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A greek-syle chicken dish with 5 ingredients.

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My husband says I have little bit of a gift in the kitchen.

I can usually stare at a few ingredients and spices, and come up with a delicious recipe. It’s also how I’ve learned to cook over time.

We plan meals a lot around here, but when we’re running low on groceries and times get desperate, I get creative.

That’s where this dish came from!

I wanted to create an easy meal that took a few ingredients, and this one hit the mark so well that even I couldn’t believe it.

This greek-style pan roasted chicken is marinated in olive oil, lemon juice, smashed garlic cloves, oregano and salt.

The marinade is the key to this. Letting your chicken marinate is always going to result in a more flavorful dish.

Taking the time to let this soak makes a major difference.

Literally that’s it. You can top it with tzatziki (it adds a nice creaminess).

I served them over green beans because they lend a nice crunchy texture when blanched, and pair so well with the herbs and spices from the oregano.

A small portion of red potatoes also pairs well with this dish. Just be sure to watch your portions.

Get the recipe below, and make sure to save it for later as a pin.

If you give it a try, let me know if you like it!

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greek style chicken over head shot with green beans

Greek-style pan-roasted chicken


  • Author: Mila Clarke Buckley

Description

A 5 ingredient dinner that’s easy to make. Delicious whether you pan roast, or grill them. 


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Ingredients

For the marinade

  • 1 cup olive oil
  • 1 cup lemon juice
  • 1/4 cup oregano
  • 2 teaspoons salt
  • 2 lbs boneless, skinless chicken thighs. 

Optional: Tzatziki sauce 

  • 1/2 cup diced cucumbers 
  • 1 ½ cups plain Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon lemon juice
  • 1 medium clove garlic, pressed or minced
  • ½ teaspoon of sea salt

Instructions

For the Chicken:

  1. Add olive oil, lemon juice, oregano, salt garlic, and chicken to a bowl. Cover with plastic wrap and let marinate for 1 hour. 
  2. Heat a pan on medium-high heat with one tablespoon of olive oil
  3. Cook the chicken until it reaches an internal temperature of 165 degrees. 
  4. Let the chicken rest for 5 minutes. 
  5. Eat and enjoy! 

For the tzatziki:

  1. Make your tzatziki sauce by combining all of your Greek yogurt, one tablespoon extra-virgin olive oil, dill, lemon juice, and garlic. You can stir them with a spatula until fully incorporated. 
  2. Dice your cucumbers.
  3. Mix in your diced cucumbers and set aside in the fridge.

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10 Responses

  1. Mom’s neighbor gave mom a home grown chicken. We have to go shopping for dog and human food anyway. At a grocery store, I will pick up the ingredients for your chicken. The recipe sounds exactly like our kind of meal. All of us love chicken, beans, potatoes, and tzatziki. Mom and I are both diabetic and love good fresh food. Thank you for sharing the recipe!

  2. Don’t skip out on the tzatziki sauce! It sent this recipe over the top with flavor! This is going into the meal rotation for sure!

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Hi! I'm Mila.

I’m a millennial woman with diabetes who loves food, travel and my kitchen!

I’m here to help you live your best life possible diabetes by showing you how to create easy, simple, delicious meals. 

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