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Crispy One-Pot Greek Chicken Recipe Easy Roasted Vegetables Meal

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A flavorful and easy one-pot Greek chicken recipe with crispy skin and roasted vegetables, perfect for quick weeknight dinners or family gatherings.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 2 tablespoons olive oil (extra virgin recommended)
  • 3 cloves garlic, minced
  • Juice and zest of 1 lemon
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
  • Salt and freshly ground black pepper, to taste
  • 1 large red bell pepper, cut into chunks
  • 1 medium zucchini, sliced into half-moons
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes (fresh or frozen)
  • 2 medium carrots, peeled and sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme or rosemary (optional)
  • Salt and pepper, to taste
  • Optional garnishes: fresh parsley, chopped; crumbled feta cheese; lemon wedges

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, combine olive oil, minced garlic, lemon juice and zest, dried oregano, salt, and pepper. Mix well to make the marinade.
  3. Pat the chicken thighs dry with paper towels. Coat them evenly with the marinade and let sit at room temperature for 10-15 minutes.
  4. Chop all the vegetables as listed, then toss them in a large bowl with olive oil, thyme or rosemary, salt, and pepper.
  5. Arrange the chicken thighs skin-side up in an oven-safe skillet or roasting pan, spaced out so they’re not crowded.
  6. Scatter the seasoned vegetables around and under the chicken pieces in a single layer.
  7. Place the pan in the preheated oven and roast for about 35-40 minutes. Halfway through (around 20 minutes), baste the chicken with pan juices and turn the vegetables for even caramelization.
  8. Check for doneness: chicken should reach an internal temperature of 165°F (74°C), skin should be golden and crispy, and vegetables tender with slight charring.
  9. Optional: If chicken skin isn’t crispy enough, broil for 2-3 minutes while watching closely to avoid burning.
  10. Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley and crumbled feta if desired. Serve with lemon wedges.

Notes

Pat chicken skin dry before marinating to ensure crispiness. Let chicken rest at room temperature after marinating for even cooking. Baste chicken halfway through roasting to keep it juicy. Tent vegetables with foil if browning too fast. Use a meat thermometer to check doneness. Broil briefly if extra crispiness is desired.

Nutrition

Keywords: Greek chicken, one-pot meal, roasted vegetables, crispy chicken, easy dinner, healthy recipe, gluten-free, Mediterranean

Find it online: https://sofiaspice.com/crispy-one-pot-greek-chicken-recipe-easy-roasted-vegetables-meal/