I think we can all agree: chicken breast is a fantastic, high-protein staple. But let’s be honest, it can also be incredibly boring and, worst of all, dry. For the longest time, I felt like I was in a battle with chicken breast, and I was losing.
This recipe is my truce. It’s the secret weapon I discovered after a lot of research and testing. The magic isn’t in a complicated cooking method; it’s in a vibrant, tangy Greek yogurt marinade.
This lemon-herb yogurt marinade, packed with garlic, mint, and oregano, completely transforms the chicken. It tenderizes the meat perfectly, keeping it juicy during roasting, and creates this amazing, delicious crust. We just roast it all on one pan with sweet red onions and peppers. It’s a complete, nourishing meal with almost no cleanup.
A Smarter Way to a Flavorful, Balanced Meal
This recipe has become a staple in my house because it proves that a nourishing, satisfying dinner doesn’t have to be complicated. The Greek yogurt marinade is the key; it’s a technique I researched and fell in love with.
It does two crucial things: it tenderizes the chicken perfectly (goodbye, dry chicken!) and it creates an amazing crust when it roasts. You get this incredible flavor from the lemon, garlic, and herbs in every single bite.
It’s a complete, balanced meal on one pan. You get high-quality protein from the chicken, plenty of fiber from the red onions and bell peppers, and rich, healthy fats from the olive oil. It’s a vibrant, energizing dish that leaves you feeling satisfied, not weighed down.
If you want to add a little something extra, we love starting with a simple, refreshing appetizer like this creamy 10-Minute Feta Dip. It sets the perfect tone for the meal.
The (Simple) Roasting Process
The best part about this recipe is the “hands-off” time. The real work happens in the fridge.
- Mix the Marinade: First, you’ll whisk together the Greek yogurt, lemon (both zest and juice!), olive oil, garlic, and all those wonderful herbs and spices like oregano, mint, and sumac.
- Marinate Everything: Add your chicken pieces, red onion wedges, and bell pepper strips right into that bowl. Get everything nicely coated, cover it, and let it refrigerate for at least 8 hours. This is non-negotiable for the most tender results!
- Roast on One Pan: When you’re ready to eat, just spread everything on a parchment-lined baking sheet. Roast at 400°F (205°C) for about 25-30 minutes. That’s it.
A Few Tips from My Kitchen
- Don’t Crowd the Pan: This is my number one tip for getting that perfect browning! If the chicken and vegetables are packed too tightly, they’ll steam instead of roast. Use two baking sheets if you need to.
- The Marinade is Key: Don’t try to shorten the 8-hour marinating time. This is where all the magic happens for tenderness and flavor. It’s the perfect “prep ahead” meal.
- Serving Ideas: This is a fantastic meal all on its own, but it’s also wonderful served over a small bed of quinoa. For a refreshing crunch, we almost always pair it with a simple Cucumber Tahini Salad.
- Love This Vibe? If you enjoy easy, high-protein Mediterranean dinners, you should also try my Golden Pan-Seared Cod on another night this week!
Common Questions About This Recipe
Can I use chicken thighs?
Absolutely! Boneless, skinless chicken thighs would be delicious. They may need an extra 5-10 minutes of roasting time, so just use a meat thermometer to ensure they reach 165°F (74°C).
What other vegetables can I add?
This recipe is very flexible. Zucchini chunks, cherry tomatoes (added in the last 10 minutes), or artichoke hearts would all be fantastic additions.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. I prefer to reheat it gently in a skillet with a splash of water or broth to keep the chicken from drying out.
Mediterranean Lemon-Herb Roasted Chicken and Vegetables
Ingredients
For the Lemon-Herb Yogurt Marinade
- 1 cup 227g plain non-fat Greek yogurt
- 2 medium lemons one zested and both juiced (about 1/3 cup juice)
- 2 tablespoons extra virgin olive oil
- 8 cloves garlic finely minced or grated
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried mint
- 1 teaspoon smoked paprika
- ¾ teaspoon ground cumin
- ¾ teaspoon ground coriander
- 1 teaspoon sumac
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
For the Chicken and Vegetables
- 2 lbs 907g boneless, skinless chicken breasts, cut into large, even-sized pieces (approx. 2-3 inches)
- 1 large red onion cut into 8 wedges
- 1 large red bell pepper stemmed, seeded, and cut into thick strips
- Fresh parsley and mint chopped, for garnish
- Lemon wedges for serving
Instructions
- Prepare the Marinade: In a large mixing bowl, combine lemon zest, garlic, oregano, mint, smoked paprika, cumin, coriander, sumac, black pepper, and kosher salt. Add the Greek yogurt, lemon juice, and olive oil; whisk until smooth and creamy.
- Marinate the Chicken and Vegetables: Pat chicken dry. Add chicken, red onion wedges, and bell pepper strips to the bowl; coat thoroughly. Cover and refrigerate 8–24 hours.
- Preheat and Arrange: Preheat oven to 400°F (205°C). Line a large rimmed baking sheet with parchment. Arrange chicken and vegetables in a single layer; use two sheets if crowded. Discard any excess marinade left in the bowl.
- Roast to Perfection: Roast 25–30 minutes, tossing and rotating the pan halfway through. Chicken is done when edges are lightly browned and the thickest piece registers 165°F (74°C).
- Rest and Serve: Rest on the pan 5 minutes. Transfer to a platter, garnish with chopped parsley and mint, and serve with lemon wedges.
Notes
Nutrition Information
(per serving)- Calories: 398 kcal
- Protein: 59 g
- Fat: 10 g
- Saturated Fat: 1.9 g
- Carbohydrates: 17 g
- Dietary Fiber: 3.2 g
- Total Sugars: 7 g
- Added Sugars: 0 g
- Sodium: 413 mg
I hope this one-pan meal makes your week a little easier and a lot more delicious. It’s a wonderful, nourishing dish that my whole family enjoys, and I know yours will too. Enjoy!
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
