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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I Made this Greek Chicken Dish. I must say it was a hit my husband and I enjoyed it with buttered Orzo Pasta. So Delicious!
Thank you so much for this recipe 😋
Absolutely delicious. Made with skinless breasts cut in half. So good, we all fought over the pan juices!
Hi Laura, that’s the best comment! LOVE those pan juices!
I absolutely love this idea! I still love the actual salads, but this is wonderful!
THank you Mimi! HOpe you try it!
Easy to make & Absolutely DELICIOUS!!
This looks fantastic but it’s closer to 10 servings as written — maybe 12. That may explain the high calorie count.
This is my second time making this dish and it’s super easy. I like the explosion of favor. This will definitely stay in my meal rotation.
Hi Kietta, glad you liked it!
The olives and artichoke make the whole thing! My husband really loves it.
Love, love this! Super easy, super flavorful. One of the best recipes I’ve had lately.
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!
great recipe. delicio! however prep time for me was 45 minutes to chop everything! I must be slow but i cant imag8ne washing, druing, making marinade and chopping / slicing garlic, tomatoes and onion in 15 minutes
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 !!
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!!
450 oven is too hot, almost burnt everything!
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.
This was soooo good! I used frozen artichokes that marinated with the chicken overnight. Was hoping to post before & after pictures, not sure where
Absolutely DELICIOUS, I’ll make this again & again!!