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
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
  • Nutrition (per serving)

  • Calories
    567
  • Carbohydrates
    26g
  • Fat
    32g
  • Protein
    60g
  • Sodium
    215mg
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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

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel onion and slice into ¼" rounds. Trim zucchini ends and slice on an angle into ½" rounds. Slice Roma tomatoes into ½" rounds. Mince garlic. Stem, seed, and cut red bell pepper into ½" 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.

  • Step 2 - Cook the Vegetables
    2

    Cook the Vegetables

    Add tomatoes, zucchini, red bell pepper, and red onion to baking sheet. Drizzle with 2 Tbsp. olive oil, ½ 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.

  • Step 3 - Cook the Chicken
    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.

  • Step 4 - Finish the Chicken
    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!

  • Step 5 - Make the Tzatziki Sauce
    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.

  • Step 6 - Plate the Dish
    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.