Baked Greek Chicken Recipe

Ingredients

• 2lemons
• 1 tablespoon (15 ml)olive oil
• 1red onion, cut into thick slices
• 80 ml (⅓ cup)pitted Kalamata olives
• 2 to 3 largechicken breasts
• to tastesalt and pepper
• 1 teaspoonGreek seasoning (or ½ teaspoon oregano and ½ teaspoon salt)
• 4 clovesgarlic, peeled
• 120 ml (½ cup)hummus
• 1 teaspoonpaprika
• 473 ml (1 pint)cherry or grape tomatoes
• 1 tablespoonbalsamic vinegar
• to tastecrumbled feta, for topping
• to tastespinach and pita bread, for serving

Instructions

1. 1

   Heat the oven

   Preheat the oven to 232°C (450°F).

2. 2

   Prepare the base

   Zest one lemon into a large bowl and stir in 1 tablespoon (15 ml) olive oil. Add the sliced red onion and Kalamata olives, toss to coat, then spread them across the bottom of a baking dish.

3. 3

   Cut the chicken

   Slice the chicken breasts parallel to your work surface to make tenders, then cut each half into 3 pieces.

4. 4

   Season the chicken

   Season the chicken pieces with salt, pepper and Greek seasoning, if using. Arrange them over the onion and olive layer, then tuck the peeled garlic cloves beneath the chicken so they are less exposed to the heat.

5. 5

   Add hummus and lemon

   Spread the hummus evenly over the chicken. Squeeze the juice from the zested lemon over the chicken and onions.

6. 6

   Add paprika

   Sprinkle the paprika over the chicken, then add the squeezed lemon halves to the baking dish.

7. 7

   Bake the chicken

   Bake uncovered for 15 minutes.

8. 8

   Add the tomatoes

   Arrange the tomatoes around the edge of the dish and drizzle the balsamic vinegar over them. Return the dish to the oven for 15–20 minutes, until the chicken is cooked through.

9. 9

   Serve the dish

   Serve the chicken on a bed of spinach with crumbled feta and extra lemon wedges for squeezing. Roasted red peppers, pepperoncini, pita bread with hummus, fresh parsley or cucumbers are optional accompaniments.

What is baked Greek chicken?

This is an oven-baked chicken dish built around flavours commonly associated with Greek cooking: lemon, oregano-style seasoning, olives and feta. Rather than cooking the chicken separately, the recipe layers it over onion and olives and bakes everything together.

Hummus spread over the chicken helps keep the topping savoury and moist, while tomatoes added partway through retain some shape. Spinach and feta provide a fresh, salty finish at serving time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 192 calories, 19g protein, 12g carbs, 8g fat.

The chicken supplies most of the protein, while the hummus, pita and any accompanying vegetables contribute carbohydrates; the olive oil, hummus, olives and feta provide much of the fat. Serve with a generous bed of spinach and cucumber, and choose pita according to how substantial you want the meal to be.

Build the flavour base

Lemon zest: rub its fragrant outer peel into the olive oil before adding the onion and olives. This gives the base a citrus aroma without relying only on the juice.

Onion and olives: cut the onion into thick slices so it remains substantial through baking. Tossing them with oil first coats the ingredients and makes an even bed for the chicken.

Cut and season evenly

Chicken pieces: slicing the breasts into tenders helps them cook more evenly than leaving them whole. Keep the pieces similar in thickness, and use the recipe’s visual and doneness cues rather than assuming every breast will take the same time.

Seasoning: Greek seasoning is the direct option; oregano with salt is the suggested alternative. Since salt is also listed separately, season to taste and account for the salt already in any seasoning blend.

Keep the garlic from scorching

Garlic cloves: tuck them beneath the chicken as directed, rather than leaving them exposed on top. The chicken shields them from the oven’s direct heat while they bake with the juices in the dish.

Hummus layer: spread it across the chicken in an even coating. A level layer makes the topping consistent and helps prevent bare patches from drying out.

Watch the bake

First bake: cook the dish uncovered for 15 minutes before adding the tomatoes. This gives the chicken and its topping a head start without leaving the tomatoes in the oven for the full cooking time.

Finish: bake for another 15–20 minutes after adding the tomatoes. Check that the thickest chicken pieces are cooked through; if they need more time, continue baking and check again.

Finish and serve

Spinach and feta: serve the hot chicken over spinach and scatter crumbled feta on top. The warmth of the chicken softens the spinach slightly, while the feta adds a salty contrast.

Pita and extras: pita bread makes the meal more substantial, and the listed peppers, pepperoncini, parsley or cucumber offer different fresh or tangy accompaniments. Extra lemon wedges let everyone adjust the citrus at the table.

Recipe notes & tips

• Pat the chicken dry before seasoning so the hummus spreads more easily.
• Use a baking dish large enough to arrange the chicken in a single layer.
• Keep the garlic cloves tucked beneath the chicken to protect them from direct heat.
• Add the tomatoes only after the first 15 minutes so they do not bake for the entire cooking time.
• Crumble the feta over the dish just before serving for a distinct salty finish.
• Serve with lemon wedges so diners can add more citrus as they like.

Variations

• Use dried oregano: replace the Greek seasoning with the recipe’s suggested oregano and salt alternative.
• Add parsley: scatter fresh parsley over the finished dish for a fresh herbal note.
• Serve with peppers: add roasted red peppers or pepperoncini as optional accompaniments.
• Swap the bread: serve with pita and hummus, or leave them out and use extra spinach and cucumber.
• Use grape tomatoes: choose grape tomatoes in place of cherry tomatoes, as the recipe allows.

Common mistakes to avoid

• Leaving chicken breasts whole: cut them into tenders as directed so the pieces cook more evenly.
• Exposing the garlic: tuck the cloves under the chicken to reduce the chance of scorching.
• Adding tomatoes too early: wait until after the first 15 minutes of baking before arranging them around the dish.
• Overlooking the thickest piece: check the largest chicken piece for doneness before serving.
• Using too small a dish: arrange the chicken in one layer so it bakes evenly rather than crowding the pan.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in the oven or microwave until hot throughout; store spinach and pita separately where possible, and add fresh feta after reheating.

Frequently asked questions