Greek Chicken Lemonato

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 on 100 Days of Real Food

Greek Chicken Lemonato 1

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!
4.4 from 5 votes
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Print Recipe
Servings: 6


  • 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


  • Preheat oven to 400° F. In a large roasting pan arrange the chicken, broccoli and potatoes. Tuck in the sliced olives and shallots.
  • 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. 
  • Turn the broiler on high and broil for 5 minutes to help brown the tops and serve. 


We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Greek Chicken Lemonato
Amount Per Serving
Calories 568 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 8g50%
Cholesterol 148mg49%
Sodium 423mg18%
Potassium 1303mg37%
Carbohydrates 28g9%
Fiber 8g33%
Sugar 4g4%
Protein 32g64%
Vitamin A 1120IU22%
Vitamin C 150.9mg183%
Calcium 131mg13%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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39 thoughts on “Greek Chicken Lemonato”

  1. On my list to make this week! I am going to try this with chickpeas in place of chicken. I have never made something from any of the 3 cookbooks that my and my family haven’t loved! Thank you Lisa!

    Side note for anyone who may need the info. Lisa’s recipes are so easy to adapt to meet dietary restrictions…we have a few in this house (vegetarian, with dairy and gluten sensitivity) and I have been using Lisa’s recipes for over 5 years.

  2. 5 stars
    I made this recipe for the first time last week because we got a large bunch of broccoli in our CSA box. My daughter had purchased some little potatoes from Costco that she shared with me. This recipe seemed like a perfect fit. It is easy and delicious. We didn’t even bother to do the extra browning step. It also makes great leftovers.

  3. After 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.

  4. 3 stars
    I 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.

  5. 4 stars
    I 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!

      1. I 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!

  6. I 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!

  7. Do you think this would be okay made with chicken breasts? Our family prefers white meat chicken.

    Recipe looks amazing. Greek flavors are the best!

      1. Do 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.

      2. While the team hasn’t tried it with fish, it might be just as good with salmon. – Nicole

  8. 5 stars
    This 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.

  9. Should the chicken be cut into bite sized pieces? The picture looks like they are, but the directions don’t state to do this.

  10. I 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!

    1. You 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 :)

    2. I’m with you on the olives. In the picture they look like raisins or cranberries…that would obviously give the dish a sweeter taste.

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