Easy Greek Chicken

Tasty Greek Chicken combines chicken breasts, sweet potatoes, onions, tomatoes, Kalamata olives, green olives, lemon slices, and feta cheese all drizzled with a lemon, rosemary, and thyme marinade. This dish is so full of flavor and texture from the different vegetables and olives. It is like a taste explosion in your mouth.

This delicious meal is quick to come together, easy enough for even a novice cook, and totally customizable. Enjoy it with friends and family and they will be raving over your cooking.

How to make Greek Chicken

First whisk the olive oil, lemon juice, rosemary, thyme, garlic, and 1 teaspoon paprika together. Then add the sweet potatoes and onions to the baking pan. Brush a little of the olive oil mixture over the vegetables using a basting brush. Bake the veggies for about 20-25 minutes.

Sprinkle the chicken on both sides with a little bit of paprika and add them to the baking dish with the sweet potatoes and onions. Add the grape tomatoes, Kalamata olives, green olives, and lemons slices. Baste everything lightly with the olive oil mixture and bake for 20-30 minutes or until the chicken is done and the sweet potatoes are fork tender. Sprinkle with the feta cheese and serve.

Recipe notes and helpful tips

• Peel and cut the sweet potato in small cubes so they cook faster.
• Chicken breasts are done when they reach an internal temperature of a 165 degrees. Instant read meat thermometers are relatively inexpensive and essential for not overcooking chicken.
• Use boneless or bone in, skinless or skin on chicken breasts or thighs. However bone in chicken takes a little longer to cook and chicken thighs take longer than chicken breasts. Cook chicken thighs till an internal temperature reaches 175-180 degrees. A meat thermometer is an indispensable kitchen tool. 
• Fresh herbs are key to this delicious dish. Think rosemary, thyme, parsley, dill, or basil. Oregano is great too but should be used dry as fresh oregano is too bitter.
• Don’t skip the feta cheese. If you really don’t like feta cheese try cotija or blue cheese.
• Other veggies to consider substituting or adding are red onion, zucchini, green beans, asparagus, brussels sprouts, cauliflower, and broccoli. 
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power to keep from overcooking the chicken and veggies.

Greek Chicken Marinade

For extra juicy chicken double the marinade ingredients and add half of it to a zipper bag or bowl with the chicken. Let the chicken marinate for at least 30 minutes up to 3 hours covered in the refrigerator. Using tongs remove the chicken from the marinade and add it to the baking dish. Discard the marinade that was used to marinate the chicken.

More Greek recipes you will love!

Easy Greek Chicken Recipe

A tasty Greek Chicken Recipe with roasted onions, sweet potatoes, chicken breasts, cherry tomatoes, olives, and lemon all drizzled with a rosemary, lemon, and paprika marinade and topped with crumbled feta.  All your favorite classic Greek flavors in one delicious dish.    

5 from 9 votes

Print Pin Rate

Course: main meal chicken

Cuisine: Greek

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Servings: 4 servings

Calories: 416kcal

Author: Beth Pierce

Ingredients

• ¼ cup extra virgin olive oil
• ¼ cup lemon juice
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 4 cloves garlic minced
• 1 ½ teaspoons smoked paprika
• 1 large sweet potato cut in cubes
• 1 medium onion cut in wedges
• 4 boneless skinless chicken breasts
• 2 cups cherry or grape tomatoes
• ½ cup kalamata olives
• ½ cup green olives
• 1 lemon sliced
• Kosher salt and fresh ground black pepper
• ¼ cup feta cheese

Instructions

• Preheat oven to 400 degrees.  Spray a 9x13 inch baking dish with nonstick cooking spray.
• Whisk the olive oil, lemon juice, rosemary, thyme, garlic, and 1 teaspoon paprika together. Then add the sweet potatoes and onions to the baking dish. Brush a little of the olive oil mixture over the vegetables using a basting brush. Bake the veggies for 25 minutes.
• Sprinkle the chicken on both sides with 1/2 teaspoon paprika and add it to the baking dish with the sweet potatoes and onions. Add the grape tomatoes, Kalamata olives, green olives, and lemons slices.
• Baste everything lightly with the olive oil mixture and bake for 20-30 minutes or until the chicken is done and the sweet potatoes are fork tender.  Sprinkle with the feta cheese and serve.

Notes

• Peel and cut the sweet potato in small cubes so they cook faster.
• Chicken breasts are done when they reach an internal temperature of a 165 degrees. Instant read meat thermometers are relatively inexpensive and essential for not overcooking chicken.
• Use boneless or bone in, skinless or skin on chicken breasts or thighs. However bone in chicken takes a little longer to cook and chicken thighs take longer than chicken breasts. Cook chicken thighs till an internal temperature reaches 175-180 degrees. A meat thermometer is an indispensable kitchen tool. 
• Fresh herbs are key to this delicious dish. Think rosemary, thyme, parsley, dill, or basil. Oregano is great too but should be used dry as fresh oregano is too bitter.
• Don't skip the feta cheese. If you really don't like feta cheese try cotija or blue cheese.
• Other veggies to consider substituting or adding are red onion, zucchini, green beans, asparagus, brussels sprouts, cauliflower, and broccoli. 
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power to keep from overcooking the chicken and veggies. 

Nutrition

Calories: 416kcal | Carbohydrates: 24g | Protein: 28g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 807mg | Potassium: 929mg | Fiber: 5g | Sugar: 7g | Vitamin A: 9062IU | Vitamin C: 46mg | Calcium: 130mg | Iron: 2mg

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