greek chicken recipe

Greek chicken is a Mediterranean feast loaded with savory&nbsp;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.&nbsp;

Greek Chicken with Roasted Potatoes

olive oil (divided)

garlic

kosher salt (divided)

black pepper (divided)

paprika

oregano

chicken breast

baby red potatoes (quartered)

baby tomatoes

zucchini

red bell pepper

rosemary

lemon

kalamata olives (cut in half)

feta cheese (crumbled)

dill

Place oven rack in the center position. Preheat to 400ºF (204ºC).

In a small bowl whisk together ¼ cup olive oil, 1 teaspoon garlic, 1 teaspoon salt, ⅛ teaspoon black pepper, paprika, and oregano.

Add chicken and olive oil mixture to a resealable plastic bag, evenly coating the chicken with the oil. Allow chicken to marinate for 15 minutes while preparing the other ingredients.

In a medium-sized bowl mix together 1 tablespoon olive oil, potatoes, tomatoes, 1 teaspoon garlic, and ¼ teaspoon salt. Set aside.

In a 12-inch ovenproof skillet heat 2 tablespoons olive oil over medium-high heat.

Once the oil is hot, add the chicken. Saute for 5 minutes, flip and cook another 3 minutes. Transfer to a clean plate.

Turn heat to medium and add the potato mixture, saute and cook for 3 minutes. Transfer to the oven and roast for 20 minutes.

Meanwhile, in a medium-sized bowl combine zucchini, bell pepper, 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper.

Remove pan from oven and use a spatula to carefully stir, scraping the bottom to release the potato mixture.

Add the zucchini mixture to the pan, rosemary, and then evenly place the chicken on top. Add lemon slices to the pan.

Roast until the chicken is cooked through and reaches the internal temperature of 160 to 165ºF (71 to 74ºC), about 15 to 20 minutes.

Sprinkle chicken with kalamata olives, crumbled feta, and dill. Serve hot.

https://www.youtube.com/watch?v=_EwRhp4D0vw

This Greek chicken is a Mediterranean feast loaded with savory flavor! Cooked in one pan with zucchini, bell peppers, red potatoes, tomatoes, then topped with feta cheese and olives.
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🖨 PRINT THE RECIPE:
https://www.jessicagavin.com/greek-chicken-roasted-potatoes/

✅ INGREDIENTS:
• 1/2 cup extra-virgin olive oil
• 2 teaspoons minced garlic
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper 
• 1/2 teaspoon paprika
• 1 teaspoon dried oregano
• 2 pounds boneless skinless chicken breast
• 1 pound baby red potatoes
• 1 cup baby tomatoes
• 2 cups zucchini
• 1 red bell pepper
• 2 sprigs rosemary
• 1 lemon
• 1/4 cup pitted kalamata olives
• 1 ounce feta cheese 
• 1 tablespoon chopped dill

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❤️ Thanks for watching!

This garlicky greek chicken from Delish.com is a garlic lovers dream.

Garlicky Greek Chicken

extra-virgin olive oil, divided

garlic,

chicken thighs

kosher salt

black pepper

zucchini, sliced into half moons

lemon, sliced

Why doesn't any of the delish recipes tell you how many carbs are in the dishes. It would be nice to know how to count them

Delish!! Added way more garlic and onions and mushrooms. Super tasty and easy peasy.

This was fantastic! I didn’t even have thighs with skin, which would have made it crispier, but didn’t miss it. Flavors were spot-on! I’ve been struggling with chicken on Keto because I try to avoid dairy. This will be a regular for me. Thank you!!

I also added mushrooms and onions, along with a little white wine; and served over a bed of vermicelli topped with shredded Romano cheese. I probably moved the dish a bit away from traditional Greek, but did keep it in the Mediterranean. OUTSTANDING! Definitely will become a favorite in my household. Thank you for sharing...

Loved this recipe! Super easy and fast to make. I used skin-on and bone-in chicken thighs. I do think you need to sear them a bit longer on the stove though. For sure adding this to my recipe book.

My hardworking Hubby, and our college age daughter LOVE this recipe. I've substituted  string beans (blanch the first) for the asparagus, when necessary.  The only other changes I made were to use lemon pepper seasoning on the chicken and double the sauce.  No matter how much I cook...there are rarely ever any leftovers!!!!

