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Greek Lemon Chicken with Veggies Recipe

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3.9 from 8 reviews

This Greek Lemon Chicken recipe is a vibrant and flavorful one-pan meal featuring tender chicken thighs baked with low-carb vegetables in a zesty lemon-herb marinade. Perfect for weeknight dinners, it combines Mediterranean herbs and fresh lemon for a healthy, hearty dish that is both easy to prepare and delicious.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mediterranean, Greek
  • Diet: Low Carb

Ingredients

Greek Lemon Marinade

  • 1/4 cup olive oil
  • Zest of one lemon
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic, minced
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp dried parsley
  • 1/2 tsp dried basil
  • 1/2 tsp marjoram
  • 1/8 tsp nutmeg

Sheet Pan Chicken

  • 4 cups cauliflower florets, cut into 1 to 2 inch pieces
  • 1 medium zucchini, sliced 1/4 inch thick
  • 6 medium chicken thighs, bone in, skin on
  • Salt and pepper, to taste
  • 1/4 cup small olives
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped tomato

Instructions

  1. Prepare the Greek Lemon Marinade: In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, salt, pepper, dried parsley, dried basil, marjoram, and nutmeg until well combined to create a zesty and aromatic marinade.
  2. Preheat the Oven: Set your oven to 400ºF (204ºC) to prepare for roasting the chicken and vegetables together on a sheet pan.
  3. Prep the Vegetables: Spread the cauliflower florets and sliced zucchini evenly on a large rimmed sheet pan. Drizzle half of the prepared marinade over the vegetables and toss gently to coat them thoroughly.
  4. Arrange the Chicken: Place the chicken thighs skin side up on top of the coated vegetables, spacing them evenly across the pan. Season the chicken thighs lightly with salt and pepper to taste.
  5. Apply Remaining Marinade: Spoon the remaining marinade evenly over the chicken thighs, spreading it over each piece to ensure maximum flavor penetration.
  6. Bake the Dish: Bake the chicken and vegetables in the preheated oven for 30 to 35 minutes, or until the chicken skin is golden brown and the internal temperature reaches at least 165ºF (74ºC).
  7. Add Toppings: Remove the sheet pan from the oven briefly, then sprinkle the small olives, crumbled feta cheese, and chopped tomato evenly over the chicken and vegetables.
  8. Final Bake: Return the pan to the oven and bake for an additional 5 minutes to warm the toppings and meld the flavors together.

Notes

  • This recipe uses bone-in, skin-on chicken thighs for optimal flavor and moisture retention.
  • You can substitute the zucchini with yellow squash or bell peppers if preferred.
  • Ensure the chicken reaches an internal temperature of 165ºF (74ºC) for safe consumption.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
  • For a lower fat content, remove the skin from the chicken thighs before cooking, though this will reduce moisture.

Find it online: https://zaracooking.com/greek-lemon-chicken-with-veggies-recipe/