Easy Greek Chicken Recipe

A tasty Greek Chicken Recipe with roasted onions, sweet potatoes, chicken breasts, cherry tomatoes, olives, and lemon all drizzled with a rosemary, lemon, and paprika marinade and topped with crumbled feta. All your favorite classic Greek flavors in one delicious dish.

Course main meal chicken

Cuisine Greek

Keyword best Greek chicken recipe, Greek chicken marinade, Greek marinated chicken

Prep Time 15

Cook Time 45

Servings servings

Calories 416kcal

Author Beth Pierce

Ingredients

¼ cup extra virgin olive oil
¼ cup lemon juice
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
4 cloves garlic minced
1 ½ teaspoons smoked paprika
1 large sweet potato cut in cubes
1 medium onion cut in wedges
4 boneless skinless chicken breasts
2 cups cherry or grape tomatoes
½ cup kalamata olives
½ cup green olives
1 lemon sliced
Kosher salt and fresh ground black pepper
¼ cup feta cheese

Instructions

Preheat oven to 400 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray.
Whisk the olive oil, lemon juice, rosemary, thyme, garlic, and 1 teaspoon paprika together. Then add the sweet potatoes and onions to the baking dish. Brush a little of the olive oil mixture over the vegetables using a basting brush. Bake the veggies for 25 minutes.
Sprinkle the chicken on both sides with 1/2 teaspoon paprika and add it to the baking dish with the sweet potatoes and onions. Add the grape tomatoes, Kalamata olives, green olives, and lemons slices.
Baste everything lightly with the olive oil mixture and bake for 20-30 minutes or until the chicken is done and the sweet potatoes are fork tender. Sprinkle with the feta cheese and serve.

Notes

Peel and cut the sweet potato in small cubes so they cook faster.
Chicken breasts are done when they reach an internal temperature of a 165 degrees. Instant read meat thermometers are relatively inexpensive and essential for not overcooking chicken.
Use boneless or bone in, skinless or skin on chicken breasts or thighs. However bone in chicken takes a little longer to cook and chicken thighs take longer than chicken breasts. Cook chicken thighs till an internal temperature reaches 175-180 degrees. A meat thermometer is an indispensable kitchen tool.
Fresh herbs are key to this delicious dish. Think rosemary, thyme, parsley, dill, or basil. Oregano is great too but should be used dry as fresh oregano is too bitter.
Don't skip the feta cheese. If you really don't like feta cheese try cotija or blue cheese.
Other veggies to consider substituting or adding are red onion, zucchini, green beans, asparagus, brussels sprouts, cauliflower, and broccoli.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power to keep from overcooking the chicken and veggies.

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