Mediterranean Lemon-Herb Roasted Chicken and Vegetables
Unlock the secret to incredibly tender, flavor-packed chicken breast. A vibrant, tangy marinade of Greek yogurt, lemon, garlic, and herbs not only tenderizes the chicken to perfection but also creates a delicious crust as it roasts alongside sweet red onions and bell peppers for a complete, one-pan meal.
- Total Time8 hours 43 minutes
- Yield4 servings 1x
Ingredients
Scale
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 Facts per Serving: Calories: 398 kcal | Total Fat: 10 g (Saturated Fat: 1.9 g) | Total Carbs: 17 g (Fiber: 3.2 g, Sugars: 7 g, Added Sugars: 0 g) | Protein: 59 g | Sodium: 413 mg
These values are approximate and may vary based on ingredients and preparation.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 398