Greek Lemon Chicken with Roasted Potatoes

Name: Greek Lemon Chicken with Roasted Potatoes
Prep time: 20 min
Cook time: 45 min
Yield: 4 servings
Ingredients: 600g chicken breast; 300g red potato; 200g green beans; 3 tbsp lemon; 5 cloves garlic; 2 tbsp olive oil; 1.5 tsp dried oregano; 1 medium red onion; 1 cup cherry tomatoes; 0.25 cup kalamata olives; 40g feta cheese; 2 tbsp fresh parsley; 0.125 tsp table salt; 0.25 tsp black pepper

Juicy lemon-oregano chicken breast baked alongside crispy roasted potatoes,
cherry tomatoes, red onion, and kalamata olives. Finished with crumbled
feta for an authentic Greek one-pan dinner.

This recipe captures the sun-drenched flavors of the Greek islands — bright
lemon, fragrant oregano, briny olives, and tangy feta — in a single baking
dish. It's the kind of meal that feels special enough for company but
simple enough for a Tuesday night.

The magic is in the marinade. Chicken breasts soak up a mixture of lemon
juice, olive oil, garlic, and dried oregano, then roast alongside baby
potatoes that crisp beautifully in the oven. Cherry tomatoes burst into
sweet, jammy pockets, and red onion wedges caramelize at the edges. A
scattering of kalamata olives and crumbled feta added near the end brings
the whole dish into unmistakably Greek territory.

The Mediterranean diet consistently ranks among the healthiest eating
patterns in the world, and this dish shows why. Olive oil provides
heart-healthy fats, lean chicken delivers protein, and the abundance
of vegetables and herbs adds fiber, antioxidants, and flavor without
excess sodium or sugar.

✅ Why This Recipe Is Healthy

• High protein: 35g per serving from lean chicken breast
• Mediterranean diet: Olive oil, vegetables, and herbs for heart health
• Rich in vitamin C: Lemon, tomatoes, and bell peppers
• Balanced macros: Good ratio of protein, healthy fats, and complex carbs
• One pan: Easy preparation with minimal cleanup

📊 Why This Recipe Scored 86/100

With an overall health score of 86/100, this recipe is a solid, balanced option. Its strongest area is sodium balance (94/100), where 364mg of sodium stays comfortably within heart-healthy limits. The main thing holding the score back is blood sugar stability (86/100), because only 4g of fiber lets carbohydrates digest quickly.

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Greek Lemon Chicken with Roasted Potatoes

⏱️

Prep Time

20 min

🍳

Cook Time

45 min

🍽️

Servings

📊

Difficulty

medium

Ingredients

✓ 600g chicken breast
✓ 300g red potato
✓ 200g green beans
✓ 3 tbsp lemon
✓ 5 cloves garlic
✓ 2 tbsp olive oil
✓ 1.5 tsp dried oregano
✓ 1 medium red onion
✓ 1 cup cherry tomatoes
✓ 0.25 cup kalamata olives
✓ 40g feta cheese
✓ 2 tbsp fresh parsley
✓ 0.125 tsp table salt
✓ 0.25 tsp black pepper

Greek Lemon Chicken with Roasted Potatoes cooking in progress

Instructions

1
Make the marinade: whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a large bowl. Add the chicken breasts and toss to coat. Let marinate for at least 15 minutes (or up to 4 hours in the fridge).
2
Preheat the oven to 425°F (220°C). Cut the baby potatoes in half (or quarters if large). Cut the red onion into wedges.
3
Spread the potatoes and red onion on a large baking dish or sheet pan. Drizzle with a little of the marinade from the chicken. Roast for 15 minutes to give the potatoes a head start.
4
Remove the pan from the oven. Nestle the marinated chicken breasts among the potatoes. Scatter the cherry tomatoes around the pan. Return to the oven and bake for 25-30 minutes until the chicken reaches 165°F (74°C) internally and the potatoes are golden and crispy.
5
Remove from the oven and scatter the kalamata olives and crumbled feta over the top. Let rest for 5 minutes. Garnish with fresh parsley and an extra squeeze of lemon. Serve directly from the pan.