One Pan Roasted Greek Chicken ‘Salad’
This dinner is always on my rotation and it never disappoints. The easy breezy method of making this is also a bonus. You just have to mix and marinate. Then transfer to baking dish and throw it in the oven. Too freakin easy y’all.
ingredients:
Another really simple, fresh list of ingredients. And if you are missing something, it’s okay, just leave it out. I love using bone in skin on thighs or legs with this recipe. The olives are amazing, as are the artichokes. And the basics are the tomatoes, onions and LOTS of garlic! You just can’t go wrong.
marinade:
The marinade is super simple and delicious as hell. Base is of course olive oil, with some balsamic vinegar and apple cider vinegar. But the veggies all release their juices along with the chicken and this makes for the perfect combination of flavor. Don’t forget the fresh oregano and thyme.
You might want to add a little feta cheese at the end while serving, but in my opinion, it doesn’t need it. Was superbly delicious as is. You can serve with some rice, pita or Tsatziki sauce.
Thank you for swinging by HungryHappens! If you create this dish or any other from our site, I would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
One Pan Roasted Greek Chicken ‘Salad’
Ingredients
- 4 lbs chicken thighs, bone in skin on
- salt and pepper to taste
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tbs balsamic vinegar
- 10 oz artichoke hearts
- 2 medium tomatoes, diced
- 1 medium red onion, sliced
- 8 cloves garlic, minced
- 6 oz Kalamata olives, halved
- 6 oz green olives, halved
- 1/4 cup fresh oregano, chopped
- 1 tbs dried thyme
Instructions
- Make sure chicken is completely dry and then season with salt + pepper to taste. Toss all ingredients in an extra large bowl with the chicken. Cover and marinate for at least 4 hours or overnight.
- Preheat oven to 450 F. Transfer contents of the bowl to a large baking dish. Season with salt & pepper. Cover and roast for 50 minutes. Uncover the pan and bake fro another 10-15 minutes.
- Make sure you serve with the juices from the pan.
Should you drain the artichokes?
Hi Gabby, it’s Stella. Yes drain the artichokes from their liquids. Enjoy the dish!
Artichokes in can or in a jar?
Hi Jamie! either one work. I used marinated from a jar in this recipe though.
It’s so delicious!! Definitely I will
Cook it again!!
Hi Badeth! thank you for taking the time to review the dish! Glad you enjoyed the meal!!
Hi there, is the nutrition info / macros for the whole dish? Or per serving? Great recipe by the way!
Did something go wrong with the calories/nutrition at the end? Not dividing by enough servings, maybe? Thanks!
Maybe, I will take a look!
I wondered the same thing. 949 calories for 1 serving? Made this tonight, it was great! Thank you!
Hi Lea, I am no nutritionist lol i just plug in the ingredients, amounts and how many servings. I employ a service to calculate the nutritional info. I’m guessing its all the olive oil… I’m VERY happy you enjoyed the meal tho <3
Phenomenal!!!!!
Hi Maura! Thank you for the feedback! and im super glad you liked the dish!
How would this work in a crockpot? I would love to come home to this after work. 😬. Thank you!
My family only likes white meat, does that work with this salad?
Hi Joan, Yes, will work, just less cook time, like 35-40 minutes.
I cannot wait to make this. Have you made it with boneless chicken breasts? My kids are picky about their chicken.
Hi LIz, YES, just decrease the cook time to 35-40 minutes. Enjoy!!
Hi Stella –
Making this tonight! For chicken breasts, is it 35-40 mins at 450 and THEN another 15 mins uncovered, or just 35-40 mins?
Also – what type of rice do you like to serve this with? I have jasmine, basmati, I also have lots of rice pilaf boxes.
Are the olives a necessity as neither my husband or I are fans
Hi Leslie! Definitely leave em out if you’re both adverse… will still be amazing!
So good and simple! I wanted more veggies so I added zucchini to the mix. I served with rice and lentils. Topped with a little feta and tzatziki.
