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Easy Greek Chicken Recipe with Crispy Roasted Vegetables for Perfect Dinner

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This easy Greek chicken recipe features bone-in, skin-on chicken thighs marinated in lemon, garlic, and oregano, roasted alongside crispy vegetables for a flavorful and wholesome dinner ready in under 45 minutes.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (can swap for breasts)
  • 3 tablespoons extra virgin olive oil
  • Juice and zest of 1 large lemon
  • 3 garlic cloves, minced
  • 1 tablespoon dried oregano (or 1/4 cup fresh, chopped)
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 medium red potatoes, cut into 1-inch chunks (or Yukon gold)
  • 1 large red bell pepper, sliced
  • 1 medium red onion, cut into wedges
  • 1 cup cherry tomatoes (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Optional: crumbled feta cheese or a dollop of Greek yogurt

Instructions

  1. In a large bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, smoked paprika, salt, and pepper.
  2. Add the chicken thighs and toss well to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Preheat oven to 425°F (220°C).
  4. On a rimmed baking sheet, toss potatoes, red bell pepper, and onion wedges with olive oil, thyme, salt, and pepper. Spread in a single layer.
  5. Nestle the marinated chicken thighs skin-side up on top of the vegetables. Pour any leftover marinade over the top.
  6. Roast for 35-40 minutes, or until chicken skin is golden and crispy and internal temperature reaches 165°F (74°C).
  7. About 10 minutes before the end, scatter cherry tomatoes around the pan to soften.
  8. Remove from oven and let rest for 5 minutes.
  9. Sprinkle with fresh parsley and optionally add crumbled feta or Greek yogurt before serving.

Notes

Pat chicken dry before marinating for crispier skin. Toss vegetables halfway through roasting for even browning. Broil chicken skin for 2-3 minutes at the end if not crispy enough, watching carefully to avoid burning. Store leftovers in airtight container in fridge up to 3 days; reheat in oven to maintain crispness. Freeze cooked chicken and vegetables separately for up to 2 months.

Nutrition

Keywords: Greek chicken, roasted vegetables, lemon oregano chicken, easy dinner, crispy chicken, Mediterranean recipe, healthy chicken dinner

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