Delight in Greek lemon chicken marinated with herbs and lemon, served with roasted vegetables. A quick and healthy dinner option full of Mediterranean flavors.
Author:Jana
Prep Time:15 minutes
Cook Time:30-35 minutes
Total Time:45-50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Roasting
Cuisine:Greek
Diet:Gluten Free
Ingredients
Scale
For the Chicken Marinade:
4 boneless, skinless chicken breasts (or thighs)
1/3 cup olive oil
1/3 cup fresh lemon juice (about 2 lemons)
4 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
For the Roasted Vegetables:
4 medium potatoes, cut into wedges
1 red onion, cut into wedges
1 bell pepper, sliced
1 zucchini, sliced
2 tablespoons olive oil
Salt and pepper, to taste
For Garnish:
Fresh parsley, chopped
Lemon wedges
Instructions
Marinate the Chicken:
In a large bowl or resealable plastic bag, combine olive oil, lemon juice, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and pepper.
Add chicken breasts (or thighs) and coat well with the marinade.
Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best results.
Prepare the Vegetables:
Preheat oven to 400°F (200°C).
In a large baking dish or sheet pan, toss potato wedges, red onion, bell pepper, and zucchini with olive oil, salt, and pepper.
Spread vegetables in an even layer.
Cook the Chicken and Vegetables:
Remove chicken from the marinade and place it on top of the vegetables in the baking dish.
Discard any remaining marinade.
Roast in the preheated oven for 30-35 minutes, until the chicken is cooked through and the vegetables are tender.
Serve:
Garnish with chopped fresh parsley and lemon wedges.
Serve hot.
Notes
For extra flavor, let the chicken marinate overnight.
Adjust roasting time based on the thickness of the chicken breasts.