Greek Chicken with Roasted Vegetables & Lemon Feta Vinaigrette

This delicious Greek chicken with roasted vegetables & lemon vinaigrette is an easy and tasty meal that will please the whole family.

I found this Greek chicken with roasted vegetables & lemon feta vinaigrette recipe on EatingWell and couldn’t wait to make it to pair with some garlic rice and a Greek wedge salad. I changed the cooking method of the chicken because I felt that if I cooked the whole meal on one sheet pan, 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 over everything. The chicken was moist and tender inside, with a nice crisp outer coating, while the veggies were tender and extra tasty with the vinaigrette.

Greek Chicken with Roasted Vegetables & Lemon Feta Vinaigrette

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
• 1½ cups mushrooms, quartered
• ¼ yellow onion, chopped
• 1½ 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

How to Make a Lemon & Feta Vinaigrette

Make the lemon & feta vinaigrette by combining the lemon zest, lemon juice, olive oil, feta cheese, and freshly cracked black pepper to taste in a small jar. Seal with a lid and shake well. Set aside to allow flavors to mingle.

How to Make Greek Chicken with Roasted Vegetables

Preheat the oven to 400 degrees.

Roast the veggies by tossing them 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 roast in the oven for 10 minutes. Remove from the oven.

Add the tomatoes, asparagus, and slivered garlic; toss the veggies and spread them out.

Roast for 7-10 minutes, or until the tomatoes are ready to burst and the vegetables are tender.

Meanwhile, 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 & 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 from the bottom couple of inches of the 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 completely into the mayonnaise mixture, then dredge in the panko mixture, making sure they are evenly coated.

Place the chicken in the hot skillet and cook it 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.