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Greek Chicken with Roasted Vegetables & Lemon Feta Vinaigrette

Greek Chicken with Roasted Vegetables & Lemon Feta Vinaigrette

Crispy chicken served with tender roasted vegetables and topped with a tangy lemon and feta vinaigrette. An easy and tasty meal that is sure to please the whole family.

I found this recipe on EatingWell and couldn’t wait to make it with the Greek wedge salad I was making for dinner. The recipe intrigued me because you coat the chicken in mayonnaise & garlic before dredging it in panko crumbs and parmesan so I decided to give it a try. I did change the cooking method of the chicken because I felt that if I cooked the whole meal on one sheet pan then the chicken wouldn’t get as crispy as I would prefer due to the liquid from the roasting vegetables. I pan-fried the chicken breasts in a skillet until nice and crispy and they turned out perfectly. To serve, I placed the chicken on the sheet pan with the roasted veggies then drizzled the lemon & feta vinaigrette on top of everything. The chicken was moist & tender inside and had such a nice crisp coating outside and veggies were tender and extra tasty with the vinaigrette. We all thought this meal was delicious.

Greek Chicken with Roasted Vegetables & Lemon Feta Vinaigrette

 

How to Make a Lemon & Feta Vinaigrette

Combine together in a small jar the lemon zest, lemon juice, olive oil, feta cheese, and freshly cracked black pepper, to taste. Set aside to allow flavors to mingle.

How to Make Greek Chicken with Roasted Vegetables

Preheat the oven to 400 degrees.

Toss the veggies with 1 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste. Place the mushrooms and onions on the baking sheet then place the baking sheet into the oven and roast them for 10 minutes. Add the tomatoes and asparagus as well as the slivered garlic; toss the veggies and spread them out. Roast for another 7-10 minutes, or until the tomatoes are ready to burst and the vegetables are tender.

While the vegetables are roasting, make a breading assembly line with two separate dishes. Pour the mayonnaise into a dish with two cloves of minced garlic then stir to combine.  Next, combine the panko crumbs and parmesan cheese in a bowl with dill and oregano then season with sea salt and freshly cracked pepper, to taste; mix well.

Prepare the chicken by cutting the thin portion of the bottom couple inches of the chicken breast off. Cut each remaining portion of the chicken breast in half lengthwise.

Greek Chicken with Roasted Vegetables & Lemon Feta Vinaigrette

Heat the oil and butter in the large nonstick skillet over medium-high heat.

Dredge the chicken by dipping each piece of chicken completely into the mayonnaise mixture then dredge them in the panko mixture making sure they are evenly coated.

Place into the hot skillet and cook the chicken for 6-7 minutes, or until golden brown. Carefully flip the chicken over and cook for another 5-6 minutes, or until golden brown and cooked through.

Place the crispy chicken on the sheet tray with the roasted vegetables. Drizzle the top of everything with the well-whisked lemon and feta vinaigrette then top with sprigs of fresh dill. Serve immediately and enjoy.

 

Greek Chicken with Roasted Vegetables & Lemon Feta Vinaigrette

Greek Chicken with Roasted Vegetables & Lemon Feta Vinaigrette

Greek Chicken with Roasted Vegetables & Lemon Vinaigrette

Prep Time: 30 minutes
Cook Time: 25 minutes
Course: Main
Cuisine: Greek
Servings: 4
Author: Adapted by Pam - For the Love of Cooking / Original from EatingWell

Equipment

  • Small Jar
  • Baking Sheet
  • Large Nonstick Skillet

Ingredients

Lemon and Feta Vinaigrette:

  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp feta cheese
  • ½ tsp honey
  • Freshly cracked black pepper, to taste

Roasted Vegetables:

  • 1 tbsp olive oil
  • cups mushrooms, quartered
  • ¼ yellow onion, chopped
  • cups large grape tomatoes
  • 10 asparagus spears, woody ends removed, cut into thirds
  • 3 cloves of garlic, slivered
  • Sea salt and freshly cracked pepper, to taste

Greek Chicken:

  • 2 chicken breasts, boneless & skinless
  • ¼ cup mayonnaise
  • 2 cloves of garlic, minced
  • ¾ cup panko crumbs
  • 3 tbsp parmesan cheese, freshly grated
  • ¼ tsp dried dill
  • ¼ tsp dried oregano
  • Sea salt and freshly cracked pepper, to taste
  • 2 tbsp olive oil
  • 1 tbsp butter
  • Fresh dill sprigs, for serving

Instructions

  • Make the vinaigrette by combining together in a small jar the lemon zest, lemon juice, olive oil, feta cheese, honey, and freshly cracked black pepper, to taste. Set aside to allow flavors to mingle.
  • Roast the Vegetables by preheating the oven to 400 degrees. 
  • Toss the veggies with 1 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste. Place the mushrooms and onions on the baking sheet then place the baking sheet into the oven and roast them for 10 minutes.
  • Add the tomatoes and asparagus as well as the slivered garlic; toss the veggies and spread them out. Roast for another 7-10 minutes, or until the tomatoes are ready to burst and the vegetables are tender. 
  • Make the Greek chicken while the vegetables are roasting, by making a breading assembly line with two separate dishes. Pour the mayonnaise into a dish with two cloves of minced garlic then stir to combine.  Next, combine the panko crumbs and parmesan cheese in a bowl with dill and oregano then season with sea salt and freshly cracked pepper, to taste; mix well.
  • Prepare the chicken by cutting the thin portion of the bottom couple inches of the chicken breast off. Cut each remaining portion of the chicken breast in half lengthwise.
  • Heat the oil and butter in the large nonstick skillet over medium-high heat. 
  • Dredge the chicken by dipping each piece of chicken completely into the mayonnaise mixture then dredge them in the panko mixture making sure they are evenly coated. 
  • Place into the hot skillet and cook the chicken for 6-7 minutes, or until golden brown. Carefully flip the chicken over and cook for another 5-6 minutes, or until golden brown and cooked through. 
  • To serve, place the crispy chicken on the sheet tray with the roasted vegetables. Drizzle the top of everything with the well-whisked lemon and feta vinaigrette then top with sprigs of fresh dill. Serve immediately and enjoy. 
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6 Comments

  1. I too just made some Greek chicken, but alas, yours looks so much better with that golden crisp coating!

  2. I’m loving the Greek recipes and agree with you on the chicken cooking method. Not being a roasted veggie fan, I’ll saute the veggies in another skillet.

  3. Love this!I like the different elements and then how they come together at the end. Brilliant!