This Greek Lemon Chicken recipe is a vibrant, one-pan meal that brings bold Mediterranean flavors to your table. Tender chicken thighs and low carb veggies bake together in a zesty lemon-herb marinade. It’s perfect for busy weeknights when you want something healthy, hearty, and full of flavor.
I will never say no to Greek food, especially when it’s keto-friendly. And this easy Greek Lemon Chicken embodies the best that Mediterranean cuisine has to offer. Fresh bright flavors, rich proteins, and low carb vegetables all baked together on a single sheet pan. It makes life easy… and ridiculously delicious!
You really can’t beat sheet pans for making easy keto dinner recipes. They simplify the process of cooking and they make for minimal clean up. I use this method for everything from keto chicken fajitas to my hugely popular keto sheet pan pancakes.
It’s an ideal way to make a flavorful Greek chicken recipe. You simply drizzle the zesty marinade over vegetables and chicken thighs, pop it in the oven, and dinner is done. And readers love it too!
Reader’s Thoughts
“Carolyn, I rarely ever leave a recipe rating/comment but I enjoyed this recipe too much not too! The flavors of the lemon sauce were spot on and not to mention how easy this recipe was too pull together and throw on a rimmed baking sheet. Will definitely be making again and looking forward to tomorrow’s leftovers.” — Lindy
Why we love this recipe
- So easy: Everything cooks together on one sheet pan for easy prep and cleanup. It’s ready in under an hour with very little effort.
- Great flavor: The bright, tangy lemon and savory Greek herbs pack in tons of flavor.
- Succulent chicken: Roasting chicken thighs in the oven always results in tender, juicy meat.
- Delectable vegetables: The cauliflower and zucchini soak up the marinade and the juices, becoming melt-in-your-mouth delicious.
- Meal prep: You can use this recipe to prep several meals in advance or to feed a larger group.
- High protein: With 34 grams of protein per serving, it’s great for low carb and high protein diets.
Ingredient Notes
- Bone-in chicken thighs: You can use boneless chicken thighs, but they will cook through a lot faster. See Tips for Success for more information.
- Vegetables: I chose cauliflower and zucchini because they stand up to roasting at high temperature. Other good options are broccoli and Brussels sprouts. Turnip would be good too.
- Olive oil: You can also use avocado oil.
- Lemon: Use fresh lemon zest and juice for the best flavor.
- Garlic: Fresh garlic offers so much more flavor than garlic powder.
- Seasonings: This recipe uses salt, pepper, dried parsley, basil, marjoram and ground nutmeg. Both the marjoram and nutmeg gives the marinade a classic Greek flavor so I highly recommend using them.
- Olives and feta: If you are not a fan of either of these, you can omit them.
- Tomatoes: I finish the dish with some chopped tomatoes for color.
Quick overview: How to make this recipe
- Whisk the marinade: Combine the marinade ingredients together.
- Drizzle the veggies: Don’t bother tossing the vegetables with the marinade in a separate bowl, as that just dirties more dishes. Drizzle the marinade over them right on the sheet pan and then toss them around a bit. Spread them back out to cover the pan evenly.
- Add the chicken: Place the chicken on top of the veggies and spread the remaining marinade over the skin. Season with additional salt and pepper.
- Bake at 400ºF: Roast for 30 to 35 minutes, until the chicken skin is golden brown and the cauliflower has light brown edges.
- Add the final touches: Add the olives, feta, and chopped tomatoes, if using, and return to the oven to warm through.
Tips for Success
If you choose to use boneless chicken, you will need to make some adjustments to the recipe. I recommend roasting the cauliflower by itself for 10 minutes first, so it’s tender enough when the chicken is done. Boneless thighs take only about 20 minutes.
I like to cook everything on a bare pan, not lined with parchment paper. I find that the meat and veggies get more delicious caramelization when they are against the hot pan.
When prepping the vegetables, try to make the cauliflower florets an even size, no bigger than 2 inches. This helps everything cook through more thoroughly and evenly.
The marinade for this Greek Lemon Chicken is so good, it can be used on fish and pork too. And I”ve even used it as a nice light vinaigrette for salad!
Frequently Asked Questions
This easy keto chicken recipe doesn’t require much to give it a bright, fresh flavor. Besides plenty of lemon, it takes garlic, parsley, basil, marjoram, and some nutmeg. This marinade gives the chicken a wonderful Mediterranean flavor. It’s also delicious on fish!
Store leftovers in an airtight container and refrigerate for up to 4 days. To reheat, simply warm in my microwave. The vegetables heat up much faster than the chicken so be mindful of that.
This keto breakfast cookie recipe has 7.4g of carbs and 2.3g of fiber per serving. If you count net carbs, that comes to 5.1g carbs per serving.
More Greek-inspired Keto Recipes
Greek Lemon Chicken Recipe
Servings: 6 servings
This Greek Lemon Chicken recipe is a vibrant, one-pan meal that brings bold Mediterranean flavors to your table. Tender chicken thighs and low carb veggies bake together in a zesty lemon-herb marinade. It’s perfect for busy weeknights when you want something healthy, hearty, and full of flavor.
Greek Lemon Marinade
- 1/4 cup olive oil
- Zest of one lemon
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minced
- 1 1/2 tsp (1.5 tsp) salt
- 1 tsp pepper
- 1/2 tsp (0.5 tsp) dried parsley
- 1/2 tsp (0.5 tsp) dried basil
- 1/2 tsp (0.5 tsp) marjoram
- 1/8 tsp (0.13 tsp) nutmeg
Sheet Pan Chicken
- 4 cups cauliflower florets, cut into 1 to 2 inch pieces
- 1 medium zucchini, sliced 1/4 inch thick
- 6 medium chicken thighs, bone in, skin on
- Salt and pepper
- 1/4 cup small olives
- 1/4 cup crumbled feta
- 1/4 cup chopped tomato
Prevent your screen from going dark
Greek Lemon Marinade
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In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, salt, pepper, parsley, basil, marjoram, and nutmeg.
Sheet Pan Chicken
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Preheat the oven to 400ºF. Spread the cauliflower and zucchini out on a large rimmed sheet pan. Drizzle with half of the marinade and toss to combined.
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Place the chicken on top of the vegetable, evenly space apart. Sprinkle with salt and pepper.
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Spoon the remaining marinade over the chicken and spread over each thigh to coat. Bake 30 to 35 minutes, until the skin of the chicken is golden brown.
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Sprinkle the olives, feta, and chopped tomato over the pan and bake another 5 minutes.
Serving: 1thigh plus veggies | Calories: 411kcal | Carbohydrates: 7.4g | Protein: 33.5g | Fat: 28.8g | Fiber: 2.3g
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Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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