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Greek-style roast chicken pieces

Dietitian Rachel Scoular
Greek chicken dish with yoghurt and rocket

This is a healthier take on the classic Sunday roast chook

Greek chicken dish with yoghurt and rocket

This one-pan roast is packed with flavour and is so simple to prepare – it’ll be in the oven cooking away before you know it. The bold, punchy herbs tie everything together and make a moreish Greek style roast chicken that’s a healthier take on the classic Sunday roast chook.

There are plenty of colourful veggies in this dish, which give you a boost of dietary fibre and keep this recipe really wholesome and well-balanced. Using skin-on chicken pieces helps ensure the finished product is succulent and tender; however, if you are watching your fat intake, you can choose to remove the skin before eating. Alternatively, you can substitute the Maryland pieces for lower-in-fat chicken thighs.

Serves: 4
Prep time: 15 mins
Cook time: 40 mins

Related: Hearty Italian chicken with couscous

Credit: nib health insurance

Ingredients

  • 2 tbsp extra virgin olive oil

  • 4 garlic cloves, crushed

  • 2 tsp dried oregano

  • 1 lemon, juiced

  • 1 red capsicum, cut into large pieces

  • 1 yellow capsicum, cut into large pieces

  • 2 red onions, quartered

  • 2 zucchinis, sliced

  • 1 eggplant, roughly chopped

  • 1 sweet potato, cut into 2cm disks

  • 4 chicken Maryland pieces OR 6 chicken thighs

  • ½ cup feta, crumbled

  • ½ cup fresh parsley, roughly chopped

  • Tzatziki and rocket leaves, to serve

Method

  1. 1

    Preheat oven to 190°C (170°C fan-forced) and oil a large baking tray with 1 teaspoon of oil.

  2. 2

    In a small bowl, combine the remaining oil, garlic, oregano and lemon juice. Stir well and set aside.

  3. 3

    Place red capsicum, yellow capsicum, red onion, zucchini, eggplant and sweet potato in pan. Place chicken pieces on top and then drizzle over the lemon juice sauce. Cover the pan with aluminium foil and bake for 30 minutes.

  4. 4

    Remove pan from the oven and transfer the chicken pieces to a small plate, cover and set aside.

  5. 5

    Place the crumbled feta and parsley evenly over the top of the vegetables and return to oven to cook for a further 10 minutes, uncovered.

  6. 6

    Remove pan from oven and return chicken pieces to the tray. Serve roast chicken pieces with a side of tzatziki and rocket.

Allergy information: Gluten-free, nut-free.

Leftover guidelines: Leftovers can be stored in an airtight container in the fridge for up to two days afterwards. This dish is not recommended to be frozen. For more leftover storage tips and advice, check out our article, How long can I store leftovers in the fridge?

Looking for more delicious, healthy recipes? We’ve partnered with nutritionists and dietitians to create an exclusive range of meal ideas. Check out our dedicated recipe page for more.

Nutritional InfoServe
Energy2565 kilojoules or 615 calories
Fat Total27.9g
Protein52.5g
Saturated Fat7.0g
Carbohydrates Total32.1g
Sodium345mg
Sugars11.3g

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A portrait of Rachel Scoular in her kitchen

Dietitian Rachel Scoular

Rachel Scoular is a leading Australian APD Dietitian and Nutritionist with a wealth of experience in the food industry and media. Rachel is passionate about helping people look and feel their best and she is motivated to always equip and empower individuals with quality nutrition advice. Find out more at www.rachelscoular.com