I will never say no to Greek food, especially when it’s keto-friendly. And this easy Greek Lemon Chicken embodies the best that Mediterranean cuisine has to offer. Fresh bright flavors, rich proteins, and low carb vegetables all baked together on a single sheet pan. It makes life easy… and ridiculously delicious!
You really can’t beat sheet pans for making easy keto dinner recipes. They simplify the process of cooking and they make for minimal clean up. I use this method for everything from keto chicken fajitas to my hugely popular keto sheet pan pancakes.
It’s an ideal way to make a flavorful Greek chicken recipe. You simply drizzle the zesty marinade over vegetables and chicken thighs, pop it in the oven, and dinner is done. And readers love it too!
Reader’s Thoughts
“Carolyn, I rarely ever leave a recipe rating/comment but I enjoyed this recipe too much not too! The flavors of the lemon sauce were spot on and not to mention how easy this recipe was too pull together and throw on a rimmed baking sheet. Will definitely be making again and looking forward to tomorrow’s leftovers.” — Lindy
Why we love this recipe
- So easy: Everything cooks together on one sheet pan for easy prep and cleanup. It’s ready in under an hour with very little effort.
- Great flavor: The bright, tangy lemon and savory Greek herbs pack in tons of flavor.
- Succulent chicken: Roasting chicken thighs in the oven always results in tender, juicy meat.
- Delectable vegetables: The cauliflower and zucchini soak up the marinade and the juices, becoming melt-in-your-mouth delicious.
- Meal prep: You can use this recipe to prep several meals in advance or to feed a larger group.
- High protein: With 34 grams of protein per serving, it’s great for low carb and high protein diets.
Ingredient Notes
- Bone-in chicken thighs: You can use boneless chicken thighs, but they will cook through a lot faster. See Tips for Success for more information.
- Vegetables: I chose cauliflower and zucchini because they stand up to roasting at high temperature. Other good options are broccoli and Brussels sprouts. Turnip would be good too.
- Olive oil: You can also use avocado oil.
- Lemon: Use fresh lemon zest and juice for the best flavor.
- Garlic: Fresh garlic offers so much more flavor than garlic powder.
- Seasonings: This recipe uses salt, pepper, dried parsley, basil, marjoram and ground nutmeg. Both the marjoram and nutmeg gives the marinade a classic Greek flavor so I highly recommend using them.
- Olives and feta: If you are not a fan of either of these, you can omit them.
- Tomatoes: I finish the dish with some chopped tomatoes for color.
Quick overview: How to make this recipe
- Whisk the marinade: Combine the marinade ingredients together.
- Drizzle the veggies: Don’t bother tossing the vegetables with the marinade in a separate bowl, as that just dirties more dishes. Drizzle the marinade over them right on the sheet pan and then toss them around a bit. Spread them back out to cover the pan evenly.
- Add the chicken: Place the chicken on top of the veggies and spread the remaining marinade over the skin. Season with additional salt and pepper.
- Bake at 400ºF: Roast for 30 to 35 minutes, until the chicken skin is golden brown and the cauliflower has light brown edges.
- Add the final touches: Add the olives, feta, and chopped tomatoes, if using, and return to the oven to warm through.
Tips for Success
If you choose to use boneless chicken, you will need to make some adjustments to the recipe. I recommend roasting the cauliflower by itself for 10 minutes first, so it’s tender enough when the chicken is done. Boneless thighs take only about 20 minutes.
I like to cook everything on a bare pan, not lined with parchment paper. I find that the meat and veggies get more delicious caramelization when they are against the hot pan.
When prepping the vegetables, try to make the cauliflower florets an even size, no bigger than 2 inches. This helps everything cook through more thoroughly and evenly.
The marinade for this Greek Lemon Chicken is so good, it can be used on fish and pork too. And I”ve even used it as a nice light vinaigrette for salad!
Frequently Asked Questions
This easy keto chicken recipe doesn’t require much to give it a bright, fresh flavor. Besides plenty of lemon, it takes garlic, parsley, basil, marjoram, and some nutmeg. This marinade gives the chicken a wonderful Mediterranean flavor. It’s also delicious on fish!
Store leftovers in an airtight container and refrigerate for up to 4 days. To reheat, simply warm in my microwave. The vegetables heat up much faster than the chicken so be mindful of that.
This keto breakfast cookie recipe has 7.4g of carbs and 2.3g of fiber per serving. If you count net carbs, that comes to 5.1g carbs per serving.
