Greek Chicken

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5 from 1 vote

This deliciously easy Greek chicken recipe is full of lively sunshine flavours from olives, feta, tomatoes, lemon and herbs, is absolutely effortless, baked in the oven for a perfect hands-off, fuss-free one pot dinner for two.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time45

Ingredients

1 tbsp olive oil
4 chicken thighs
1 onion
2 cloves garlic
100 g feta cheese
12 cherry tomatoes
3 tbsp olives
1 lemon - unwaxed
2 tsp Greek seasoning - or other dry mixed Mediterranean herbs
black pepper - freshly ground
sea salt - optional, to adjust seasoning
fresh parsley - to garnish

Instructions

Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.
In the casserole dish, heat the olive oil. Fry the chicken thighs, skin side down until golden and starting to crisp. Nudge just occasionally.
1 tbsp olive oil, 4 chicken thighs
While the chicken is frying, peel and slice the onion and peel and chop the garlic. Cut the feta into cubes, halve the cherry tomatoes and slice the olives. Cut the lemon into wedges.
1 onion, 2 cloves garlic, 100 g feta cheese, 12 cherry tomatoes, 3 tbsp olives, 1 lemon, 2 tsp Greek seasoning, black pepper, sea salt
Now add all of the ingredients except the parsley. Tuck everything in between the chicken pieces, finishing with the lemon wedges.
Bake for 40–50 minutes until fragrant and juicy. When the chicken is tender and cooked through, and the dish fragrant, remove from the oven.
fresh parsley
Check seasoning and adjust if necessary. Garnish with fresh parsley and serve hot.

Notes

Storage

Fridge – Once cool, you can cover and store your Greek chicken for up to 3 days in the fridge.

Freezer – This Greek chicken recipe will freeze, though you may find the texture of the feta can be slightly impaired.

Reheat your Greek chicken in the microwave, on the hob or in the oven. To restore the crispness of the chicken skin, remove the chicken pieces once reheated and fry for a minute or two. Check that the chicken is hot all the way through before eating.

Hints and tips

To make the dish go further add a can of drained and rinsed white beans or chickpeas, placing under the chicken thighs before adding the other ingredients.
This is perfect to serve a large group - just scale the recipe up and bake in a large roasting tin. I allow just under two thighs per person, most people will eat two, but some only one.
For best results, pat the chicken thighs with kitchen paper to remove any moisture before frying. Leave them to fry, moving only occasionally. You don't need to nudge them all the time.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.