Greek Island Chicken
Transport your taste buds to the sun-soaked shores of the Mediterranean with this vibrant Greek Island Chicken recipe. Juicy, bone-in chicken thighs are marinated in a zesty blend of olive oil, lemon juice, garlic, and aromatic spices like cumin and coriander, then oven-roasted to golden perfection alongside tender zucchini, sweet cherry tomatoes, and caramelized red onions. The dish is finished with briny kalamata olives and creamy crumbled feta cheese for an irresistible burst of Greek flavors. Perfect for weeknight dinners or entertaining guests, this one-pan meal is easy to prepare, taking just 20 minutes of prep time, and pairs beautifully with warm Greek pita bread. Whether you're looking for a healthy, flavorful main dish or a Mediterranean-inspired delight, Greek Island Chicken is sure to become a family favorite.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 60 ml olive oil
- 60 ml lemon juice
- 4 pieces garlic cloves, minced
- 2 teaspoons dried oregano
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 large red onion, thickly sliced
- 2 medium zucchini, sliced into rounds
- 250 grams cherry tomatoes
- 100 grams kalamata olives
- 100 grams feta cheese, crumbled
- 4 pieces Greek pita bread (optional)
Instructions
In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, parsley, cumin, coriander, salt, and black pepper to make the marinade.
Pat the chicken thighs dry with a paper towel and place them into the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Preheat your oven to 200°C (400°F).
In a large baking dish, arrange the marinated chicken thighs, skin-side up. Surround them with the red onion slices, zucchini rounds, and cherry tomatoes.
Drizzle any remaining marinade over the vegetables and toss gently to coat.
Place the baking dish in the preheated oven and roast for 35-40 minutes, or until the chicken skin is golden and the internal temperature reaches 75°C (165°F).
In the final 10 minutes of roasting, scatter the kalamata olives over the dish.
Once done, remove the baking dish from the oven and let the chicken rest for 5 minutes.
Sprinkle the crumbled feta cheese over the chicken and vegetables before serving.
Serve the Greek Island Chicken alongside warm Greek pita bread, if desired, and enjoy!
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1803 mg | 78% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.6 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 240 mg | 18% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 965 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
