Roasted Greek-Style Chicken and Vegetables
- Total Time
Chicken breasts, artichoke hearts, tomatoes, and zucchini are seasoned with fresh lemon, oregano, garlic, and olive oil and then roasted all at once.
cooking spray2 spray(s)
olive oil5 tsp, extra virgin, divided
garlic clove(s)3 medium clove(s), chopped
dried oregano1 ½ tsp
fresh lemon juice1 Tbsp
lemon zest2 tsp, divided
table salt½ tsp, or to taste
black pepper¼ tsp, freshly ground, or to taste
uncooked zucchini1 large, sliced 1/4-inch thick
grape tomatoes2 cup(s), halved
canned artichoke hearts without oil14 oz, drained well and halved
uncooked boneless skinless chicken breast(s)1 pound(s)
- Preheat oven to 450ºF. Coat a large nonstick baking pan with cooking spray.
- In a large bowl, combine 4 tsp oil, garlic, oregano, lemon juice, 1 tsp zest, salt, and pepper; add vegetables and toss to coat. Lift vegetables out of bowl with a slotted spoon, leaving some oil mixture in bowl. Place vegetables in an even layer on one side of prepared pan, leaving room for chicken. Add chicken to bowl and turn to coat; place on empty side of pan.
- Roast until vegetables are tender and chicken is cooked through, stirring vegetables once, 15-20 minutes. Drizzle vegetables with remaining 1 tsp each oil and zest; toss to coat. Drizzle chicken with any pan juices.
- Serving size: 3 oz chicken and 1 c vegetables