Great recipe.  Most chicken thigh recipes came out amazing.  Easy meat to work with.  You might try to mention that it would be good to toss the vegetables a bit after searing to get some of that marinade on it and perhaps to let the chicken sit atop the veggies when sticking it in the oven to give them the opportunity to get a bit seasoned while cooking.

I read the recipe without watching the video.... it says add marinade to the pan with the chicken to sear.... do not do this.... the chicken doesn’t crisp. Also it said skin side down so I bought skinned thighs which take longer.  Didn’t realize any of this until I came back and watched the video to see what was wrong and the video doesn’t match the written recipe. So I took out my chicken put the veggies on bottom of pan added chicken and when it was done I am going to broil the chicken on a pan by itself to get a crispy skin... hope it works and I can save the recipe.

Made this tonight. It was really good, lots of flavor and easy to make. It's lemony, but we're a fan of lemon. I like the idea of trading the asparagus for green beans.

Love it! The sauce is just perfect. I only marinated the chicken for about 20 minutes and the flavors were potent enough. I never liked asparagus before but eating them drenched in this sauce they were delicious. Unfortunately I used bone in thighs so it took longer to cook but I know for next time.

Just made this tonight. SO delicious and SO easy! This will be a go-to for my family, I can tell. We did it with green beans instead of asparagus as other reviewers did. Love the two green veg aspect of the recipe.  I made a quick lemon aioli to go alongside it.

https://streaming.hearstdigitalstudios.com/manual_upload/595fee43e694aa17fdbd162f/mp4/delish_Garlicky_Greek_Chicken_FRONT_1499459161_4000_hd_v3.mp4

This Garlicky Greek Chicken is Our Favorite Easy Summer Dinner

This Greek Chicken infuses the flavors of the Mediterranean in a simple 30-minute Greek chicken marinade made up of lemon, garlic, rosemary, and oregano. Once marinated, you can bake, grill, fry, or even air fry your chicken and enjoy hot or cold!

Easy Greek Chicken {30 Minute Marinade}

lbs chicken thighs

tbsp extra virgin olive oil

lemon (juice of)

tbsp rosemary (dried

salt

black pepper (to taste)

red pepper flakes

In a medium bowl, add olive oil, lemon juice, oregano, rosemary, garlic, salt and pepper. Whisk with a fork.

Add chicken to the bowl, poking and tossing with a fork. This will allow marinade to penetrate the meat. Cover and refrigerate for 30 mins - 48 hours. The longer you marinate, the deeper the flavor.

To pan fry: Preheat large ceramic non-stick skillet on medium heat and swirl a bit of oil to coat. Add chicken, cover and cook for 5-6 minutes. Flip and cook for another 5-6 minutes or until the thickest part juices run clear when poked with a knife or fork. Discard marinade.

To grill: Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook. Discard marinade.

To bake: Preheat oven to 450 degrees F. Rub bottom of large baking dish with oil and lay chicken breasts in a single layer. Bake uncovered for 25 minutes (thinner) to 35 minutes (2″+) or until 150 degrees F internal temperature. Discard marinade.

For all methods: Make sure you let chicken rest. Place cooked chicken into a baking dish and cover with tin foil, silicone lid or paper towel. Let rest for 5 minutes. This step helps juices settle back into the meat.

Smoky yogurt-marinated grilled chicken served over quinoa and Mediterranean-inspired tomatoes, cucumbers, and olives with tzatziki and Feta.

Chicken Tzatziki Bowl

boneless (skinless chicken thighs)

1% plain Greek yogurt

olive oil

red wine vinegar

garlic (finely chopped)

turmeric

kosher salt (plus

red pepper flakes (optional)

salt and black pepper

Persian cucumbers (thinly sliced)

145 g cherry tomatoes, halved

¼ red onion (thinly sliced)

quinoa

Skinny Tzatziki (from my blog)

authentic feta (the kind that comes in brine, crumbled)

olives

Cut the chicken thighs into 1-inch (2.5-cm) pieces.

In a large bowl, whisk together the yogurt, oil, vinegar, garlic, oregano, turmeric, salt, and red pepper flakes.

Add the chicken and stir to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.

Preheat an outdoor grill or grill pan to medium-low heat.

Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.

Sprinkle with salt and pepper.

Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 minutes.

