One-pan Greek Chicken thighs with roast veg is the perfect meal when you’re looking for something easy and tasty. Juicy chicken thighs and veg are marinated in a tasty Greek-style marinade with lots of fresh herbs and spices and then oven roasted to perfection.
The result is a delicious meal with just 15 minutes of prep and the entire dish is ready in around an hour. This recipe is ideal for weeknight dinners as there’s little prep to do, uses pantry staples and some fresh veg, and just one pot means there are virtually no dishes to do.
Table of contents:
How to make Greek chicken thighs with roast veg
Ingredients
- 6 chicken thighs bone-in, skin off
- ½ cup of extra virgin olive oil
- 6 garlic cloves, minced
- 2 teaspoons of dried oregano
- 2-3 sprigs of dried thyme (about 1 teaspoon)
- 1 tablespoon of Dijon mustard
- 1 teaspoon of salt
- ½ teaspoon of freshly ground black pepper
- 2 lemons (One juiced, one for serving)
- 1 zucchini, halved lengthwise and sliced
- 2 bell peppers chopped into 1-inch/2.5cm pieces
- 1 red onion, sliced into wedges
- 3 tomatoes, sliced into wedges
- ½ cup of pitted olives (green or black olives)
- ½ cup of feta cheese
- Handful of fresh parsley, finely chopped
Equipment needed
- 1 large casserole dish or baking pan
- Kitchen wrap
Instructions
Step 1 – Marinate chicken
- Preheat the oven to 425°F (220°C).
- In a small bowl, add the olive oil, garlic, oregano, Dijon mustard, salt, pepper, and the juice from 1 lemon. Whisk for 1 minute until ingredients combine.
- Add the chicken thighs to a baking dish and pour the marinade on top, then use your hands to toss the chicken in the marinade ensuring it is evenly coated.
- Cover with kitchen wrap and marinate the chicken for 10 minutes in the fridge.
Step 2 – Prepare veg
- Chop up the zucchini, bell peppers, red onion, and tomatoes.
- Remove the chicken from the fridge and add the chopped veggies.
- Toss with the chicken to get an even coating of the marinade on all ingredients.
Step 3 – Bake
- Remove the stalks from the fresh thyme and sprinkle on top of the chicken and veg. Add a drizzle of olive oil over the ingredients and season to taste with salt and pepper.
- Bake for 20 minutes at 425°F (220°C) on the middle shelf of the oven.
- At the 20-minute mark, add the pitted olives and sprinkle with some crumbled feta cheese, return to the oven and bake for another 10 minutes (or until the chicken thighs are cooked).
Step 4 – Serve
Serve with a generous wedge of lemon and plenty of chopped fresh parsley.
Greek chicken thighs ingredients
This is a fantastic recipe because it’s just so simple to make. The marinade uses pantry staples and all of the ingredients are easy-to-find basics you can find at any supermarket or local fresh food market.
Skin-on or skinless chicken thighs?
Use skinless chicken thighs for a healthier option. Skinless chicken thighs are super juicy meat and absorb plenty of flavor and contain considerably less fat. If you’re using skin-on chicken thighs, you’ll want to get nice crispy skin by putting them on the upper oven shelf for the last 5 minutes of cooking.
Bone-in thighs
Bone-in thighs take a little longer to cook compared to boneless chicken thighs, however, bone-in thighs are perfect for this recipe as the veggies need the full 35 minutes to soften and caramelize with all of the juices and marinade.
If you’re using boneless chicken thighs, roast the veggies on their own first for 15 minutes with some olive oil, then add the chicken thighs in the marinade on top for the last 20 minutes.
Greek marinade
This marinade is the best. It takes literally 2 minutes to make and brings together all of the flavors from the Mediterranean. It is not a marinade just for chicken either — use it for fish, meat, or roast veggies. Once you try it, it’ll be in heavy rotation during the summer months in your kitchen.
Veg
When it comes to veg used, zucchini is a staple in Greek food. It’s readily available, cheap, and tastes great when roasted. Roasted red onions are also a favorite in Greek cuisine, and you’ll find plenty of recipes using this combination with lamb, chicken, or fish.
Veg Substitutes
Yellow squash is a great option for roasting, when in season. Chickpeas also roast up really well, as do artichoke hearts, cherry tomatoes, and beetroot.
Greek Olives
Olives are also a popular ingredient in Greek cuisine and the two most popular olive types are the Kalamata olives (black olives) and the Halkidiki (green) olives. The large green Halkidiki olives are considered one of the best table olives available and are characterized by a rich, firm flesh and a slightly bitter taste. Due to their size, they are excellent to add to roast recipes.
Feta Cheese
An absolute favorite in Greek cooking is feta cheese and you’ll find it sprinkled or added in generous chunks to plenty of Greek recipes. If you’re not familiar with feta cheese, it’s made with sheep’s milk, and occasionally, goat milk is added. It has a distinctive salty flavor which is achieved by drying the cheese with salt and then packaging it in a salt brine. Feta is a fantastic ingredient that summons flavors of the Mediterranean with just a small amount used in any recipe.
