Roasted Greek-Style Chicken and Vegetables

Total Time
35 min
15 min
20 min
Chicken breasts, artichoke hearts, tomatoes, and zucchini are seasoned with fresh lemon, oregano, garlic, and olive oil and then roasted all at once.


cooking spray

2 spray(s)

olive oil

5 tsp, extra virgin, divided

garlic clove(s)

3 medium clove(s), chopped

dried oregano

1½ tsp

fresh lemon juice

1 Tbsp

lemon zest

2 tsp, divided

table salt

½ tsp, or to taste

black pepper

¼ tsp, freshly ground, or to taste

uncooked zucchini

1 large, sliced 1/4-inch thick

grape tomatoes

2 cup(s), halved

canned artichoke hearts without oil

14 oz, drained well and halved

uncooked boneless skinless chicken breast(s)

1 pound(s)


  1. Preheat oven to 450ºF. Coat a large nonstick baking pan with cooking spray.
  2. 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.
  3. 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.
  4. Serving size: 3 oz chicken and 1 c vegetables


Turkey cutlets can be used instead of chicken breasts - just add them to the pan about 5 minutes into the cooking time because they cook more quickly than the vegetable mixture.

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