How to Make Greek Lemon-Oregano Roasted Chicken & Vegetables
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Preheat oven to 425°F (220°C).
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In a large bowl, whisk olive oil, lemon juice, oregano, garlic, salt, and pepper. Add chicken and toss to coat. Let marinate 15 minutes.
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Arrange potatoes, zucchini, and onion in a large roasting pan. Top with chicken, skin-side up. Pour chicken broth into the pan.
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Roast for 35-40 minutes, basting once, until chicken is cooked through and veggies are golden.
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Serve hot, garnished with parsley.
Pro Tips for Perfect Greek Lemon-Oregano Roasted Chicken & Vegetables
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of bone-in, skinless chicken thighs, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Greek Lemon-Oregano Roasted Chicken & Vegetables?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Greek Lemon-Oregano Roasted Chicken & Vegetables?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for bone-in, skinless chicken thighs?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.