This has become one of my favourite dishes to make! Super easy and so much flavour. I paired it with twice baked potatoes 😊 thank you!
Hi Stephanie! NICE – i am so happy you like it and thank you for trying the recipe!!
When making with chicken breast I know you said to reduce time to 35-40 minutes covered. Do I also cook it uncovered? If so how long? Want to make this for family traveling home.
Is the nutrition info for each serving or the whole dish?
can you do this in a crockpot? I have a turkey breast that I need to cook and this looks fantastic!
Very tasty. Whole family loved it. Would make again definitely.
Hello there! Thank you for the feedback! I’m happy you all enjoyed!
Excellent. Great flavor easy. Good directions. Even our 2 yr old grandson loved it.
Hi! Glad the whole family enjoyed – especially the baby!!
Perfect Dish – used chicken breast and decreased cooking time and family loved it!
HI Faith! That’s fantastic.. lots have inquired if it works with chicken breasts.. thanks for sharing!
Is 450 degrees a typo? Should it be 350?
Hi Peg, no typo.. thats the temperature!
I made this last night! So tasty and whole family love it! I added some tzatziki sauce as well😍 Thank you for the recipe!
Hi J, This is perfect with tsatziki! Glad everyone loved!!
Easy midweek recipe! Added feta at the end…HUGE hit with the whole family! Loved. Our. Life!
Hi Dion! YESSSS – love your life!!! Also, LOVE the feta added in at the end – perfect topping!
I made this for my family and it was OUTRAGEOUS!! Only thing i don’t like is chicken thighs which i changed to chicken breast ..Even my cleaning girl wanted the recipe after i gave her the leftovers.. i love Greek food and i will be making most if anything all of her recipes!! Thank you for sharing them
Hi Dina! That’s so awesome that you loved the recipe! And I’m glad everyone got to try it!! Thank you for the kind feedback!
I thought that an addition of anchovies would really bring this up to another level. love your recipes! or perhaps a squeeze of lemon as well?
Hi Ruth! I love that idea with the anchovies! Definitely level up! And thank you for the feedback!
Just started following you and I am obsessed with your recipes and can’t wait to try them. One question, I see you garnishing some of your dips with green olives and this recipe has green olives as well. I’m not too familiar with green olives. When buying, are they just labeled “green” or do they have another name? Thanks!!!
Hi Rosalva! Welcome to the family! Glad you’re here!! I typically get my green olives at either Whole Foods, my local Greek store or my local Italian deli. If you read the label, most of them say: Product of Greece. The specific name of the ones from Whole Foods (those are my favorite) are: Divina Castelvetrano Olives. The brand is Divina and the type of olives is the latter. If you need me to send you a pic of the jar, feel free to DM me on IG. Enjoy!
I made this when you posted it on Instagram and it is PHENOMENAL. I have drumsticks on deck today and wondered if the cooking time would change if I used those instead … thoughts?
Hi Hannah, sorry i’m getting this to you a few days late.. time should be about the same when using any bone in meat. Thank you for rating the recipe and I’m glad its a winner at your place!
I made your recipe the other day and it was amazing. I doubled my recipe so I could save some for leftovers. Double yum, also I used drumsticks and thighs. The recipe was very tasty now I have a new recipe to use then looking at your other recipes I’m ready to try those out. Thank you very much.
Ο φαγητό είναι πολύ καλό. Μπράβο!
Love the site great recipes great tastes. Only one question: with nutritionals, how many servings? And I can’t seem to find servings each of the recipes is supposed to make. Thanks
So if I decide to do boneless, skinless thighs, would the cooking time change?
Hi Carol! Absolutely it would change to around half the time.. about 25-30 minutes
Hi there. This looks fantastic!! However my daughter in law can’t have chicken. Can I make with lamb instead?
I made this last week for me and my husband as I was looking for something new to try that’s also easy to make in the week and relatively low in calories as we both work so late and also work out. Needless to say it was absolutely delicious and my husband told me I can definitely make it again! Lol
Made a nice change from cooking the same stuff all the time!! Looking forward to trying some more of your recipes. Thanks
Hi Maria! Welcome! When everyone’s happy its always a good idea to repeat the dish lol! Especially when you’re both busy! Thank you for taking the time to comment and rate!
