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

TEST KITCHEN APPROVED

Total Time:Prep: 30 min. Bake: 50 min.

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

TEST KITCHEN APPROVED

Greek Chicken Bake

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Yield:8 servings

Prep:30 min

Cook:50 min

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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

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Directions

1
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.

2
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.
3
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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