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J Recipe Corner: Roasted Greek-Style Chicken & Veggies

J Recipe Corner: Roasted Greek-Style Chicken & Veggies

Great for family dinners and great for company.

Bev Nadler, Director of the J’s Life Lessons program, shares this healthy, easy one pan meal.

Roasted Greek-Style Chicken and Vegetables

  • 3 chopped garlic cloves
  • 1½ tsp. oregano
  • 1 TBSP fresh lemon juice 
  • 2 TBSP olive oil
  • 2 tsp lemon zest
  • ½ tsp salt, or to taste
  • ¼ tsp black pepper
  • 2 small or 1 large zucchini, cut in small slices or chunks
  • 2 cups grape tomatoes
  • 1 jar of marinated artichoke hearts with oil
  • 1 lb. uncooked chicken skinless chicken breasts (I cut breasts into tenders or leave them whole and slice when cooked)

(For extra flavor, add kalamata olives and capers and add more lemon juice and lemon zest)

Preheat oven to 425. Spray baking pan with cooking oil. Combine garlic, oregano, vegetables, lemon juice, lemon zest, salt and pepper and artichokes with chicken until well coated. Cook for 30 minutes until chicken and vegetables are well cooked. Serve over rice, couscous or noodles. Serves 4.

How was it? Share your experience with Bev Nadler.