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.
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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.
Notes
Nutrition
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There must be a way of lightening this up! 949 calories per serving is a lot – even if the ingredients are healthy!
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.
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….
Can I reduce the amount of olive oil?
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!
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!!!
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!
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.
OUTSTANDING… Tzatziki????? No !!!! Rice & Feta !!!!!
I agree with you!! feta feta and rice!!
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!
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.
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!
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!!
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.
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!
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!!