Greek Chicken Variations
Made This?
Let us know how it went in the comments below!
Need a simple—but super satisfying—way to switch up your weeknight chicken dinner rotation? Turn to this one-skillet wonder. All you need are a few basic ingredients (that you most likely already have on hand) to transform chicken thighs into an herby, garlicky dream. The best part? Your sides and main dish will both be ready in under an hour, making this an ideal last-minute, filling dinner. I paired this one-pan meal with roasted zucchini and asparagus, but you can switch it up with whatever is in season that you have on hand.
What People Are Saying:
“This was simply delicious and very easy. A great low-carb weeknight meal that I will make again and again. This is even good enough to serve to company - my bestie loved it! I am making this again tonight - 3rd time in 2 weeks :)” - Hollypop
“It was so yummy! New favorite way to make chicken.” - GreenGlasses
First, we’re going to create our marinade. In a large bowl, combine olive oil, lemon juice, garlic and oregano. Whisk until combined, then add the chicken thighs and toss to fully coat them in the marinade. Cover the bowl with plastic wrap, and let them marinate in the fridge. All you really need is 15 minutes but if you have extra time, use it! Marinate for up to 2 hours to get the flavor deeper into the chicken.
When you’re ready to cook, preheat the oven to 425°. Before adding the chicken to the oven, we’re going to start on the stovetop. In a large ovenproof skillet over medium-high heat, add the remaining olive oil. Remove your marinated chicken from the fridge, and season both sides with salt and pepper. Then, add the chicken to the skillet skin-side down, and pour in the remaining marinade—no need to waste that flavor!
Once the skin becomes golden and crispy (this should take around 10 minutes), then you can flip the chicken and add the asparagus, zucchini, and lemon slices to the skillet.
Transfer the pan to the oven to finish cooking. Starting on the stovetop gets the skin nice and crispy, but throwing it in the oven delivers perfectly juicy and tender results. Cook until the chicken is cooked through and the veggies are nice and tender. Then serve, spooning any sauce over the chicken.
The full list of ingredients and instructions can be found in the recipe below.
Since everything goes into the skillet, you don't really need anything on the side to make this a well-rounded meal. However, if you're a little more into carbs, whip up a side of buttery mashed potatoes or fluffy, herby rice (this lemon-herb rice pilaf is a personal favorite).
If you have leftovers, store in an airtight container in the fridge for 3 to 4 days or in the freezer for up to 3 months.
extra-virgin olive oil, divided
lemon juice
cloves garlic, minced
dried oregano
chicken thighs
kosher salt
Freshly ground black pepper
asparagus, ends removed
zucchini, sliced into half moons
lemon, sliced
Let us know how it went in the comments below!
Braised Chicken Thighs
25 Salads With Chicken
One-Pan Coconut-Lime Chicken
85 Summer-Inspired Chicken Recipes