If you’ve been hunting for a dish that’s bursting with vibrant Mediterranean flavors and brings a hearty, wholesome dinner to your table with minimal fuss, look no further than this Oven Baked Greek Chicken with Veggies Recipe. Imagine juicy, perfectly seared chicken thighs nestled atop a colorful bed of sautéed peppers, mushrooms, garlic, and cherry tomatoes, all kissed by fragrant oregano and topped with briny Kalamata olives and creamy feta cheese. It’s a vibrant, wholesome dish that’s as stunning as it is delicious—bringing the sunny spirit of Greece right into your kitchen.
Ingredients You’ll Need
The magic of this Oven Baked Greek Chicken with Veggies Recipe lies in its straightforward ingredients that each add a special touch—from the tender chicken thighs that soak up every flavor, to the fresh veggies that bring crunch and sweetness, and the classic Greek seasonings that make this dish unmistakable. Here’s what you’ll need to gather:
- 4-5 boneless skinless chicken thighs: These juicy pieces are perfect for quick cooking and soaking up all the Mediterranean goodness.
- 1 teaspoon kosher salt: Essential for seasoning and bringing out natural flavors.
- 1/2 teaspoon black pepper: Adds a mild kick and depth to the chicken and veggies.
- 1 tablespoon olive oil: A Greek staple that enhances richness and helps sear the chicken beautifully.
- 1 small red onion (sliced): Adds sweetness and a pop of color.
- 1 green pepper (sliced): Provides crunch and subtle bitterness to balance the dish.
- 8 ounces sliced mushrooms: Earthy flavor that complements the meats and veggies perfectly.
- 3 cloves garlic (smashed and sliced thin): Garlic brings that signature punch of zest and warmth.
- 1 teaspoon kosher salt (for veggies): Ensures your vegetables are perfectly seasoned.
- 1 1/2 teaspoons dried oregano (plus extra): The herb that embodies the taste of Greece, lending perfume and earthiness.
- Black pepper to taste: Adjust this to your preferred spice level.
- 2 cups cherry tomatoes (halved): Adds juiciness and acidity that brighten the whole dish.
- 1/2 cup Kalamata olives (sliced): Salty and bold, they add a punchy contrast to the creamy feta.
- 1/2 cup feta cheese (crumbled): Creamy, tangy, and perfectly melty when it meets the hot ingredients.
- 2 tablespoons olive oil (for finishing): A final drizzle for smoothness and flavor boost.
- 2 tablespoons red wine vinegar: Gives a beautiful tang that cuts through the richness.
- Hot Israeli couscous (for serving): The ideal fluffy grain base to soak up all those wonderful juices.
How to Make Oven Baked Greek Chicken with Veggies Recipe
Step 1: Preheat and prep
Start by preheating your oven to 425 degrees F. This high heat is going to lock in that chicken juiciness and roast your veggies to perfection—crisp yet tender. It’s important to get the oven ready early so everything cooks evenly.
Step 2: Season and sear the chicken
Pat your chicken thighs dry with paper towels for a nice, crispy skin. Sprinkle both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat a large 12-inch cast iron skillet over medium-high heat and add 1 tablespoon olive oil. Once shimmering, arrange the chicken with space between each piece, searing them for about 2 minutes on one side until beautifully browned. Flip and sear for another 1-2 minutes. Remember, you’re not cooking through yet, just building flavor with a golden crust. Remove chicken and set aside.
Step 3: Sauté the veggies
If your skillet needs more oil, add a touch more. Keep the heat medium-high and toss in your sliced red onion, green pepper, mushrooms, and garlic. Season with 1 teaspoon kosher salt, 1 1/2 teaspoons dried oregano, and black pepper to taste. Let the veggies soften and mingle for about 3 minutes, stirring frequently so nothing sticks or burns. Once fragrant and colorful, remove from heat.
Step 4: Combine and roast
Fold in the halved cherry tomatoes to the sautéed veggies, then nestle the seared chicken pieces right on top. Pour any resting juices from the plate back into the skillet and sprinkle another 1 1/2 teaspoons oregano over the chicken and vegetables for a final herbal boost. Transfer the skillet to the oven and bake for 15 minutes, or until a meat thermometer reads 160 degrees in the thickest part of the chicken.
Step 5: Finish with olives, feta, and dressing
While the chicken bakes, gently prepare your Israeli couscous if you haven’t already. When the timer dings, take the skillet from the oven and scatter the sliced Kalamata olives and crumbled feta cheese over the top. Drizzle with 2 tablespoons olive oil and 2 tablespoons red wine vinegar for that irresistible glossy finish and tang. The heat will slightly melt the feta, blending creaminess with briny goodness perfectly.
Step 6: Serve and enjoy
This dish is deeply satisfying served steaming over fluffy couscous, but feel free to get creative with rice, roasted potatoes, or even cauliflower rice for a lighter option. The combination of tender chicken, roasted veggies, and bold toppings is unforgettable.
How to Serve Oven Baked Greek Chicken with Veggies Recipe
Garnishes
Fresh herbs like chopped parsley or a sprinkle of lemon zest brighten the dish nicely if you want to add a burst of freshness. A few extra Kalamata olives or a drizzle of extra virgin olive oil right before serving can elevate it instantly.