What to serve with your roasted Greek chicken thighs
This recipe is loaded with flavors and there’s already a good balance of veggie goodness and meat, so serving this recipe with some steamed white rice or Mediterranean yellow rice is ideal.
Discover more about the Mediterranean diet and why it is so good for you with our helpful guide: 10 Reasons Why the Mediterranean Diet is the Best for Your Health
FAQs and cooking tips for Greek chicken thighs
How to cook chicken thighs (skin-on and skin-off)?
Cook your chicken thighs on the middle shelf of the oven. If using skin-on chicken thighs, move them to the upper shelf of the oven for the last 5 minutes of cooking to get a nice crispy skin.
How long do Greek chicken thighs with roasted veg take to make?
- Prep time: 15 minutes
- Marinade: 10 minutes
- Cook time: 35 minutes
- TOTAL TIME: 1 hour
Can this recipe be made vegetarian-friendly?
Yes, just omit the chicken and add your choice of extra veg to bake and you’ve got a delicious main meal or side dish that is suitable for vegetarians or vegans (minus the feta).
Best olives to use?
For the ultimate Greek flavors, use either the Kalamata Olives (black olives) and the Halkidiki (green) olives. Be sure to buy pitted olives, as they are easier to eat in dishes with lots of sauce.
Is Greek cuisine healthy?
Yes, Greek cuisine is considered one of the healthiest in the world. The combination of staple ingredients such as fresh fruit and vegetables, good quality olive oil, herbs and spices, and lean meat offers a balanced diet and gives your body all the nutrients it needs to remain healthy.
Nutrition facts
| Servings: 6 | |
| Amount per serving | |
| Calories | 378 |
| % Daily Value* | |
| Total Fat 28.3g | 36% |
| Saturated Fat 4.5g | 23% |
| Cholesterol 11mg | 4% |
| Sodium 669mg | 29% |
| Total Carbohydrate 14g | 5% |
| Dietary Fiber 5.1g | 18% |
| Total Sugars 6.3g | |
| Protein 24.2g | |
| Vitamin D 0mcg | 0% |
| Calcium 130mg | 10% |
| Iron 3mg | 14% |
| Potassium 479mg | 10% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
One-pan Greek chicken thighs with roast veg
Equipment
- 1 large casserole dish or baking pan
- Kitchen wrap
Ingredients
- 6 chicken thighs bone-in skin off
- ½ cup of extra virgin olive oil
- 6 garlic cloves minced
- 2 teaspoons of dried oregano
- 2-3 sprigs of dried thyme about 1 teaspoon
- 1 tablespoon of Dijon mustard
- 1 teaspoon of salt
- ½ teaspoon of freshly ground black pepper
- 2 lemons One juiced, one for serving
- 1 zucchini halved lengthwise and sliced
- 2 red bell peppers chopped into 1-inch/2.5cm pieces
- 1 red onion sliced into wedges
- 3 tomatoes sliced into wedges
- ½ cup of pitted olives green or black olives
- ½ cup of feta cheese
- Handful of fresh parsley finely chopped
Instructions
Step 1 – Marinate chicken
- Preheat the oven to 425°F (220°C).
- In a small bowl, add the olive oil, garlic, oregano, Dijon mustard, salt, pepper, and the juice from 1 lemon. Whisk for 1 minute until ingredients combine.½ cup of extra virgin olive oil, 6 garlic cloves, 2 teaspoons of dried oregano, 1 tablespoon of Dijon mustard, 1 teaspoon of salt, ½ teaspoon of freshly ground black pepper, 2 lemons
- Add the chicken thighs to a baking dish and pour the marinade on top, then use your hands to toss the chicken in the marinade ensuring it is evenly coated.6 chicken thighs bone-in
- Cover with kitchen wrap and marinate the chicken for 10 minutes in the fridge.
Step 2 – Prepare veg
- Chop up the zucchini, bell peppers, red onion, and tomatoes.1 zucchini, 2 red bell peppers chopped into 1-inch/2.5cm pieces, 1 red onion, 3 tomatoes
- Remove the chicken from the fridge and add the chopped veggies. Toss with the chicken to get an even coating of the marinade on all ingredients.
Step 3 – Bake
- Remove the stalks from the fresh thyme and sprinkle on top of the chicken and veg. Add a drizzle of olive oil over the ingredients and season to taste with salt and pepper.2-3 sprigs of dried thyme
- Bake for 20 minutes at 425°F (220°C) on the middle shelf of the oven. At the 20-minute mark, add the pitted olives and sprinkle with some crumbled feta cheese, return to the oven and bake for another 10 minutes (or until the chicken thighs are cooked).½ cup of pitted olives, ½ cup of feta cheese
Step 4 – Serve
- Serve with a generous wedge of lemon and plenty of chopped fresh parsley.Handful of fresh parsley
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