maillard reaction, which caramelizes their starches and yields a crispy exterior and a creamy interior.
- Cooking the marinated chicken and potatoes together lets the flavors meld and the chicken’s juices season the potatoes, boosting their taste and moisture.
Featured Comment 27
“I love how simple yet delicious this recipe was. Some of the most succulent chicken breast I’ve had in a while!”—Gregory
Why It Works
This Mediterranean-inspired Greek chicken dinner comes together in one skillet. Tender pieces of lean white meat are seasoned with herbs and spices, sautéed to brown the surface, and then roasted on a bed of zucchini, potatoes, bell peppers, and tomatoes.
The potatoes soak up the chicken’s savory pan drippings, maximizing flavor. Feta cheese and kalamata olives complement each serving with a unique taste and texture. This simple dish pairs well with a couscous salad and works any day of the week.
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Ingredients You’ll Need
- Chicken: For a lean protein option and quick cooking, use boneless, skinless chicken breasts. Look for pieces about 8 ounces in size or smaller. Very large pieces will take too long to cook and dry out.
- Marinade: A savory combination of extra-virgin olive oil, minced garlic, salt, pepper, paprika, and dried oregano. All you need is 15 minutes of marinating for juicier and more flavorful pieces.
- Potatoes: I use baby red potatoes. They are a waxy type of potato that holds its shape well when roasted. I like that the skin gets crisp and the flesh is fluffy.
- Vegetables and Fruit: Baby tomatoes add sweetness and burst to create a sauce. Zucchini and bell pepper add a colorful mix of vegetables. Briny olives enhance the meat’s savory flavor.
- Herbs: The chicken is roasted with fresh rosemary sprigs for aroma. Before serving, the dish is garnished with dill.
- Cheese: Soft and salty feta cheese is crumbled on top of the chicken.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
Now that you know how to make Greek chicken and vegetables, it’s easy to switch up! Give these flavorful options a try:
- Chicken: If you prefer dark meat, use chicken thighs. They contain more fat, adding additional flavor to the dish. Bone-in pieces of breast or thighs can also be used; adjust cooking times as needed.
- Potatoes: Use waxy potatoes like white or Yukon gold as a substitute for red potatoes.
- Vegetables: Add diced onions, sliced mushrooms, green beans, or roasted bell peppers.
- Herbs: Add fresh oregano, chopped parsley, or sliced basil.
- Cheese: Add halloumi or goat cheese for a similar tangy flavor to feta.
- Olives: Add green olives, feta stuffed, or even capers for a spicy and tangy taste.
How to Make Greek Chicken
Step 1: Preheat the Oven
This baked Greek chicken dish cooks in the oven at 400ºF (204ºC) to keep the vegetables and meat at a steady temperature for even cooking.
Step 2: Marinate the Chicken
Whenever I can, I like to build as much flavor as possible into my dishes. The simplest way to do that is with a Greek chicken marinade. Marinate the chicken in a mixture of olive oil, salt, pepper, garlic, paprika, and dried oregano.
You can do this in a baking dish or a large resealable bag. Marinating the chicken for just 15 minutes lets the aromatics infuse and tenderize it. If you’d like, try my chicken marinade with fresh lemon juice for a citrusy flavor.
Step 3: Sear the Chicken
Before roasting the poultry with the vegetables, add the chicken to a hot cast iron skillet. Searing the pieces in hot oil over medium-high heat creates a beautifully browned crust and new flavors from the Maillard reaction. I cook the first side for 5 minutes, then the other side for 3 minutes. The chicken will finish in the oven to prevent dry pieces.
Step 4: Cook the Potatoes and Tomatoes
Quickly sauté the red potatoes, baby tomatoes, and minced garlic in the pan. This lightly browns the starch and kick-starts cooking. Then, transfer the pan to the oven to roast for 20 minutes.
Remove the pan from the oven and carefully lift any potato pieces that may have stuck to the bottom.
Step 5: Roast the Vegetables and Chicken
Season the zucchini and bell pepper with olive oil, salt, and pepper, then add them to the skillet. They cook fast, so I wait until after roasting the heartier root vegetables. Top with the rosemary sprigs, lemon slices, and seared chicken.
After about 15 minutes of roasting, the chicken will be juicy, and the vegetables fork-tender. The tomatoes burst under the high heat and combine with the chicken drippings and lemon juice to create a bright, citrusy sauce.
