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Easy One-Pan Greek Chicken Recipe with Summer Vegetables for Perfect Family Dinners

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A simple and flavorful one-pan Greek chicken dinner with summer vegetables, perfect for quick and comforting family meals with minimal cleanup.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 large lemon
  • 3 garlic cloves, minced
  • 2 teaspoons dried oregano
  • Salt to taste (about 1 teaspoon)
  • Freshly ground black pepper to taste (about ½ teaspoon)
  • 2 medium zucchinis, sliced into half-moons
  • 1 pint (300 g) cherry tomatoes
  • 1 large red onion, sliced into wedges
  • ½ cup (75 g) pitted Kalamata olives
  • A handful of fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
  2. In a large bowl, whisk together 3 tablespoons of extra virgin olive oil, juice from one large lemon, minced garlic, 2 teaspoons dried oregano, about 1 teaspoon salt, and about ½ teaspoon freshly ground black pepper.
  3. Pat the chicken thighs dry with paper towels. Add them to the marinade bowl and toss gently to coat each piece thoroughly. Set aside for 10 minutes if time allows.
  4. Slice 2 medium zucchinis into half-moons, halve the cherry tomatoes if desired, and cut 1 large red onion into wedges. Add these vegetables and ½ cup pitted Kalamata olives to the marinade bowl and toss to coat well.
  5. Spread the vegetables evenly across the prepared baking sheet. Nestle the chicken thighs skin-side up on top, ensuring they are not crowded.
  6. Roast in the preheated oven for 35–40 minutes. Halfway through (around 20 minutes), use tongs to carefully turn the chicken thighs and gently stir the vegetables for even cooking.
  7. Check that the chicken thighs reach an internal temperature of 165°F (74°C). The skin should be golden and crisp, and the vegetables tender but still slightly firm.
  8. Remove from oven and let rest for 5 minutes. Sprinkle freshly chopped parsley over the top before serving.

Notes

Pat chicken skin dry before marinating to ensure crispiness. Avoid overcrowding the pan to prevent steaming. If chicken skin isn’t crisp enough, broil for 1-2 minutes watching closely. Fresh lemon juice is preferred over bottled for best flavor. Vegetables should retain some bite; do not over-roast. Leftovers keep well refrigerated for up to 3 days and reheat best in the oven to maintain skin crispness.

Nutrition

Keywords: Greek chicken, one-pan dinner, summer vegetables, easy family dinner, roasted chicken, Mediterranean recipe, healthy chicken recipe

Find it online: https://bitematrix.com/easy-one-pan-greek-chicken-recipe-with-summer-vegetables-for-perfect-family-dinners/