The Greek chicken is a very original recipe for preparing the classic roasted chicken, which in this case is enriched with spring/summer vegetables and feta, a typical cheese from this country. Completing everything is a fragrant marinade made with lemon juice. A complete and simple dish to prepare where only the baking tray gets dirty!
If you love chicken, also try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Greek
- Seasonality: Spring, Summer
- Energy 591.43 (Kcal)
- Carbohydrates 8.84 (g) of which sugars 4.90 (g)
- Proteins 51.08 (g)
- Fat 40.15 (g) of which saturated 12.10 (g)of which unsaturated 18.19 (g)
- Fibers 2.55 (g)
- Sodium 606.74 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs chicken (thighs)
- 1 zucchini
- 1 bell pepper
- Half red onion
- 3.5 oz cherry tomatoes
- 1.75 oz feta
- chopped parsley
- 3.5 tbsps extra virgin olive oil
- 3.4 fl oz lemon juice
- 1 clove garlic
- 2 tsps dried oregano
- 1 tsp mustard
- 1 tsp salt
- Half tsp black pepper
Tools
- 1 Jar
- Cutting Board
- Knife
- Grater
- Baking Mat
Greek Chicken Recipe
Disclaimer: the “Tools” section contains affiliate links
Don’t miss the collection CHICKEN MAIN COURSES FOR EVERY TASTE
Don’t miss the collection RECIPES WITH PEPPERS
Start the preparation of Greek chicken by making the marinade: put all the required ingredients in a jar, close it well, and shake vigorously for a few seconds; the oily and watery parts will blend perfectly.
Clean the chicken from any feathers with tweezers or a kitchen torch if you have one. I decided to use only the thighs for this recipe, but you are free to use any part of the chicken.
Pour about two-thirds of the marinade over the chicken and let it marinate for about 30 minutes in the refrigerator.
Quarter the cherry tomatoes, thinly slice the red onion. Continue by cutting the zucchini into pieces and the bell pepper into strips. Put everything on the oven baking tray and mix well.
Season with the remaining third of the marinade.
Add the chicken thighs to the vegetables and bake in static mode for 30 minutes.
Take the chicken and vegetables out of the oven, add the feta previously crumbled by hand, and bake for another 15 minutes.
Finish the recipe with fresh chopped parsley.
Serve the Greek chicken immediately.
Greek Chicken
I didn’t add them because I don’t eat them, but you can enrich the recipe with green olives or better yet, Kalamata olives.
Also try the GLAZED CHICKEN WITH MUSTARD AND HONEY
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Enjoy your meal!
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