Greek Chicken
This lemony Greek Chicken is a vibrant way to switch up your usual chicken dinner routine. With Greek seasonings, plenty of garlic, jammy roasted tomatoes, briny Kalamata olives, and feta, it’s a sheet pan chicken recipe worth getting excited about. Opa!
Why You’ll Love This Greek Sheet Pan Chicken Recipe
- BIG and Bright Greek Flavors. Greek food is known for big flavor and this Greek chicken is no exception. It’s got lemon! Lots of garlic! Thyme and oregano, then roasted whole cherry tomatoes, red onions, olives, and salty feta. Like my Slow Cooker Greek Chicken, there’s so much flavor in every delectable bite.
- Hands-Off Cooking. Aside from the 15 minutes of prep, the rest of the recipe is hands-off. The marinating time makes the chicken zippy and tender, and the oven does the rest. (And we know Roasted Tomatoes are an easy way to make any dish extra tasty.)
- Chicken and Veggies, All on One Sheet Pan. You could make a light meal with the Greek chicken and veggies alone, or round things out with a salad (why not a Greek Salad, since you’ll have so many of the ingredients on hand already?) or Lemon Rice.
How to Make Greek Chicken
The Ingredients
For the Greek Chicken and Marinade:
- Chicken. I use boneless, skinless chicken breasts, but if you prefer chicken thighs, those absolutely work too. Just be aware that they take slightly longer to cook.
- Extra-Virgin Olive Oil and Lemons. The base of our marinade. This dynamic duo makes the chicken tender, draws the marinade deeper into the meat, and adds zippy flavor.
- Garlic. There is PLENTY in this recipe. Because garlic cloves can vary in size, I recommend measuring out 2 tablespoons if your cloves seem especially small or large.
- Seasonings. Dried thyme, dried oregano, kosher salt, and ground black pepper.
For the Vegetables and Serving:
- Cherry Tomatoes. Or grape tomatoes if you prefer. A mix of different colors looks pretty on a plate, but so do all red.
- Red Onion. If you have yellow onions on hand, go ahead and use those. Otherwise, I like red in this recipe for their color.
- Kalamata Olives. Briny, meaty, and one of my favorite ingredients for Greek cooking!
- Crumbled Feta. And this would be my other favorite ingredient. I recommend buying a block and crumbling it yourself versus buying a container of crumbles. I think the flavor and texture are superior.
- Parsley. Basil would also work.
The Directions
- Make the Marinade. Let the chicken soak up all that deliciousness for 30 minutes at room temperature or up to 2 hours in the refrigerator.
- Season the Veggies. Toss them with some of the marinade on a parchment-lined baking sheet.
- Roast the Veggies. Bake in a 425 degree F oven for 10 minutes.
- Add the Chicken. Place the chicken in the center of the pan with the veggies and roast until the chicken reaches 155 degrees F (about 15 to 20 minutes). Transfer the chicken to a plate and cover.
- Finish. Add the olives to the veggies and roast for about 5 minutes while the chicken rests. ENJOY!
What to Serve with Greek Chicken
- Grains. It’s not Greek, but a base of Creamy Polenta is fantastic with this recipe. You also can’t go wrong with white rice or quinoa.
- Salad. This Arugula Salad is my go-to simple salad when I want to add some greens without making it a big to-do.
- Bread. Also not Greek, but No Knead Focaccia would be fabulous with Greek chicken.
- More Veggies. I always love Sautéed Green Beans with Greek dishes, especially with a squeeze of lemon juice on top.
Recipe Tips and Tricks
- Don’t Over-Marinate the Chicken. If you marinate the chicken for too long, the lemon juice will start to break it down and make the texture icky. (Yes, that’s the technical term.) 2 hours is the maximum time you should marinade chicken in a lemon-juice-based marinade like this one.
- Use an Instant Read Thermometer. The best way to ensure perfectly cooked chicken is by using an instant read thermometer. Boneless chicken breast is easy to over-cook, and monitoring the temperature is the only completely fail-safe way to prevent that from happening.
