Go Back

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 30 minutes
Marinating Time 22 hours
Total Time 22 hours 45 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 the lemon zest, minced garlic, oregano, mint, smoked paprika, cumin, coriander, sumac, black pepper, and kosher salt. Stir to combine. Add the non-fat Greek yogurt, lemon juice, and extra virgin olive oil. Whisk vigorously until the marinade is smooth and creamy.
  • Marinate the Chicken and Vegetables: Pat the chicken breast pieces completely dry with paper towels. Add the chicken, red onion wedges, and bell pepper strips to the bowl with the marinade. Use a large spoon to ensure everything is thoroughly coated. Cover the bowl tightly and refrigerate for at least 8 hours, or up to 24 hours for the best flavor.
  • Preheat and Arrange: When ready to cook, preheat your oven to 400°F (205°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup. Arrange the marinated chicken and vegetables on the sheet in a single layer, making sure not to overcrowd the pan. Discard any excess marinade left in the bowl.
  • Roast to Perfection: Place the baking sheet in the preheated oven and roast for 25-30 minutes. The chicken is done when it is lightly browned at the edges and the internal temperature of the thickest piece registers 165°F (74°C) on an instant-read thermometer.
  • Rest and Serve: Remove the baking sheet from the oven and let the chicken rest on the pan for 5 minutes to allow the juices to redistribute. Transfer the chicken and roasted vegetables to a serving platter. Garnish generously with chopped fresh parsley and mint, and serve immediately with fresh lemon wedges on the side.

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