Recipe for Greek Chicken
This Greek chicken is a gloriously flavorful, deeply satisfying symphony of Greek flavors you will have to taste to believe. It’s bursting with lemon, garlic and oregano plus optional sun-dried tomatoes, Kalamata olives, roasted red bell peppers and artichokes all cooked together in one dish (AKA only one dish to clean)! The recipe comes together very quickly and is excellent when you’re short on time or for make ahead dinners - simply assemble and bake when ready! This Greek chicken can be served with a side of Greek Lemon Rice and a dollop of Greek yogurt or refreshing tzatziki or it can made into salads, grain bowls, sandwiches, pasta, wraps, etc. –instructions included for each! Moral of the story – you will love having this vibrant, succulent Greek chicken recipe up your sleeve and in your mouth!
Ingredients
Instructions
BAKED GREEK CHICKEN
Wet Rub: Whisk all of the Wet Rub ingredients together in a large bowl. Add the chicken and stir until evenly coated. Let rest while you prep the rest of the ingredients or cover and marinate in the refrigerator for up to 8 hours. If you refrigerate the chicken (more flavor!), let it sit at room temperature for 30 minutes before baking.
Lighty grease a 9x13-inch baking dish. Add the sun-dried tomatoes, bell peppers, artichokes and olives, and stir to combine. Line the chicken on top without overlapping.
Tightly cover the pan with foil and bake at 400 degrees for 35-45 minutes or until chicken is cooked through (an instant read thermometer should register 165 degrees). Cooking time may be more or less depending on thickness of chicken.
Garnish chicken with feta and fresh parsley if desired. Serve with rice, cauliflower rice, mashed potatoes, etc. along with a big dollop of Greek yogurt or tzatziki. Season with salt and pepper to taste. See the post for lots of ways to serve this recipe!
Crockpot Greek chicken
Add the chicken to a lightly greased 6-quart slow cooker (or larger).
Whisk all of the Wet Rub ingredients together in a small bowl. Drizzled it over the chicken, then turn the chicken until it’s evenly coated; line chicken in a single layer. Add the sun-dried tomatoes, bell peppers, artichokes and olives, around the chicken.
Cover and cook on HIGH for 1 ½ to 2 hours or 3 to 4 hours on LOW or until chicken is cooked through (an instant read thermometer should register 165 degrees). Cooking time may be more or less depending on thickness of chicken.
Garnish chicken with feta and fresh parsley if desired. Serve with rice, cauliflower rice, mashed potatoes, etc. along with a big dollop of Greek yogurt or tzatziki. Season with salt and pepper to taste. See the post for lots of ways to serve this recipe!
