Greek Lemon Chicken Recipe
This Greek Lemon Chicken recipe is a vibrant, one-pan meal that brings bold Mediterranean flavors to your table. Tender chicken thighs and low carb veggies bake together in a zesty lemon-herb marinade. It's perfect for busy weeknights when you want something healthy, hearty, and full of flavor.
Servings 6 servings
Calories 411kcal
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 salt
- 1 tsp pepper
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp marjoram
- 1/8 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
Serving: 1thigh plus veggies | Calories: 411kcal | Carbohydrates: 7.4g | Protein: 33.5g | Fat: 28.8g | Fiber: 2.3g