Lemon Chicken with Greek Salad
This has been one of my favourite dinners in the past six months, honestly, we probably have this Lemon Garlic Chicken with Greek Salad at least once every other week. I love that I can marinate the chicken all day and then just throw it on a sheet pan and pop it in the oven and while it cooks I make a quick Greek Salad and then dinner is done! It is really one of the most delicious and easiest dinners ever.
I think I love this dish in the winter because it tastes bright and fresh and it reminds me of fresh flavours and veggies from the summer. This simple marinade works well on chicken, fish, and even pork. In the summertime, I like marinating my chicken in this Lemon Oregano Garlic Marinade and then I grill the chicken for a fast, delicious protein.
This recipe is for chicken and Greek salad but I love adding roasted potatoes to add an extra source of carbohydrates. Simply quarter and parboil your potatoes in salted boiling water until they are barely fork-tender about 12-15 minutes. Then drain them and add them to the sheet pan with your chicken and drizzle with olive oil and salt and bake with the chicken for the full 30 minutes. Pita is also a wonderful pairing with this dish. I love serving this dinner with homemade or store-bought tzatziki and that goes beautifully with warm pita!
What you need for this recipe:
Olive oil: is the base of the marinade.
Lemons: I always add lemon juice and lemon zest to the marinade for all the lemony goodness.
Garlic: garlic makes everything better and pairs perfectly with this Greek-inspired dinner.
Dried oregano: oregano is the backbone herb of this dish.
Boneless, skinless chicken thighs or breasts: I love using chicken thighs for the extra iron in the dark meat but breasts work well here too.
Grape tomatoes: are perfect for the Greek Salad!
Cucumber: the juicy, crunch of cucumber is delicious in this Greek Salad.
Feta cheese: adds briney, salty, deliciousness to this Greek-inspired salad.
White wine vinegar: this is one of the few salad dressings that I love using white wine vinegar in but the strong acid compliments everything beautifully!
Olives: you can add sliced kalamata olives to th if that tickles your fancy, personally I don’t because they aren’t my favourite.
Sea salt and pepper: because seasoning is essential.
Lemon Chicken with Greek Salad
Author: ElizabethServings: 6
Ingredients
Lemon Chicken
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon dried oregano
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts or thighs
salt and pepper, to taste
Greek Salad
2 cups grape tomatoes, halved
1 cucumber, chopped into quarters then sliced
1/2 cup red onion, thinly sliced
1/2 cup feta cheese, crumbled
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon dried oregano
salt and pepper, to taste
Instructions:
1. In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, and dried oregano. Add the chicken and refrigerate for up to 8 hours. You can skip marinating the chicken if you're short on time and just cook it right away.
2. Preheat your oven to 375ºF. Place chicken on a baking sheet and bake for 20-30 minutes depending on the size of your chicken.
3. While your chicken is cooking make your salad. In a medium-sized bowl, whisk together 2 tablespoons of olive oil, white wine vinegar, and oregano. Add the chopped tomatoes, red onion and cucumber and toss to coat. Add the feta cheese and toss it together. Season with salt and pepper to taste.
4.Remove chicken from the oven and serve with Greek Salad, warm pita, and tzatziki. Enjoy!
Still hungry? Try these:
Lastly, if you make this Lemon Chicken with Greek Salad be sure to leave a comment on Instagram or share it on Pinterest! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
