Greek Chicken with Roasted Potatoes
Yield: 4 servings
Calories: 626kcal
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.
Ingredients
- ½ cup (120 ml) extra-virgin olive oil, divided
- 2 teaspoons (8 g) minced garlic, divided
- 1 ½ teaspoons (4 g) kosher salt, divided
- ½ teaspoon black pepper, divided
- ½ teaspoon paprika
- 1 teaspoon (2 g) dried oregano
- 2 pounds (908 g) boneless skinless chicken breast
- 1 pound (454 g) baby red potatoes, quartered
- 1 cup (160 g) baby tomatoes
- 2 cups (240 g) sliced zucchini, ½" thick rounds
- 1 red bell pepper, ¼" thick slices
- 2 sprigs rosemary
- 1 lemon, cut into 6 slices
- ¼ cup (113 g) pitted kalamata olives, halved
- 1 ounce (30 g) crumbled feta cheese
- 1 tablespoon (3 g) 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.
Notes
- Storing: Cool and store in an airtight container. Refrigerate for up to 5 days.
Nutrition
Calories: 626kcal | Carbohydrates: 29g | Protein: 58g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 157mg | Sodium: 676mg | Potassium: 191mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2300IU | Vitamin C: 111.4mg | Calcium: 50mg | Iron: 4mg
Recipe Link
Recipe Video