Step 6: Garnish and Serve
To complete the dish, sprinkle tangy feta cheese, briny kalamata olives, and fresh dill. This skillet meal looks fancy, but it’s straightforward to prepare and will wow hungry eaters. If I have leftovers, I slice the meat into strips to make Greek chicken gyros. It’s a great way to meal prep, too!
Frequently Asked Questions
Since the Greek chicken marinade doesn’t contain citrus like lemon juice, you can refrigerate the meat for up to 24 hours.
I first sear the meat in olive oil for 3 to 5 minutes per side. Then I transfer it to the oven to roast with the vegetables at 400 degrees. It takes about 30 minutes to reach 160 to 165 degrees in the thickest part.
Red potatoes have the ideal texture when cooked at high heat. Cut into smaller pieces for quicker cooking, so you need a sturdier potato. Waxy-fleshed potatoes like Red Bliss have high moisture and sugar levels that help them hold their shape during prolonged cooking and stirring. The flesh stays tender yet firm, with a creamy mouthfeel that doesn’t break apart as easily as more starchy potatoes like Russets.
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If you tried this Greek Chicken Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Greek Chicken with Roasted Potatoes
Ingredients
- ½ cup extra-virgin olive oil, divided
- 2 teaspoons minced garlic, divided
- 1 ½ teaspoons kosher salt, divided
- ½ teaspoon black pepper, divided
- ½ teaspoon paprika
- 1 teaspoon dried oregano
- 2 pounds boneless skinless chicken breast
- 1 pound baby red potatoes, quartered
- 1 cup baby tomatoes
- 2 cups sliced zucchini, ½" thick rounds
- 1 red bell pepper, ¼" thick slices
- 2 sprigs rosemary
- 1 lemon, cut into 6 slices
- ¼ cup pitted kalamata olives, halved
- 1 ounce crumbled feta cheese
- 1 tablespoon chopped dill
Instructions
- Heat the Oven – Place the oven rack in the center position. Preheat to 400ºF (204ºC).
- Marinate the Chicken – In a small bowl, whisk together ¼ cup olive oil, 1 teaspoon garlic, 1 teaspoon salt, ⅛ teaspoon black pepper, paprika, and oregano. Add the chicken and the marinade to a resealable plastic bag or shallow dish, evenly coating the chicken. Marinate for 15 minutes.
- Sear the Chicken – In a large cast iron skillet, heat 2 tablespoons olive oil over medium-high heat. Once the oil is hot, add the chicken. Cook for 5 minutes, flip, and cook another 3 minutes. Transfer to a clean plate.
- Cook the Potatoes and Tomatoes – Reduce the heat to medium. Add the potatoes, tomatoes, 1 tablespoon olive oil, 1 teaspoon garlic, and ¼ teaspoon salt. Stir and cook for 3 minutes. Transfer to the oven and roast for 20 minutes. Remove from the oven and use a spatula to carefully stir, scraping the bottom of the pan to release any potatoes.
- Cook the Vegetables and Chicken – In a medium bowl, combine zucchini, bell pepper, 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add the zucchini mixture to the pan. Add rosemary and evenly place the chicken on top. Add lemon slices and roast until the chicken is cooked through and reaches the internal temperature of 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 15 to 20 minutes.
- To Serve – Sprinkle the pan with kalamata olives, crumbled feta, and dill. Serve hot.
Recipe Video
Notes
- Storing: Cool and store in an airtight container. Refrigerate for up to 5 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Kristin R says
Made this tonight – minus the feta and it was amazing!!!!!! It was way better than I thought it would be, I’m not crazy about rosemary or dill but followed the recipe and it was sooooooo flavorful!
Will make this weekly for sure! Very healthy!
Jessica Gavin says
Whoo-hoo! So happy that you enjoyed the chicken recipe.
Gregory says
I love how simple yet delicious this recipe was. Some of the most succulent chicken breast I’ve had in a while!
Monica says
Wow! I followed the recipe exactly and it was fabulous. I was afraid that the vegetables would be either overcooked or undercooked but it was perfect. Everyone in my family of four loved it and we’re looking forward to the leftovers. This will definitely be a repeat.
Jessica Gavin says
Thank you for your feedback, Monica! Great to hear that your family enjoyed the chicken recipe.
Janet Henderson says
Hi Jessica,
I am thinking of serving this dish for a dinner party next week and was wondering what sides you would recommend with it. Thanks so much,
Janet
Jessica Gavin says
I have a wonderful fresh greek salad, Meditteranean couscous salad, or grilled zucchini would be nice to pair with the chicken.