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Easy One Pan Greek Chicken with Vegetables

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A quick and easy one-pan Greek chicken recipe with vegetables, featuring classic flavors of lemon, oregano, and garlic. Perfect for healthy, flavorful dinners with minimal fuss.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (~2 lbs / 900 g)
  • 3 tablespoons extra virgin olive oil
  • 4 large garlic cloves, minced
  • Juice of 2 lemons
  • 1 tablespoon dried oregano
  • 1 lb red potatoes (quartered)
  • 1 cup cherry tomatoes (150 g)
  • 1 medium red onion, cut into wedges
  • ½ cup Kalamata olives, pitted (75 g) – optional
  • Salt to taste (about 1 teaspoon)
  • Freshly ground black pepper to taste (about ½ teaspoon)
  • Fresh parsley, a handful chopped (for garnish)

Instructions

  1. Preheat the oven to 425°F (220°C) and allow it to reach temperature.
  2. In a large bowl, whisk together olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper to make the marinade.
  3. Add chicken thighs to the marinade and toss to coat evenly. Let sit while prepping vegetables.
  4. Quarter the red potatoes, cut the red onion into wedges, rinse cherry tomatoes, and pit olives if needed.
  5. Toss vegetables in a separate bowl with a drizzle of olive oil, a pinch of salt, and a little oregano.
  6. Arrange potatoes and onions in a single layer on a rimmed baking sheet or roasting pan. Nestle chicken thighs on top, skin side up. Scatter cherry tomatoes and Kalamata olives around the pan.
  7. Roast for 35-40 minutes, turning chicken and stirring vegetables halfway through (around 18 minutes). Chicken is done when skin is crispy and internal temperature reaches 165°F (74°C).
  8. Remove from oven and let rest for 5 minutes. Sprinkle chopped fresh parsley over the top.
  9. Serve warm, spooning pan juices over chicken and vegetables.

Notes

If potatoes are not tender when chicken is done, roast for an additional 5-10 minutes. Watch cherry tomatoes to avoid overcooking. Use bone-in, skin-on thighs for juiciness and crispy skin. Stir veggies and turn chicken halfway for even cooking. For vegetarian version, substitute chicken with halloumi or firm tofu. Leftovers keep well refrigerated for up to 3 days and reheat best in oven to maintain crispiness.

Nutrition

Keywords: Greek chicken, one pan meal, healthy dinner, roasted vegetables, lemon oregano chicken, easy chicken recipe

Find it online: https://norasfoods.com/easy-one-pan-greek-chicken-with-vegetables-recipe-for-healthy-dinners/