Greek Chicken

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

How To Make Greek Chicken

INGREDIENTS

• Extra-Virgin Olive Oil: Use your favorite extra-virgin olive oil, or consult our list of the best (and worst!) olive oil brands.
• Lemon Juice: Originally I suggested using the juice of a whole lemon, but some lemons are juicier than others. So, I found that 2 tablespoons gives the right amount of lemon flavor. Make sure to use freshly squeezed lemon juice.
• Garlic: I wanted this dish to have plenty of garlic flavor, so I’m using 3 cloves of garlic here.
• Oregano: Dried oregano adds a strong Greek-inspired flavor to this chicken, but if you want to use another dried herb, you can try that as well.
• Chicken Thighs: This recipe can be made with either boneless skinless chicken thighs or bone-in, skin-on chicken thighs. I tend to favor skin-on chicken thighs because of the extra flavor the skin adds, but if you want to save a few grams of fat, this can easily be delicious with boneless skinless thighs. The cook time may vary by a couple of minutes.
• Asparagus & Zucchini: While I love asparagus and zucchini in this dish, you can toss in any veg that roasts up nicely. Some good options are broccolini, Brussels sprouts or bell peppers.
  

STEP-BY-STEP INSTRUCTIONS

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.

What To Serve With Greek Chicken

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).

Storage

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.