- Let the Chicken Rest Before Slicing. Letting the chicken rest a bit allows the juices to redistribute, resulting in juicier meat.
- Play Around with Veggies. Feel free to swap out different veggies depending on your preferences and what’s in season. Bell peppers, zucchini, and eggplant would all be great additions to this dish. As long as you’ve got space on the sheet pan, feel free to add more.
- Don’t Crowd the Pan. Related to the last point! You don’t want to cram everything too tightly on the pan. If you do, it will all steam—it’ll still be flavorful thanks to the seasonings, but it will be missing that depth from browning.
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Greek Chicken
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A lemon garlic marinade adds loads of flavor to this easy sheet pan Greek chicken. Kalamata olives, roasted tomatoes and feta make it delish!
Servings 3 -4 servings
Calories 463kcal
Ingredients
For the Greek Chicken and Marinade:
- 3 to 4 small/medium boneless skinless chicken breasts about 1 ½ pounds
- ¼ cup extra-virgin olive oil
- 6 garlic cloves minced, about 2 tablespoons
- 2 lemons zest and juice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
For the Vegetables and Serving:
- 1 pint cherry tomatoes left whole
- 1 large red onion cut into ½-inch slices
- ½ cup pitted kalamata olives
- ½ cup crumbled feta
- Chopped fresh parsley optional for serving
Instructions
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To keep things tidy, place a sheet of plastic wrap over the chicken breasts. Lightly pound them to an even 1/2-inch thickness (this will help them cook more quickly and evenly). Transfer the pounded chicken breasts to a ziptop bag or small baking dish that can hold them snugly.
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In a large measuring cup with a spout or a bowl, whisk together the marinade ingredients: oil, garlic, lemon zest and juice (zest the lemon directly over the cup), thyme, oregano, salt, and pepper. Pour all but about 3 tablespoons over the chicken (reserve the rest for cooking the vegetables). Toss to coat the chicken evenly, then let the chicken marinade at room temperature for 30 minutes, or refrigerate for up to 2 hours (I don’t recommend marinating much longer as the lemon juice will start to break down the chicken). Let come to room temperature prior to cooking.
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Roast the vegetables: Preheat the oven to 425°F. For easy clean up, line a large, rimmed baking sheet with parchment paper. Place the tomatoes and onion slices in the center and toss with the reserved marinade. Spread into a single layer and roast for 10 minutes.
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Remove the pan from the oven, toss the tomatoes and onion slices, then scoot them towards the edges of the pan to clear a place for the chicken in the center. Place the chicken breasts in the space so they are not touching (it's OK for the tomatoes and onions to overlap). Return to the oven and continue roasting until the chicken is cooked through, about 15 to 20 minutes; it should register 155°F on an instant read thermometer inserted at the thickest part of the meat (its temperature will rise as it rests). Remove the chicken to a plate, cover, and let rest 5 minutes.
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Remove the pan from the oven, toss the tomatoes and onion slices, then scoot them towards the edges of the pan to clear a place for the chicken in the center. Place the chicken breasts in the space so they are not touching (it’s OK for the tomatoes and onions to overlap). Return to the oven and continue roasting until the chicken is cooked through, about 15 to 20 minutes; it should register 155°F on an instant read thermometer inserted at the thickest part of the meat (its temperature will rise as it rests). Remove the chicken to a plate, cover, and let rest 5 minutes.
Notes
- TO STORE: Transfer leftovers to an airtight container and refrigerate it for 3 to 4 days.
- TO FREEZE: Freeze Greek chicken in a freezer bag (this is your best option, because you can press the air out) or airtight container for up to 2 months.
- TO REHEAT: If you’ve frozen the chicken and veggies, thaw them in the refrigerator first. Reheat them covered in a baking dish at 350ºF until warmed through, in a skillet over medium heat, or in the microwave if that’s your only option.
Nutrition
Serving: 1(of 4) | Calories: 463kcal | Carbohydrates: 21g | Protein: 31g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 95mg | Potassium: 980mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1.042IU | Vitamin C: 80mg | Calcium: 215mg | Iron: 3mg
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