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Greek Lemon Chicken Recipe

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Delight in Greek lemon chicken marinated with herbs and lemon, served with roasted vegetables. A quick and healthy dinner option full of Mediterranean flavors.

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.
  • Serve with a side salad or crusty bread.

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