At one of our recent “Dinner Club” gatherings the hostess made a yummy Greek entree, inspired by one of her favorite restaurant meals, that I’m excited to share with you today! I’d honestly never had Chicken Lemonato before (at least, not that I recall) and was excited to be introduced to another easy and yummy one-dish meal.
I have to tell you though, after working out all the measurements on how I wanted to test it at home, it just so happens both of my daughters had friends over the first night I planned to make it. I was a little worried I didn’t have something more “kid-friendly” on the menu or, more importantly, something I’d tested before instead! But as it turned out, all the kids LOVED it on the first try, and most even went back for seconds – phew! Hard not to love a kitchen “win” like that. Hope you enjoy this dish as much as we do!
Greek Chicken Lemonato
My Greek Chicken Lemonato recipe is a yummy and easy one-dish meal. My kids loved it on the first try and went back for seconds!
Ingredients
- 2 pounds chicken thighs, boneless, skinless
- 2 pounds broccoli, big stems removed and cut into florets
- 1 1/2 pounds potatoes, fingerling or other small variety
- 2/3 cup kalamata olives , pitted, sliced
- 2 shallots, cut in half longways, peeled and sliced
- 1/4 cup olive oil
- 1/4 cup white wine
- 3 cloves garlic, minced
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- salt, to taste
- pepper, to taste
Instructions
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Preheat oven to 400° F. In a large roasting pan arrange the chicken, broccoli and potatoes. Tuck in the sliced olives and shallots.
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In a small bowl whisk together the olive oil, wine, garlic, lemon juice and mustard. Pour over top of the chicken and veggies. Sprinkle with salt and pepper and roast for 35 to 45 minutes, stirring a couple of times throughout, until the chicken is done (165° F) all the way through.
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Turn the broiler on high and broil for 5 minutes to help brown the tops and serve.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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elizabeth
October 20, 2017 at 10:53 pmI LOVE Greek food, especially after working for an elderly Greek couple over a year. However, I have a hubby and a kiddo who *hate* olives…. is there any substitute that you would recommend?
Thank you!
Heather
October 22, 2017 at 1:05 pmCapers?
Lisa
October 26, 2017 at 12:18 pmYou could just leave them out or leave them whole so its easier for them to pick them out and give them to you. They don’t really flavor the rest of the dish :)
Rene
October 26, 2017 at 12:49 pmI would just leave them out.
Annette
October 28, 2017 at 2:02 pmI’m with you on the olives. In the picture they look like raisins or cranberries…that would obviously give the dish a sweeter taste.
Kristina
October 30, 2017 at 1:32 pmI am going to try this with artichoke as a substitute for the olives.
Lisa
October 25, 2017 at 9:48 pmShould the chicken be cut into bite sized pieces? The picture looks like they are, but the directions don’t state to do this.
Lisa
October 26, 2017 at 12:17 pmNo, those are actually full-sized chicken thighs in the picture! I guess they were small ones :)
Mary W.
October 26, 2017 at 11:22 amThis was delicious! I made it on saturday after it was posted to the blog. Will definitely make it again. I love one pan recipes like this too, makes cleanup super simple. I served it with some homemade tzatziki on the side for extra dipping. Would be a great dish to serve if entertaining as well.
Lisa
October 26, 2017 at 12:17 pmSo glad you enjoyed it! And yes hard to beat such an easy one-dish meal :) We had it again last night LOL.
Kim
October 26, 2017 at 1:03 pmDo you think this would be okay made with chicken breasts? Our family prefers white meat chicken.
Recipe looks amazing. Greek flavors are the best!
Donna
October 26, 2017 at 2:18 pmthat’s all my hub would eat, so if I make it, it will be with that
Liz
October 27, 2017 at 9:07 amI am curious about using chicken breast too and if the cooking time would be the same. Looks
delicious. Any thoughts?
Amy Taylor (comment moderator)
November 2, 2017 at 11:40 amI just made this with chicken breast because it is what I had on hand. It worked well.
Tracy
November 6, 2017 at 2:28 pmDid you cut up the breasts or leave them whole? Thank you!
Amy Taylor (comment moderator)
November 8, 2017 at 12:54 pmI cut them up. :)
Preeya Gholkar
April 20, 2019 at 6:41 pmDo you think this recipe would work with gush instead of chicken? I love the chicken version and have made it several times, but am having a pescatarian friend over and thought of trying that.
100 Days Admin
April 24, 2019 at 1:08 pmWhile the team hasn’t tried it with fish, it might be just as good with salmon. – Nicole
Crystal Leahy
October 26, 2017 at 4:00 pmWould it be okay to leave the wine out?
Amy Taylor (comment moderator)
November 2, 2017 at 11:42 amOr sub with apple cider vinegar.
Jen Olson
October 26, 2017 at 4:16 pmI never have wine in the house. What could I sub for the wine? Also, do you think it would be good with slices of sweet potatoes? Thanks!
Julie
October 26, 2017 at 8:02 pmThis looks delicious! I’m adding it to my meal plan for next week.
Amy Taylor (comment moderator)
November 2, 2017 at 11:37 amApple cider vinegar is a good sub for wine.
Nat
October 27, 2017 at 6:58 pmIs there a substitute for the white wine?
Cindy
October 30, 2017 at 3:22 pmYou could try apple juice, I did that with one recipe a few weeks ago when I was out of wine.
Amy Taylor (comment moderator)
November 1, 2017 at 12:46 pmApple cider vinegar is a great sub.
Megan
October 28, 2017 at 9:00 pmI used 3 boneless thighs and 3 boneless breasts since some of us don’t like dark meat. Made it without olives (didn’t have any) and used onion instead of shallots (didn’t have any of them either LOL) and it was delicious! We love olives so the next time I make it (and I will make it again) I’d include them but we all enjoyed tonight.
Winner winner chicken dinner!
Denise
October 29, 2017 at 1:21 pmDid the chicken breasts come out ok, using the same time/temp as the thighs? Just curious if they were dry?
Megan
October 29, 2017 at 2:48 pmI cooked the breasts exactly the same as the thighs (same temp & time) and they were fine. Even my husband who prefers dark enjoyed the white meat. HTH!
Denise
October 30, 2017 at 8:05 amThat helps, thank you!!
Julia Roskot
October 29, 2017 at 3:34 pmI would like to start out with a positive. I loved your book 100 Days Of Real Food,it changed the way we eat. That said, very disappointed in this recipe. Was excited, all ingredients and flavors I love. It definitely took longer than the recipe said and what was most upsetting was that it did not look appealing. Still love your site and will keep trying your recipes. Love your all vegetable and bean chile.
Penny Lecky
October 30, 2017 at 4:52 pmJust made it! Amazing. We added crumbled feta on top :)
Christine
November 6, 2017 at 6:04 pmAfter 30 minutes potatoes are still hard as a rock. Just covered the pot and am hoping that will facilitate cooking. I noted the picture shows sliced potatoes. The recipe does not state to cut them up. Fingerlings are so small I didn’t bother to cut them. Next time I will.
GreekBoston.com
November 14, 2017 at 12:17 pmLooks great! I agree, one dish meals are the best. You can enjoy it even more because clean up is so easy.
Preeya
April 20, 2019 at 6:44 pmI meant “fish”, not “gush” in my previous comment!
Joelle
July 3, 2019 at 10:36 amAny nutritional info on this? Trying to track!
Also, how did adding artichokes go?