Greek Chicken Bake Recipe

Name: Greek Chicken Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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 375u00b0. 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 170u00b0-175u00b0. 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.

1033

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons olive oil, divided, 1 medium onion, chopped, 7 garlic cloves, minced, 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme, and more.

Yes, Greek Chicken Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Chicken Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions