Tuesday, May 25, 2021

Garlicky Greek Chicken

In keeping with my low carb meal plans and discovering some chicken thighs in the freezer that needed to be used, I found a recipe forGarlicky Greek Chicken on the Cooklist site and followed it with a few additions - here is a shot from Cooklist.

Garlicky Greek Chicken - Adapted from Cooklist


3 T. EVOO, divided 

1 lemon, juiced, plus extra lemon slices

3 garlic cloves, minced

1 t. dried oregano

1 lb. chicken thighs

S&P to taste

½ lb. asparagus

1 zucchini, sliced into half moons

½ c.  mixed olives (added by me)

¾ - 1 cup grape tomatoes, halved, (added by me)

Feta crumbles (added by me)


1. In a large bowl, combine 2 tablespoons of olive oil, lemon juice, garlic, and oregano. Whisk until combined then add chicken thighs and toss well to coat with a pair of tongs.

2. Cover the bowl with cling film, and let marinate in the refrigerator for at least 15 minutes, or up to 2 hours. The longer you can leave them to marinate, the better they will taste. (I did 2 hrs)

3. When you want to start cooking, preheat your oven to 425F.  In a large, ovenproof skillet over medium-high heat, add the last tablespoon of olive oil. Season both sides of the marinated chicken with salt and pepper, then add the chicken to the pan skin-side down.

4. Sear until the skin becomes golden and crispy, about 10 minutes.

5. Flip chicken and add the remaining marinade, asparagus, zucchini, olives, tomatoes, and lemons to the skillet. Let the chicken cook on low heat for another 10 minutes.

6. Transfer pan to the oven and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes. If you are using a meat thermometer, chicken needs to be at least 165F before it is cooked enough to eat. (I pulled mine at 175F vs. my normal 160F for breasts).

I forgot to take an out-of-the-oven pic but it looked like the Cooklist pic above.

7. Plate the chicken, top with the veggies, then sprinkle on some feta cheese.

The Verdict:

Just as with the recent Creamy Tuscan Shrimp, we all oohed and aahed over this delicious dish.  The additional Greek flavors kicked it up a notch or two from the original recipe and it was still keto friendly and required just one pan.  We didn’t side it with anything else and were all plenty full.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


5/21/21 event dates


  1. oh I just love Greek food and that asparagus is a great idea and huge bonus!

  2. Larry, Lemony Garlic Greek Chicken was a staple for me when we lived in Chicago. Of course it was really garlicy as that seems to be the "Chicago way". Of course, mine came with roasted potatoes, not as healthy as yours. Take Care, Big Daddy Dave

  3. Your additions really add to the Greek flavors, the chicken sounds terrific. Hopefully this comment will only go one time. 😊

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  5. Thanks for reminding me how much we love Greek flavored dishes. This chicken really looks excellent.

  6. I've never been a big fan of Greek food, but you're starting to change my mind. This looks delicious.

  7. Greek food is delicious and this sounds like a good recipe to try! Cooklist is new to me so will be checking it out. Have a good day!


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