One Pan Greek Chicken Legs

With our One Pan Greek Chicken Legs, you can easily savor your favorite Greek tastes for supper. Our new favorite roasted chicken leg dish is this easy one-pan meal with a Mediterranean flair!

Greek Chicken Legs

My favorite dinners to prepare are one-pan meals since they’re so practical for hectic weeknights and I love to do less dishes after a meal whenever I can. Our newest recipe, One Pan Greek Chicken Legs, is a flavorful roast chicken dish that requires very little work and is influenced by the Mediterranean cuisine!

Ingredients Needed

  • We don’t cook with chicken legs very frequently, but every time we do, we find ourselves wondering why! Bone-in chicken thighs would also be a fantastic pairing for this.
  • Artichokes: We adore the dish’s use of artichokes because of its earthy, nutty, and sweet flavor.
  • Red Onion: Typical of Greek cuisine, red onions’ stronger taste is essential to many Mediterranean dishes.
  • Again, kalamative olives are essential to Greek tastes. Black olives may be used sparingly, but kalamative olives’ additional salty and saline qualities are essential.
  • Lemon juice and red wine vinegar: Just a touch of acidity to help deglaze the pan and enhance taste.
  • Feta Cheese: The foundation of this cuisine with a Mediterranean flair is this salty briney cheese.
  • Finally, parsley – fresh!
  • Season the chicken with salt and pepper.
Greek Chicken Legs

Easy to Make

Season the Chicken Graciously

It is crucial to properly season your chicken because it will allow all of the delicious tastes of your meal to seep into the meat and help your chicken legs develop that lovely crispy golden skin.

Greek Chicken Legs

Chicken Legs Seared

Another technique to get that perfect crispy skin is to sear your chicken before roasting it. This will assist retain the moisture in your bird and prevent soggy skin and juicy chicken legs.

After that, add your onion, artichokes, and olives, and bake. Deglaze the pan by adding your red wine vinegar and lemon juice and scraping up all of those delicious pieces on the bottom.

Greek Chicken Legs

Once the feta and fresh parsley are added, the One Pan Greek Chicken Legs are finished! Plenty of color and taste for a nutritious, delectable dinner with Mediterranean influences

Greek Chicken Legs

Recipe Tips

Never omit the seared!

Don’t forget to fry the chicken legs. Your chicken legs will get crispier and more flavorful as a result.

Before searing, remove the chicken to let it warm up a bit.

To ensure a more uniform cooking, let the chicken legs to come to room temperature gradually. It just takes ten to fifteen minutes, and that will help the chicken cook much more evenly.

Make use of a big pan.

You’ll need a skillet that can hold at least 3.5 quarts in order to accommodate everything in this recipe.


Do you not like olives? Okay, just retain the artichokes, onion, and feta and omit the rest.

Greek Chicken Legs

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One Pan Greek Chicken Legs

Baked Greek flavors into chicken legs for a one-pan dinner!
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Main Course
Cuisine Mediterranean
Servings 4


  • 2 lbs chicken legs
  • 2 teaspoons olive oil
  • 1/2 red onion chopped
  • 6 oz kalamata olives
  • 1 3/4 cup artichoke hearts 13.5 oz can
  • 3 oz feta cheese
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup fresh parsley chopped


  • Oven Prep: Set the oven’s temperature to 350°F.
  • To sear chicken legs, preheat a sauté pan with olive oil over medium heat. Add the skin-side down chicken legs and sear. For five to seven minutes, turn the legs often with tongs to sear both sides.
  • Add the veggies after deglazing the skillet with vinegar and lemon juice, making sure to scrape out any burned parts from the pan’s bottom. Turn off the heat. Add the artichokes, onions, and olives to the pan with the chicken.
  • Bake: Place the entire sauté pan on the oven’s center rack and bake it for forty-five minutes.
  • When finished, take it out of the oven, sprinkle some feta cheese and fresh parsley on top, and serve!


  • Chicken: You can also use bone-in thighs, but we really enjoy this with chicken legs. Although cooking times might vary, it’s best to make sure your chicken is cooked through by checking its internal temperature with an instant-read thermometer and making sure it reaches 165 degrees F.
  • Choose your favorite olives!
  • Artichokes: We like ours better without marinating, although marinated in oil works well; just be sure to brush off any excess before putting the artichokes to the pan.
  • Feta: We use the unsalted variety, but you could use the seasoned one as well.
Searing Chicken
  • Because searing can produce smoke, make sure your overhead fan is turned on. To lessen the smoke, you can also use an oil with a higher smoke point, such as canola or peanut. Keep an eye on the chicken and flip it frequently to avoid overcooking or smoking.
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