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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.
Course Main Course
Cuisine Mediterranean
Keyword gluten free Mediterranean chicken, Greek lemon herb chicken recipe, Mediterranean chicken recipe
Prep Time 15 minutes
Cook Time 28 minutes
Marinating Time 8 hours
Total Time 8 hours 43 minutes
Servings 4
Calories 398kcal

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