Make this yummy and easy one-pan meal for a flavorful weeknight dinner!
Ok, so you know how you have those staple meals every week? The ones where you keep on repeat because they don’t fail you. The meal when you need to throw something together in the same pan because you just can’t have so many dishes this night. Well this is one of my go-to-no-fail-recipes. The one that can really incorporate a variety of vegetables, potatoes and meat. I’ve used chicken drumsticks because I think chicken tastes the best when it’s on the bone, but you could use chicken thighs too or a variety grill pack!
I love having these back pocket recipes because you can also mix it up! If you’d like to add some golden potatoes, just put them in the oven the same time as the chicken. Or if you’d rather use broccoli or cauliflower instead of zucchini, go for it! This recipe is very forgiving but packed with so much flavor. The best part is the pan juice from the chicken broth, olive oil, lemon juice and white wine. Sometimes I’ll take the pan out from the oven in increments and pour the juice on top of the veggies and chicken to get more of a glaze! I’ve also taken the juice and made lemon rice to go with the meal!
Seriously guys, pan juice, you don’t want to waste it.
The rosemary and oregano pair so well with the chicken and vegetables with just the right amount of spice! And don’t forget the fresh crushed garlic and lots of lemon juice that slowly cook with everything. Have I got your mouth watering yet? And keep that chicken skin on! Cracked pepper and sea salt help that chicken get a little golden crispy. Plus, don’t get me started on the leftovers. Sometimes I wonder if I should make all my meals the day before so they can sit in the fridge and gather up all the flavor. This is a great option to take to lunch the next day!
If you are feeling real “Greek” then you should probably serve this meal with a side of lots of tomatoes, olive oil and feta or go the whole way and make a big Greek salad. And don’t forget all the kalamata olives!
Kosta, my husband, will always try to get me to make 3 things every week: feta guacamole, Greek salad with feta, and this lemon chicken piled up with lots of feta. But even if I don’t have those things every week I know that feta will get him through because he puts that stuff on EVERYTHING.
So, I’ll leave you with this. Even though feta is not “technically” in this recipe, Kosta would say that it’s basically not Greek then because it has to have feta.
Feta = game changer.
Greek Lemon Chicken
- 6 chicken drumsticks
- 1 cup chicken broth
- 1/2 cup olive oil
- 1/2 cup white wine
- 1/2 cup lemon juice
- 1 tbsp crushed garlic
- 1 tbsp sea salt
- 1/2 tbsp cracked pepper
- 1 tbsp rosemary
- 3 medium zucchini
- 1 tbsp oregano
Preheat the oven to 350 degrees.
Place the chicken drumsticks, broth, olive oil, white wine, lemon juice, and crushed garlic in a cast iron pan or a baking pan. Top with sea salt, cracked pepper, rosemary and oregano. Bake for 30 minutes.
Slice zucchini in half then cut lengthwise. Add to the pan of chicken and pour the pan juice on top of zucchini to coat. Bake for an additional 30 minutes. Enjoy!