Hi –
How many people does this serve ? I didn’t see it on the recipe info .
Thank you !
We used boneless skinless chicken thighs and didn’t marinate and it was still absolutely DELICIOUS! Saving this to make over and over again.
If I’m cutting this recipe in half-do I keep the same temp (450) and cook time (50 mins)? Or do I shorten the cook time?
Hi Nicole, same temperature and time. The only time that changes is if you’re using boneless meat like chicken breasts. Then you would decrease only the time.
This makes a very delicious, juicy, chicken dinner. The dressing it made was so good. Didn’t have 4 hours to marinate, and it still came out good. I will make again. The ingredients would also be good with shrimp, and some small pasta like orzo.
Hi Sal, Thanks for taking the time to comment your tips and feedback! Glad you liked the dish!
I’m wondering if you can pour the contents of the bowl on to the baking pan filled with uncooked rice or orzo and they bake together . Can’t wait to make it . Love your recipes
Hi Patricia! Thanks and it sounds like a great idea to me! I haven’t tried it myself so I can’t report on specific measurements.. If you try it, please let us know what happens!
This is delicious! I made it tonight and served with a lemon green basmati rice. A big hit at my house!
Very good! Glad it was family approved! And thank you for the rating!1
What would you typically cover the pan with in the oven? Aluminum foil?
Just made this Stella and I wanted to tell you it surpassed my expectations for a delicious meal by a long shot! Not only did it taste as good as it looked, but when I took a picture of it for my Instagram page it was more than photogenic. The abundance of garlic, artichokes, olives and red onions came together beautifully along with the (aged) balsamic vinegar and red wine vinegar (was out of apple cider vinegar). This flavor sensation is one dish which I’ll definitely be making again. Just loved it!
Hello! Yes it is a larger than life chicken dish for sure! We love it too! Thanks for taking the time to rate the recipe!!
Made this tonight and it was so good. Happy I found this website, I know I will be making more meals for sure
Hi Bethany! Glad you liked the chicken and welcome!
4 pounds of thighs seems like a lot for 6 servings. Did I do something wrong?
Hi AJ, yes, its definitely the right weight but keep in mind its for 4 pounds of bone in and skin on thighs.
Absolutely delicious!
Marinated for 3 hours and exceptionally flavorful.
Since one of our family members only eats breasts, and the others eat thighs, this is what we recommend:
Skinless, boneless, thighs: 425 – 15 mins covered and then 15 mins uncovered – perfect!
For the breasts, we did the same thing as above but it was slightly overdone.
We recommend for breasts, 20 mins at 425 covered the whole time.
If you’re unsure, take it out and measure with a meat thermometer, it should be above 160 degrees.
The tzatziki took this dish to the next level and I wouldn’t recommend eating it without it- I just buy a tub of Cedar’s pre-made cucumber, dill, and garlic and it was a wonderful accompaniment.
We made this with white, Basmati rice but I think it would have been better with a Pilaf.
Loved it! Thank you, Stella.
Hi Kristen! You are a rock star for including all of your feedback and recommendations on here! I’m sure many people will find them helpful!! Cheers and thank you for the rating!!
Hi Stella, preparing to make this today…I bought fresh artichokes last week and wanted to use them up but wondering if can they be used in this recipe without loosing flavor? thank you
Hi Trina, That should work well and enhance the flavor in my opinion. Hope it workd out!
I made this a couple of weeks ago and absolutely loved it and decided to make it again. The only thing I did differently than you was that I used aged balsamic instead of regular balsamic which made it more flavorful.
Made this today and loved it! So much flavor. Ate with naan bread and used your linked tzatziki sauce recipe. Yum!! Thanks!
PERFECT with tzatziki! So glad you enjoyed the dish!
OUTSTANDING… Tzatziki????? No !!!! Rice & Feta !!!!!
