Meal Kit

Greek Bone-In Chicken with Roasted Vegetables

with homemade tzatziki sauce and lemon

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Capture the clean and robust flavors of the Mediterranean with this Greek chicken. Oregano, garlic, and lemon is a seasoning trifecta for a bone-in chicken breast that's sure to satisfy. We pair it with a roasted medley of zucchini, tomato, and red pepper, along with a tangy tzatziki sauce that cools the whole thing off.

In Your Box (serves 2)

  • 1 Red Onion
  • 2 Zucchini
  • 2 Roma Tomatoes
  • 1 Garlic Clove
  • 1 Red Bell Pepper
  • 2 Persian Cucumbers
  • 1 Lemon
  • 2 Bone-in Skin-On Chicken Breasts
  • 1 tsp. Dried Oregano
  • Info
    5⅓ oz. Plain Greek Yogurt
  • ½ tsp. Dried Dill

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Small Bowls
  • 1 Medium Oven-Safe Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Peel onion and slice into 1/4" rounds. Trim zucchini ends and slice on an angle into 1/2" rounds. Slice Roma tomatoes into 1/2" rounds. Mince garlic. Stem, seed, and cut red bell pepper into 1/2" pieces. Trim cucumbers and cut into 1/8" dice. Zest and halve lemon. Cut one half into two wedges and juice the other half. Rinse chicken, pat dry, and season with salt and pepper.

  2. 2

    Cook the Vegetables

    Add tomatoes, zucchini, red bell pepper, and red onion to baking sheet. Drizzle with 2 Tbsp. olive oil, 1/2 tsp. salt, and a large pinch of pepper. Toss to coat with your hands, breaking up onion into rings as you go. Bake 25 minutes, or until vegetables are tender and lightly browned.

  3. 3

    Cook the Chicken

    While vegetables cook, mix together half the lemon zest, oregano, garlic, and 1 Tbsp. olive oil in a small bowl. Place a medium oven-safe pan over medium-high heat and add 2 tsp. olive oil to hot pan. Place chicken in pan, skin side down, and immediately spoon half the oregano-garlic mixture over chicken. Cook 5-7 minutes, until skin is golden brown and crispy.

  4. 4

    Finish the Chicken

    Flip and spoon remaining oregano-garlic mixture on cooked side of chicken. Place pan in oven and bake 20-25 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Once done, remove chicken from pan and rest at least 3 minutes. Be careful, handle on pan will be hot!

  5. 5

    Make the Tzatziki Sauce

    While chicken cooks, combine cucumber, yogurt, dill, remaining zest, and 1 Tbsp. lemon juice in a small bowl. Stir together and season with salt and pepper to taste.

  6. 6

    Plate the Dish

    Divide vegetables between two plates. Lean chicken against vegetables. Garnish each plate with lemon wedge to squeeze over dish when ready to eat. Serve tzatziki sauce on the side.

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