To make the chicken:

In a medium bowl, whisk together the oil and vinegar and season with salt and pepper.

Add the cucumbers, cherry tomatoes, and red onion and toss to combine.

To make the salad:

Divide the quinoa among 4 bowls, 1/2 cup each.

Top with the cucumber salad, followed by a spoonful of tzatziki, 1 tablespoon crumbled feta, and 3 olives.

Top with 1 chicken skewer and serve immediately.

To make the bowls:

I love this recipe for Greek-style braised chicken thighs. It's so easy and the chicken comes out tender and full of flavor!

Greek Braised Chicken Thighs

bone-in, skin-on chicken thighs

vegetable oil

unsalted butter

yellow onions, sliced

garlic cloves, chopped

oregano leaves

dry white wine

Greek olives

feta cheese chunks

Lemon slices for garnish (optional)

Pat the chicken pieces dry and season both...

Pat the chicken pieces dry and season both sides with salt and pepper. Heat the oil and butter over medium-high heat in a Dutch oven or other heavy-bottomed pot. Working in batches, place four of the chicken thighs in the pan, skin-side down, and fry for 3-4 minutes or until the chicken is browned and releases from the bottom of the pot. Turn the chicken and brown the other side for 3-4 minutes. Remove from the pot and set aside. Repeat with remaining four chicken thighs.

Add the sliced onions to the pot and...

Add the sliced onions to the pot and saute for 6-8 minutes. Add the garlic and oregano, followed immediately by the white wine. While the wine is bubbling in the pot, use a wooden spoon to scrape up any brown bits attached to the bottom of the pot.

Return the browned chicken to the pot skin-side...

Return the browned chicken to the pot skin-side up and nestle the pieces into the onion mixture. Squeeze the lemon juice over the top.

Cover the pot and turn the heat down...

Cover the pot and turn the heat down to medium-low. Braise the chicken for 40 minutes, or until cooked through. Remove the cooked chicken from the pot and stir the olives and feta into the onion mixture. Transfer the onion mixture onto a serving platter, then place the chicken pieces on top. Garnish with lemon slices and additional oregano if desired.

This easy Baked Greek Chicken with lemon zest, red onion, kalamata olives and spices is a flavor-filled delight!  Place this tasty chicken on a bed of spinach with Feta cheese for a simple and delicious meal.

Baked Greek Chicken Recipe

lemons

onion

kalamata olives

chicken breasts

Salt & Pepper

garlic (peeled)

c. hummus

Paprika

cherry tomatoes

tbsp. balsamic vinegar

Feta

Spinach and pita bread

Preheat oven to 450

Zest one lemon. Place zest in a large bowl and add 1 Tbsp. olive oil. Add in the red onion slices and kalamata olives and toss to coat. Place onions and olives in the bottom of a baking dish.

Cut the chicken breasts into tenders (slice them parallel to your work service, then cut each half into 3 pieces. Season the tenders with salt, pepper,and Greek seasoning (if using) then place them on top of the bed of onions and olives. Tuck the peeled garlic cloves under the chicken to keep them from burning.

Spread the hummus evenly over the top of the chicken breasts. Squeeze the juice out of the zested lemon over the top of the chicken and onions. Sprinkle the paprika over the top. Add the zested and squeezed lemon rinds to the pan.

Bake uncovered for 15 minutes. Add the tomatoes to the perimeter of the pan, then drizzle the balsamic vinegar over the top of the tomatoes. Return to the oven for another 15-20 minutes, or until chicken is cooked through.

Serve on a bed of spinach, topped with feta cheese and with extra lemon wedges for squeezing. Optional accompaniments: Roasted red peppers, pepperoncinis, pita bread with hummus, or cucumbers.

Mediterranean Sheet Pan Greek Chicken is a simple dinner recipe with delicious and juicy chicken, Greek flavors, and roasted vegetables. It&#x27;s a one-pan dinner that&#x27;s easy to make and incredibly delicious!

Simple Mediterranean Greek Chicken Sheet Pan Dinner

lemons (1 juiced, 1 sliced)

garlic cloves,

rosemary (1 tsp dried)

thyme (1 tsp dried)

chicken thighs, bone-in, skin-on

zucchini,

yellow bell pepper, chopped into 1-inch pieces

grape tomatoes

feta cheese

kalamata olilves (halved

parsley

Preheat the oven to 425°F. In a small...