I agree with you!! feta feta and rice!!
An easy and super delicious recipe. I used 12 x chicken thighs to the same ratio of sauce and used a punnet of cherry tomatoes vs normal tomatoes, I substituted “stuffed” green olives (which was all I had) and I didn’t both chopping them in half. Everyone at the dinner party loved it. In Australia, we use Celcius therefore I cooked it at 210 in a fan-forced oven and used a “fan grill” setting for the last 5 minutes to brown the skin. I served it with your Greek Spinach Rice on the side and it was an amazing combination.
Favorite recipe that we’ve got on repeat! Amazing it’s so tender and juicy. I’ve made this several times for my family and friends. Everyone loves it!!!! Definitely tastes best with skin on bone in instead of boneless/skinless. I like to marinade with herbs/oil/balsamic/seasonings and onions first to save some space in my refrigerator. Then right before baking throwing in the tomatoes/ cheese etc bc it doesn’t seem to negatively affect it!
Hi Dev, Oh yes! You are all over this recipe! Well done! Thanks also, for taking the time to leave your feedback and rating!! Cheers!
I’ve prepared this meal at least six times, each time my husband and I love it more!
It’s so easy, and so… much flavor.
I’ve shared it and the response is equally great!
THANKYOU!
Hi Sherrin, glad you both love it so much! Thanks for taking the time to leave your feedback!!!
How do I watch the video of one pan roasted chicken salad? I see the recipe above but where is the video?
Hello Debbie, I just updated the post to include the video. Thank you for bringing that to my attention!
Can I reduce the amount of olive oil?
Thank you Stella. I loved the flavour but my finished dish did not look quite like yours. The marinade split while baking and looked curdled. Because I was going to be late home, I mixed the marinade in the morning so it was in the the fridge 6 hours before I used it. Could that length of time have caused the curdling ? Just wondering. I will try again soon because it was really tasty. Thank you ,Faye
Hi Faye, there should be no curdling in this recipe whatsoever. All ingredients listed would never curdle….
Delicious and easy to make! I didn’t have apple cider vinegar on hand so I omitted. Added some capers and used skinless boneless chicken and decreased the cooking time to about 40 minutes. Incredible flavor from the olives! Adding this recipe as one of my go tos.
There must be a way of lightening this up! 949 calories per serving is a lot – even if the ingredients are healthy!
Absolutely DELICIOUS, I’ll make this again & again!!
This was soooo good! I used frozen artichokes that marinated with the chicken overnight. Was hoping to post before & after pictures, not sure where
The chicken was delicious but the amount of olives could be cut by 3/4. And I love olives. I also added a potato cut up. Overall I might try again with a lot less olives.
The ‘juices’ in the pan are especially delicious. Serve as a ‘bowl dinner’! 🙂 with rice, feta, more fresh herbs. Just because I had them, I added a large red, yellow, orange bell pepper, in large chunks. 4 lbs. of chicken fed 8 people hungry eaters.
ITS ALLL ABOUT THOSE JUICES!!
Made this tonight with chicken breasts. I cut them in half vertically (like strips). Cooked at 450 covered for 15 mins reduced the heat to 425 for 10 minutes. I did another 5 minutes uncovered and probably didn’t need to. It was still very moist & fork tender. I had it with basmati rice & a little feta & tzatziki. It was very very good. Will def make it again. I think I used a little too much of the Apple cider vinegar so I’d tone that down next time. Sometimes I think more is better but it’s not always the case. That’s on me! Thanks for the recipe. I posted photos on FB & Insta with your website. I love your recipes that I’ve tried so far!
Hi Karen! You rock thanks so much for trying out the recipes and sharing with your community! I’m glad they were enjoyed !!
So very delicious. Making it tonight and throwing in some petite red potatoes for a 1 dish cleanup . Husband LOVES those kind of cleanups. I agree with the amount of calories being off. At least that’s what I’m telling myself!
Hi Jenn, I laughed out loud! Its a wholesome dish with lots of great ingredients – I’m so glad you enjoyed!