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-to’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, yielding a crispy exterior and a creamy interior.
- Cooking the marinated chicken and potatoes together allows the flavors to meld and the juices from the chicken to season the potatoes, enhancing their taste and moisture.
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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, sauteed to brown the surface, and then roasted on a bed of zucchini, potatoes, bell peppers, and tomatoes.
The potatoes soak up the savory pan drippings from the chicken, maximizing the flavor. Feta cheese and kalamata olives complement each serving with a unique taste and texture. This is a simple dish that you can pair with a couscous salad and serve any day of the week.
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 more juicy and 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 is cooked in the oven at 400ºF (204ºC) to ensure that the vegetables and meat are at a constant temperature for controlled cooking.
Step 2: Marinate the Chicken
Whenever I have the chance, I like to build in as much flavor as possible into my dishes. The simplest way to do that is with a Greek chicken marinade. The chicken is marinated in a mixture of olive oil, salt, pepper, garlic, paprika, and dried oregano.
This can be done in a baking dish or large resealable bag. Marinating the chicken for just 15 minutes allows the aromatic ingredients to 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
The red potatoes, baby tomatoes, and minced garlic are quickly sauteed in the pan. This lightly browns the starch and kick-starts the cooking process. Then, transfer the pan to the oven to roast for 20 minutes.
Remove the pan from the oven and carefully lift any pieces of potatoes that may have stuck to the bottom.
Step 5: Roast the Vegetables and Chicken
The zucchini and bell pepper are seasoned with olive oil, salt, and pepper and added to the skillet. They cook fast, so I wait until after roasting the heartier root vegetables. The rosemary sprigs, lemon slices, and seared chicken are added on top.
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 does not contain citrus, like lemon juice, the meat can be refrigerated 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 at 400 degrees with the vegetables. 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. They are cut into smaller pieces for quicker cooking, so a sturdier potato is needed. Waxy-fleshed potatoes like Red Bliss have high moisture and sugar levels to help hold their shape after prolonged cooking and stirring. The flesh stays tender yet firm, with a creamy mouthfeel that doesn’t break apart easily compared to more starchy potatoes like Russets.
More Greek Favorites
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.
Carmen Bowron says
This is a great one pan dish that I have made many times. The flavours are wonderful. The leftovers the next day are even better!
Jessica Gavin says
I’m thrilled to hear that you enjoy the chicken dish, Carmen!
Patti Tidwell says
Jessica: Would substituting boneless/skinless chicken thighs work?
Jessica Gavin says
Yes, you can use boneless and skinless chicken thighs. They may cook faster since the pieces are smaller so check at 10 minutes and then every 5 minutes after is needed.
Jerry Jeschke says
Jessica,
I made this recipe for a dinner party last Saturday. If I could give this 100 stars I would. I love using my cast iron frying pans but I hate the mess in the kitchen so I turned my gas grill on and put them on it and it worked great. After taking the chicken off, I put it in our warming drawer then after finishing the potatoes I put it all together and finished it in the oven. I served it with the lime crema dressed mexican street corn salad and the mix of the sweet salad and the savory main course were perfect together. The best compliment a chef can receive is an empty plate. I had 8 out of 8 empty plates. This is the best chicken dish I have ever made. Thanks again.
Wendelah says
Because of COVID, my days of running out to the store for something I need are over. I don’t have feta cheese, plus my husband is lactose intolerant, nor dill weed. He detests olives so those will be a garnish. LOL. I assume these are not essential flavor components?
Our oven is out of commission (plus its SO HOT) so I’m going to try cooking this on the stove instead. Or maybe layered in the slow cooker, with the zucchini added at the end?
Linda Horn says
I can’t wait to try this Greek chicken especially since I’m supposed to eat Mediterranean food to help with my cholesterol. This sounds ? delicious thank you !
Jerry Jeschke says
Jessica,
I just wanted to personally thank you for your blog and email blast. You have made several of my dinner parties successful. My friends all think I am some kind of Chef. In reality, I am just good at following recipes. I know you probably don’t get the recognition you deserve so I just wanted to send you a quick note and let you know you are greatly appreciated.
Regards
Jessica Gavin says
Thank you so much Jerry! I think you should give yourself credit, you aren’t just following along, you’re understanding the whys too. Keep rocking it!
Greg Divine says
Jessica your Greek Chicken & Roasted Potatoes is truly amazing! I enjoyed making it and the family loved it. I will certainly be making it again. My Wife is enjoying me taking over making dinners so she can rest as chronic fatigue is a symptom of her Autoimmune Disease. I love doing it for her and am so glad I found your food blog, recipes like this make it so rewarding. I can’t wait to try some of your other recipes and keep up the good recipes & I’ll keep making them. Once again, outstanding,!
Sheila Flores says
This dish is so delicious! My family raved about it. The flavors are wonderful and it’s so nice that it’s all made in one pan. Beautiful presentation too! Thank you Jessica, for this amazing recipe.. I’m new to your website and look forward to trying more. I enjoy reading your science tips too.
Jessica Gavin says
Thank you so much for your awesome feedback Sheila! I’m so thrilled that your family enjoyed the chicken recipe 🙂
Jean says
My family and I loved this recipe. Going to classify it as company worthy. I didn’t see the kalamata olives in the actual recipe but noticed them in the photos and comments before the recipe. Not a dill fan so left that out. Thanks for a great recipe.
Jessica Gavin says
Whoo hoo! Thanks for the feedback Jean 🙂 I’ve updated the recipe to add the olives, thank you for the catch!
Nicolette Marie says
Hi, this looks great!
Should the chicken be combined with the sauted potatoes in step 7 when they go into the oven? In your description, it looks like the chicken should be roasted for 35 minutes but in the recipe, the chicken isn’t mentioned until step 10.
Thanks.
Jessica Gavin says
Hi Nicolette! I see how that could be confusing! It’s just 15 to 20 minutes of roasting the chicken at the very end. I think I meant to say 35 minutes total roasting of all the ingredients, but I changed the post to be more clear. Thank you!
Jennifer Johnson says
Yummy… must try this one!!!
Jessica Gavin says
Yes! You will love it Jennifer 🙂
Judy Caywood says
Hi Jessica
We love Greek Chicken. This sounds delicious with the meat juice mixed with the vegetables. One of our favorite Greek dishes, well make that 2, are Souvlaki and the lemon rice soup.
Thank you for another great recipe Jessica. This will be a good recipe to make for a neighbor too.
Hugs-Judy
Jessica Gavin says
You definitely have to try this recipe Judy, you will love it!