Preheat the oven to 425°F. In a small bowl, whisk together the oil, lemon juice, garlic, rosemary, thyme, salt, pepper, and red pepper flakes. Reserve 1/3 of the marinade.

Place the chicken thighs in a bowl and...

Place the chicken thighs in a bowl and pour the remaining 2/3 marinade over the top; toss to coat the chicken. Let stand while chopping the vegetables.

Spread the zucchini, bell pepper, and tomatoes onto...

Spread the zucchini, bell pepper, and tomatoes onto the baking sheet. Drizzle the reserved marinade over the top and toss the vegetables to coat.

Nestle the chicken thighs into the vegetables on...

Nestle the chicken thighs into the vegetables on the sheet pan. Bake for 30 minutes.

Remove from the oven and sprinkle olives and...

Remove from the oven and sprinkle olives and feta over the top. Return the sheet pan to the oven and bake for another 10 to 15 minutes, or until the vegetables are soft and the chicken is cooked through to at least 165°F.

Sprinkle with chopped fresh parsley before serving.

https://mediavine-res.cloudinary.com/video/upload/eno3d5wsjb9wfj30gudu.mp4

Mediterranean Sheet Pan Greek Chicken is a simple dinner recipe with delicious and juicy chicken, Greek flavors, and roasted vegetables. It's a one-pan dinner that's easy to make and incredibly delicious!

Mediterranean Sheet Pan Greek Chicken

Fire up your grill and make these glorious chicken kebabs. Loaded up with lovely fresh Greek flavours and thrown into flatbreads. A summer banger.

Chicken Souvlaki

Chicken Thigh Fillets

Greek Yoghurt

Tsp Dried Oregano

Tsp Dried Mint

½ Tsp Dried Chilli Flakes

Cloves of Garlic

Lemon

Cucumber

Fresh Mint

Salt

Large Tomatoes

Red Onion

Kalamata Olives

Parsley

Flatbreads

Soak your wooden skewers in a bowl. Set aside until later.

Chop your chicken thigh fillets into large chunks.

Tip the chicken chunks into a large bowl along with your greek yoghurt, dried oregano, dried mint, chilli flakes and a big pinch of salt. Grate in your garlic and the zest from your lemon. Give it all a good mix and leave to marinate for at least 1 hour, preferably overnight.

Make your tzatziki. Grate your cucumber and pop it in a sieve set over a bowl. Add the salt and give it a good mix. Leave it to drain for 30 mins - lots of water should come out of it.

Whilst your cucumber drains, prep your veg. Quarter, core and dice your tomatoes. Peel and finely dice your red onion. Roughly chop your kalamata olives. Roughly chop your parsley. Place all the veg in a bowl and add your lemon juice and a pinch of salt. Mix to combine.

Back to your tzatziki. Squeeze your cucumbers to remove any excess liquid, then pop in a clean bowl. Add your chopped mint, yoghurt, and the juice of your lemon. Season to taste with salt, then set aside.

Skewer your chicken onto the wooden skewers. Place them on a baking tray under the grill and cook for 15 mins, turning occasionally so they cook evenly.

Assembly time. Spread some tzatziki on your flatbreads, then push your chicken off the skewers onto the tzatziki. Top with some tomato mixture and serve.

Skewered and marinated pieces of chicken cooked over an open flame or grill with the  combination of vibrant and zesty flavors will bring the Greek into your kitchen!

Greek Chicken Souvlaki

garlic (finely minced)

Greek seasoning

parsley (for garnish)

In a large bowl, mix together marinade then add the chicken pieces. Using your hands or spoon, toss together until incorporated and chicken is fully coated in marinade. Cover and refrigerate for at least 3 hours.

Top 10 greek chicken recipe recipes from across the web

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Top Tags

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Top 10 greek chicken recipe recipes from across the web

The most viewed greek chicken recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek Chicken with Roasted Potatoes

Garlicky Greek Chicken

Easy Greek Chicken {30 Minute Marin...

Chicken Tzatziki Bowl

Greek Braised Chicken Thighs

Baked Greek Chicken Recipe

Simple Mediterranean Greek Chicken ...

Chicken Souvlaki

Greek Chicken Souvlaki

Greek Chicken Sheet Pan Dinner

The most viewed greek chicken recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine