Elainie's Greek Roasted Chicken and Veggies
Ingredients
Chicken & Vegetables
- 4.25 lb chicken: 2 bone-in breasts, drumsticks and thighs
- 2.5-3 lb Yukon gold or baby potatoes, cut into 1-inch pieces
- 4-5 medium carrots, peeled and cut into 1-inch pieces
- 2 zucchini, thick half-moons
- 10-12 mini sweet peppers, halved
- 1 large red onion, wedges (optional)
Greek Marinade
- ½ cup extra virgin olive oil
- juice of 3 lemons + zest of 2
- 6 garlic cloves, minced
- 1 Tbsp dried oregano
- 1½ tsp dried thyme
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika (optional)
Finish
- 4-6 oz feta, fresh parsley or dill, Kalamata olives (optional), lemon wedges.
Instructions
- Heat oven to 425 degrees F. Use a large roasting or sheet pan. Keep the pan uncovered.
- Whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, salt, pepper, and paprika.
- Toss potatoes and carrots with one-third of the marinade. Spread in a single layers and roast 20 minutes.
- Coat chicken with remaining marinade. Add chicken to the pan and roast uncovered about 25 minutes. Place the larger breasts toward the outside of the pan.
- Toss zucchini and peppers with a little olive oil, salt, pepper, and oregano. Add them, plus onion if using, and roast another 15-20 minutes.
- Start checking chicken after about 40 minutes of chicken cooking time. Breasts should reach 165 degrees F, thighs and drumsticks are best at 175-185 degrees F. Large breasts may need 50-55 minutes total.
- Remove chicken and loosely tent with foil. Rest 10 minutes. Finish with feta, fresh herbs, Kalamata olives, and lemon wedges.
Notes
COOKING TIMELINE
- Potatoes + Carrots: 20 minutes
- Add chicken: +25 minutes
- Add zucchini + peppers + onion: +15-20 minutes
Tried this recipe?Let us know how it was!
A special thank you to Tanji’s friend Elainie for providing this recipe.