Side Dishes
This meal pairs beautifully with Israeli couscous as a traditional base, but for variety, try fluffy quinoa, couscous, or even a simple green salad tossed in lemon vinaigrette to contrast the warm, savory flavors of the chicken and veggies.
Creative Ways to Present
Consider serving this directly in the skillet to bring rustic charm to the table. Alternatively, plating the chicken atop a vibrant bed of couscous with colorful veggies artfully arranged around is Instagram-worthy and perfect for impressing company with little extra effort.
Make Ahead and Storage
Storing Leftovers
Store leftover Oven Baked Greek Chicken with Veggies Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for even tastier lunches or dinners.
Freezing
This dish freezes well if you want to make it ahead for busy nights. Cool completely, then transfer to a freezer-safe container. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet or microwave until warmed through. To keep the chicken moist, cover with foil when reheating in the oven at 350 degrees for 10-15 minutes.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can work, but thighs tend to stay juicier and more flavorful, especially with this recipe’s high-heat searing and baking method.
What if I don’t have Kalamata olives?
You can substitute other salty olives like Castelvetrano or Niçoise, or omit them entirely. The feta and oregano still pack plenty of flavor.
Is this recipe gluten-free?
The recipe itself is gluten-free if you serve it without Israeli couscous or swap it for a gluten-free grain like quinoa or rice.
Can I prepare this recipe for meal prep?
Yes! This dish is excellent for meal prep. Portion into containers with couscous and store in the fridge for up to 3 days for quick and wholesome lunches or dinners.
What wine pairs well with Oven Baked Greek Chicken with Veggies Recipe?
A crisp white like Assyrtiko or a light red like Pinot Noir complements the bright, herbal flavors and the tangy feta beautifully.
Final Thoughts
This Oven Baked Greek Chicken with Veggies Recipe is everything you want in a comforting yet vibrant meal. It’s flexible, flavorful, and packed with fresh veggies that make your dinner colorful and delicious every time. Give it a try—you might just discover a new favorite that brings a little sunshine and warmth into your kitchen whenever you need it.
Print
Oven Baked Greek Chicken with Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
- Diet: Halal
Description
This Oven Baked Greek Chicken with Veggies recipe offers a flavorful and healthy Mediterranean-inspired meal. Juicy seared chicken thighs are combined with sautéed onions, peppers, mushrooms, garlic, and cherry tomatoes, then baked to perfection. Finished with Kalamata olives, crumbled feta, olive oil, and red wine vinegar, it’s a vibrant, protein-packed dish that pairs beautifully with Israeli couscous or your favorite grain.
Ingredients
Chicken and Seasoning
- 4–5 boneless skinless chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Vegetables and Flavorings
- 1 small red onion, sliced
- 1 green pepper, sliced
- 8 ounces sliced mushrooms
- 3 cloves garlic, smashed and thinly sliced
- 1 teaspoon kosher salt
- 1 1/2 teaspoons dried oregano
- Black pepper, to taste
- 2 cups cherry tomatoes, halved
- 1 1/2 teaspoons dried oregano
Finishing Touches
- 1/2 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
For Serving
- Hot Israeli couscous (or rice, potatoes, cauliflower rice)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the chicken and veggies.
- Sear the Chicken: Heat a large 12-inch cast iron skillet over medium-high heat. Pat chicken thighs dry, then season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add 1 tablespoon olive oil to the hot pan. Once shimmering, add chicken thighs spaced apart, searing each side for 2-3 minutes until nicely browned. Remove chicken from skillet and set aside.
- Sauté Vegetables: If needed, add more oil to the skillet and keep heat at medium-high. Add sliced red onion, green pepper, mushrooms, and garlic. Season with 1 teaspoon kosher salt, 1 1/2 teaspoons dried oregano, and black pepper to taste. Sauté for about 3 minutes until vegetables soften slightly. Remove pan from heat.
- Add Tomatoes and Arrange Chicken: Stir in halved cherry tomatoes. Place the seared chicken thighs atop the vegetable mixture in the skillet along with any accumulated chicken juices. Sprinkle an additional 1 1/2 teaspoons dried oregano evenly over the dish.
- Bake: Transfer the skillet to the preheated oven and bake for approximately 15 minutes, or until a meat thermometer inserted into the chicken reads 160°F (71°C).
- Prepare Side (Optional): While baking, prepare Israeli couscous or your preferred side dish according to package instructions.
- Finish and Serve: Remove skillet from oven and top the chicken and vegetables with sliced Kalamata olives and crumbled feta cheese. Drizzle with 2 tablespoons olive oil and 2 tablespoons red wine vinegar. Serve hot over couscous, rice, potatoes, or cauliflower rice.
Notes
- Do not overcook the chicken during searing; just brown to develop flavor before baking.
- If you don’t have Kalamata olives, substitute with any briny black olives.
- Feta cheese adds a nice salty tang; omit or replace with a vegan cheese alternative to suit dietary needs.
- This dish pairs well with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
