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Greek Chicken Bake Recipe photo by Taste of Home

Greek Chicken Bake

Name: Greek Chicken Bake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Mediterranean
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

Greek Chicken Bake Recipe photo by Taste of Home

5 reviews

Total Time

Prep: 30 min. Bake: 50 min.

By Taste Of Home Editorial Team

Recipe by kelly maxwell, plainfield, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 28, 2023

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 just before dinner. —Kelly Maxwell, Plainfield, Illinois

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Test Kitchen Approved

Greek Chicken Bake

5 reviews

Prep Time 30 min

Cook Time 50 min

Yield 8 servings

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

Text Ingredients

Directions

Preheat oven to 375°. In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic, thyme, rosemary and 1/2 teaspoon pepper; cook 1 minute longer. Remove from pan.

In same pan, heat remaining 2 tablespoon oil over medium heat. Add potatoes; cook and stir until 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 1/4 teaspoon pepper; place over potato mixture. Bake, covered, 40 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 170°-175°. Sprinkle with feta and parsley. If desired, serve with orzo.
To Make Ahead: It can be made a few hours in advance. Cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Nutrition Facts

1 chicken thigh with 1 cup potato mixture: 352 calories, 16g fat (4g saturated fat), 91mg cholesterol, 312mg sodium, 23g carbohydrate (3g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1-1/2 fat.

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