More Greek-inspired Keto Recipes
Greek Lemon Chicken Recipe
Ingredients
Greek Lemon Marinade
- 1/4 cup olive oil
- Zest of one lemon
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minced
- 1 1/2 tsp (1.5 tsp) salt
- 1 tsp pepper
- 1/2 tsp (0.5 tsp) dried parsley
- 1/2 tsp (0.5 tsp) dried basil
- 1/2 tsp (0.5 tsp) marjoram
- 1/8 tsp (0.13 tsp) nutmeg
Sheet Pan Chicken
- 4 cups cauliflower florets, cut into 1 to 2 inch pieces
- 1 medium zucchini, sliced 1/4 inch thick
- 6 medium chicken thighs, bone in, skin on
- Salt and pepper
- 1/4 cup small olives
- 1/4 cup crumbled feta
- 1/4 cup chopped tomato
Instructions
Greek Lemon Marinade
- In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, salt, pepper, parsley, basil, marjoram, and nutmeg.
Sheet Pan Chicken
- Preheat the oven to 400ºF. Spread the cauliflower and zucchini out on a large rimmed sheet pan. Drizzle with half of the marinade and toss to combined.
- Place the chicken on top of the vegetable, evenly space apart. Sprinkle with salt and pepper.
- Spoon the remaining marinade over the chicken and spread over each thigh to coat. Bake 30 to 35 minutes, until the skin of the chicken is golden brown.
- Sprinkle the olives, feta, and chopped tomato over the pan and bake another 5 minutes.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
I made this today, and I wish I could give it 10 stars! So easy – and so much flavor! I am going to be making this regularly – and making the marinade to use on EVERYTHING!
Glad to hear it!
Excellent easy dish to make, this is my second try
Glad you are enjoying it!
Came out soooo good! The fam was obsessed! Definitely will be making again 🙂
Super delicious & so easy! Confession, though… we LOVE olives, so I used closer to a half cup of olives… ok, maybe closer to a cup… lol! LOVE the seasoning on the chicken and LOVE the combination of the veggies, olives & feta! This is all so easy and I totally have to make this more!
This turned out absolutely incredible! It’s now a favorite and going on the meal rotation!
Made this last night and it was so tasty. I doubled everything and put it on 2 sheet pans to make extra leftovers. I did have to swap dried parsley for dried chives because I was out, and left out the tomatoes because they’re not in season here. Will happily put into my meal rotation.
This is sensational, and uses ingredients I usually have on hand. So easy and so very tasty – it’s a hit and will certainly go into high rotation!
So happy to hear it!
Really really delicious
Sorry easy and delicious! Made this for dinner tonight. Hubs liked it too!
Carolyn, I rarely ever leave a recipe rating/comment but I enjoyed this recipe too much not too! The flavors of the lemon sauce were spot on and not to mention how easy this recipe was too pull together and throw on a rimmed baking sheet. Will definitely be making again and looking forward to tomorrow’s leftovers.
Lindy
I’m going to try this delicious sounding recipe tonight. Sorry to find that there was no sliding scale provided for smaller size. Those do make it so much easier for 2. Love your recipes!
Yes there is. All you have to do is hover over the number of servings and it comes right up.
Soooo tasty!!! Most sheet pan dinners sound good but don’t deliver!!! This one was an amazing flavor explosion!!
Delicious! Teen and husband approved! A touch of tang from the lemon; feta and kalamata olives were a great addition of flavors too. If you don’t have feta or olives on hand, it’s okay, the dish will still be wonderful, but if you do…I highly recommend adding them. Had to make a small adjustment, since I didn’t have marjoram, just used a bit of thyme instead. I only used 4 thighs (as new recipes, I don’t make extra for leftovers), and only had cauliflower on hand, otherwise, followed recipe. A great benefit, too, is the ‘one pan cleanup’! Will definitely be making this again!
Great to hear!
Awesome recipe! But, you mention in the text to “Use the sliding scale on my recipe card” to determine how many servings you want, and it will adjust all of the ingredients for you. I’ve looked and looked and wonder how to find that sliding scale, and how to use it. Please reply.
Hover right over the number of servings… it comes right up.
Would this work with drumsticks? Maybe shorten cooking time?
Yes, drumsticks would work. Just adjust time to about 25 min or so. You will want to cook the veggies in the oven about 10 min before placing the drumsticks on top, to ensure they are cooked thoroughly. Enjoy cooking!
That looks amazing! I adore Greek food. I might try radishes (halved, maybe?) instead of the cauli, which might make it reminiscent of Greek re-skinned potato dishes I’ve had. (There are times when cauli and my gut have disagreements, lol.)
Thanks for the recipe! Off to dig in the freezer for the chicken thighs…
I will try this.