Greek Chicken Recipe

4.87 from 38 votes
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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.

Greek chicken with roasted potatoes and lemon in a cast iron skillet.

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.

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.

Photo of chicken breasts cooking in a cast iron skillet.

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.

Photo of potatoes and baby tomatoes cooking in a cast iron pan.

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.

Greek chicken dinner prepared all in one pan.

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.

Photo of a cast iron skillet with lemon greek chicken dinner.

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

How long can I marinate the chicken?

Since the Greek chicken marinade does not contain citrus, like lemon juice, the meat can be refrigerated for up to 24 hours.

How long does it take to cook the chicken?

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.

What is the best roasting potato?

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

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Greek Chicken with Roasted Potatoes

Greek chicken is a Mediterranean feast loaded with savory flavor. Roasted chicken breast is cooked in one pan with zucchini, bell peppers, red potatoes and tomatoes, then topped with feta cheese and olives for a hearty and healthy meal. 
4.87 from 38 votes
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings 4 servings
Course Entree
Cuisine Greek


  • 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


  • 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

YouTube video


  • Storing: Cool and store in an airtight container. Refrigerate for up to 5 days.

Nutrition Facts

Serves: 4 servings
Calories 626kcal (31%)Carbohydrates 29g (10%)Protein 58g (116%)Fat 34g (52%)Saturated Fat 5g (25%)Polyunsaturated Fat 3gMonounsaturated Fat 22gCholesterol 157mg (52%)Sodium 676mg (28%)Potassium 191mg (5%)Fiber 5g (20%)Sugar 3g (3%)Vitamin A 2300IU (46%)Vitamin C 111.4mg (135%)Calcium 50mg (5%)Iron 4mg (22%)

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.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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27 Comments Leave a comment or review

  1. 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!

  2. Gregory says

    I love how simple yet delicious this recipe was. Some of the most succulent chicken breast I’ve had in a while!

  3. 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.

  4. 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,

    • Jessica Gavin says

      I have a wonderful fresh greek salad, Meditteranean couscous salad, or grilled zucchini would be nice to pair with the chicken.

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