Publisher Photo
Publisher Photo
As soon as the weather turns cold, I know it's time to pull out this go-to recipe. I assemble it in the morning, then put it in the oven before dinner. —Kelly Maxwell, Plainfield, Illinois
Recommended: 38 Greek-Style Dinners
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min.

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 7 garlic cloves, minced
  • 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
  • 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 3/4 teaspoon pepper, divided
  • 2 pounds red potatoes, cut into 1/2-inch cubes
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cups cut fresh green beans (1-inch pieces)
  • 2 tablespoons finely chopped ripe olives
  • 8 bone-in chicken thighs (about 3 pounds), skin removed
  • 1/2 teaspoon salt
  • 1/2 cup crumbled feta cheese
  • Minced fresh parsley
  • Hot cooked orzo pasta, optional

Directions

Preheat oven to 375°. In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic, thyme, rosemary and 1/2 teaspoon pepper; cook 1 minute longer. Remove from pan.
In same pan, heat remaining oil over medium heat. Add potatoes; cook and stir until potatoes are lightly browned. Return onion mixture to pan; stir in tomatoes, green beans and olives. Cook 1 minute longer.
Transfer to a greased 13x9-in. baking dish. Sprinkle chicken with salt and remaining pepper; place over top of potato mixture. Bake, covered, 40 minutes. Bake, uncovered, 10-15 minutes longer or until a thermometer reads 170°-175°. Sprinkle with feta and parsley. If desired, serve with orzo.
To Make Ahead: Can be made a few hours in advance. Cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Yield: 8 servings.
Originally published as Greek Chicken Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p189

  • 3 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 7 garlic cloves, minced
  • 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
  • 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 3/4 teaspoon pepper, divided
  • 2 pounds red potatoes, cut into 1/2-inch cubes
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cups cut fresh green beans (1-inch pieces)
  • 2 tablespoons finely chopped ripe olives
  • 8 bone-in chicken thighs (about 3 pounds), skin removed
  • 1/2 teaspoon salt
  • 1/2 cup crumbled feta cheese
  • Minced fresh parsley
  • Hot cooked orzo pasta, optional
  1. Preheat oven to 375°. In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic, thyme, rosemary and 1/2 teaspoon pepper; cook 1 minute longer. Remove from pan.
  2. In same pan, heat remaining oil over medium heat. Add potatoes; cook and stir until potatoes are lightly browned. Return onion mixture to pan; stir in tomatoes, green beans and olives. Cook 1 minute longer.
  3. Transfer to a greased 13x9-in. baking dish. Sprinkle chicken with salt and remaining pepper; place over top of potato mixture. Bake, covered, 40 minutes. Bake, uncovered, 10-15 minutes longer or until a thermometer reads 170°-175°. Sprinkle with feta and parsley. If desired, serve with orzo.
    To Make Ahead: Can be made a few hours in advance. Cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Bake as directed.
    Yield: 8 servings.
Originally published as Greek Chicken Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p189

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