The scent of oregano, lemon, and garlic wafting through the kitchen is like a warm hug from a Greek grandmother you never knew you had. These easy Greek chicken recipes are about as comforting as watching a sunset over the Acropolis—simple, yet full of history and flavor. I once tried a chicken souvlaki at a local street fair, and let me tell you, it was like a mini-vacation to the Mediterranean, without the sunburn!
Steps
- Flatten the chicken breasts to an even thickness with a plastic wrap cover for even cooking. Place them in a sealable bag or small dish.
- In a mixing bowl, whisk together olive oil, minced garlic, lemon zest and juice, thyme, oregano, salt, and pepper to create a marinade. Pour most of it over the chicken, reserving a small portion for the vegetables. Let the chicken marinate at room temperature for 30 minutes or refrigerate for up to 2 hours.
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Toss cherry tomatoes and sliced red onions with the reserved marinade, spread them out on the baking sheet, and roast for 10 minutes.
- Remove the baking sheet from the oven and rearrange the vegetables toward the edges to make space for the chicken. Place the marinated chicken in the center and continue roasting until it reaches 155°F, which takes about 15 to 20 minutes.
- Transfer the chicken to a plate and cover it to rest. Spread the olives over the vegetables and place the baking sheet back in the oven to crisp the onions and warm the olives for a few more minutes.
- Once the chicken has rested, return it to the baking sheet. Sprinkle crumbled feta and fresh parsley over the chicken and vegetables, then serve hot.
Ingredients
- Boneless, skinless chicken breasts (or thighs)
- 1/4 cup extra-virgin olive oil
- Zest and juice of 1 lemon
- 2 tablespoons minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 pint cherry or grape tomatoes, whole
- 1 large red onion, sliced into 1/2-inch slices
- 1/2 cup pitted Kalamata olives
- 1/2 cup crumbled feta cheese
- Fresh parsley, chopped (optional for serving)
Nutritional Values
Calories: 1852kcal | Carbohydrates: 84g | Protein: 124g | Fat: 120g | Saturated Fat: 28g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 72g | Trans Fat: 0.04g | Cholesterol: 380mg | Potassium: 3920mg | Fiber: 20g | Sugar: 28g | Vitamin A: 4168IU | Vitamin C: 320mg | Calcium: 860mg | Iron: 12mg
FAQ
- Can I use chicken thighs instead of chicken breasts for this recipe?
- Absolutely! Chicken thighs can be used as an alternative to chicken breasts in this dish. Keep in mind they might require a slightly longer cooking time to ensure they are cooked through.
- What vegetables can I substitute or add to the Greek Chicken recipe?
- You can swap or add various vegetables based on your preferences and seasonal availability. Bell peppers, zucchini, and eggplant are excellent choices to include in the dish, as long as there’s enough space on the sheet pan to avoid overcrowding.
- How long should I marinate the chicken for best results?
- For optimal flavor, marinate the chicken for at least 30 minutes at room temperature or up to 2 hours in the refrigerator. Avoid marinating for longer as the lemon juice in the marinade can start to break down the chicken’s texture.
- How should I store leftovers, and can I freeze them?
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you wish to freeze the Greek chicken, place it in a freezer bag or airtight container for up to 2 months. When ready to eat, thaw in the refrigerator and reheat in the oven, skillet, or microwave until warmed through.
- What are some good side dishes to pair with Greek Chicken?
- Greek Chicken pairs wonderfully with grains like creamy polenta, white rice, or quinoa. For a fresh option, consider serving it with a simple arugula salad or a Mediterranean salad. Bread options like no-knead focaccia also complement the dish well.
Tips
- To ensure even cooking, lightly pound the chicken breasts to an even 1/2-inch thickness before marinating. This helps them cook more quickly and uniformly.
- Don’t skip the marinating step. Allow the chicken to marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator. This enhances the flavor and tenderness, thanks to the lemon and garlic.
- When roasting the vegetables, use parchment paper on your baking sheet for easy cleanup. This prevents sticking and makes transferring the veggies simpler.
- Customize the dish by adding seasonal vegetables like bell peppers, zucchini, or eggplant. Just ensure the pan isn’t overcrowded to allow even roasting.
Equipment
- Instant Read Thermometer – to ensure the chicken is cooked to the correct temperature.
- Rimmed Baking Sheet – for roasting the chicken and vegetables.
- Parchment Paper – for lining the baking sheet for easy clean-up.
- Large Measuring Cup with Spout – for preparing and pouring the marinade.
- Ziptop Bags – for marinating the chicken.
