Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Greek style roast chicken in one pan with zucchini, capsicum, purple onions and cherry tomatoes and fetta.

Fast and easy one-pan chicken recipe – Greek Style


  • Author: Elena Elliott
  • Total Time: 60 minutes
  • Yield: 4 serves 1x
  • Diet: Gluten Free

Description

These juicy chicken thighs are marinated in lots of garlic, Mediterranean herbs, lemon juice, and olive oil. It is absolutely packed with flavours and good for your macro- and micronutrients. A perfect example of a healthy and delicious family dinner.


Ingredients

Scale
  • 6 chicken thighs, skin on, bone out, approximately 1kg
  • 2 tbsp of extra virgin olive oil
  • 1 tsp of Italian seasoning
  • Juice from 1/2 lemon, approximately 2-3 tbsp
  • 3 garlic cloves, pressed
  • 1 tsp Dijon mustard
  • 1 red or green capsicum (bell pepper), cut into thick strips
  • 1 red onion, cut into wedges
  • 2 cooked potatoes, cubed
  • 2 small or 1 medium-size zucchini, chopped
  • 1/3 cup marinated olives
  • 1 punnet (250g) cherry tomatoes
  • 80g of Greek or Danish feta
  • 1 tsp salt
  • black pepper

Instructions

  • In a large ziplock bag combine olive oil, mustard, lemon juice, pressed garlic, herbs, salt, and pepper. Add the chicken thighs to the marinade and massage the chicken in the bag until the chicken thighs are all coated with the marinade. Refrigerate the chicken for 3 hours or overnight. 
  • Pre-cook the potatoes and let them cool down. You can do it at the same time while you are marinating the chicken.
  • Preheat the oven to 220’C (425’F)
  • Heat some olive oil in a large, ovenproof frying or roasting pan. Once the pan is hot add the chicken thighs, skin down (reserve the remaining marinade) and fry them for 2-3 minutes on each side until the skin has a nice golden colour. 
  • Add onions, zucchini, capsicum, potatoes, and olives into the pan along with the remaining marinade. Mix everything gently, arrange it again so it looks nice, and bake for 20 minutes.
  • Take the pan out and using a tablespoon carefully spoon the formed sauce over the vegetables and the chicken. Be careful not to burn your fingers.
  • Place the cherry tomatoes on top and bake for another 15 minutes.
  • Once cooked, sprinkle with feta cheese and serve with some lemon wedges and basil leaves (optional)
  • Enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 40
  • Category: Dinner
  • Method: stovetop-to-oven
  • Cuisine: Mediteranian

Keywords: Greek-style chicken, roast chicken, family dinner, chicken dinner, one pan chicken recipe