Savory, sweet, with a little spice, this roasted chicken recipe is simple enough for a family dinner, but has a little wow! factor that makes it great for entertaining too.
Greek Lemon Chicken with Feta, Honey and Spiced Chickpeas
The spiced chickpeas are so worth the extra step. Add a little drizzle of honey to balance the lemony garlic flavors.
Equipment
- 13 by 9-inch nonaluminum baking dish
Ingredients
- 6 bone-in chicken thighs, about 2-1/2 pounds
- 1/2 cup lemon juice, about 2 medium lemons
- 1/3 cup olive oil
- 2 tablespoons finely chopped garlic
- 2 tablespoons chopped fresh oregano or 2 teaspoons dry, plus additional whole sprigs, optional
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
- 2 large red or yellow bell peppers, cut into 1-1/2-inch pieces
- 2 medium zucchini, cut in half lengthwise, then into 3/4-inch thick slices (half moons)
- 1 small red onion, cut in half, then into ¼-inch slices (about 1 cup)
- ½ cup pitted Kalamata olives
- 1 tablespoon honey, plus additional for serving
- ½ cup cubed Feta cheese, about 3 ounces
Spiced Chickpeas
- 1 can garbanzo beans (chickpeas), (15.5 ounces) drained and rinsed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
- Pita or Naan bread for serving, if desired
Instructions
- Combine lemon juice, olive oil, garlic, oregano, coarse salt and pepper. Place chicken pieces in 13 by 9-inch nonmetal baking dish and pour lemon juice mixture to evenly coat chicken. Refrigerate for 15 to 30 minutes.
- Preheat oven to 375ºF. Add peppers, zucchini, onions, olives, and a few oregano sprigs (if using) to chicken, toss to coat all with lemon mixture. Drizzle 1 tablespoon honey over all and bake, uncovered, until chicken is cooked through and beginning to brown, 50 to 60 minutes*, brushing with cooking liquid half way through cooking.
- Meanwhile, make Spiced Chickpeas, if desired. Dry garbanzo beans on paper towel, to remove moisture. Combine spices in medium bowl, add garbanzo beans and toss to coat evenly. Heat olive oil in small skillet over medium-low heat and cook, stirring occasionally, until lightly toasted and fragrant, about 10 minutes. Reserve for serving over chicken.
- Serve chicken and vegetables with juices and sprinkle with Feta cheese, Spiced Chickpeas (if using), and a drizzle of additional honey. I also recommend serving with pita or naan bread to soak up the delicious cooking juices.
- 4 to 6 servings
Notes
* The easiest way to check for doneness is with an instant read thermometer. Chicken should reach an interior temperature of 165ºF. when thoroughly cooked.
Delicious!!! Everyone loved it!
This one is absolutely brilliant- part of the regular rotation at our house. Definitely “special” enough for company. My guests always request the recipe which gives me the opportunity to share the link to this wonderful website!
Aww! So glad you and your family like this recipe. We love it at our house too, and I have even made it for friends as a Mealtrain dinner. Of course, I’m so, so grateful for spreading the word about FeedMeGuideMe!