Greek Roast Chicken with Summer Veggies

roast chicken with veggies

  Ingredients List:



  1. Pre-heat oven to 400*f/200*c
  2. In a roasting pan, chop up zucchini, eggplant &  onion
  3. Add the peas and artichoke hearts
  4. Sprinkle with 1 tbsp. oregano, paprika and season to taste
  5. Add crushed tomatoes and drizzle with olive oil
  6. Mix well to combine all ingredients and layer evenly in pan
  7. Place chicken over veggies and season
  8. Sprinkle with remaining oregano & dried rosemary
  9. Drizzle with olive oil and squeeze the juice of half a lemon over chicken (leave other half of the lemon for chicken comes out of the oven
  10. Roast for 75-90 minutes or until done
  11. Squeeze the remaining half lemon over chicken immediately after roasting


Notes & Tips:
  • Makes 4-6 servings
  • Serve immediately
  • Serve with Greek salad, fresh bread and feta
  • Veggies can be substituted for your choice