Greek Chicken Bake
Prep time
Cook time
Total time
This really is the very best Greek chicken I've ever had! I'm using fresh tomatoes, peppers and herbs from my garden, and chicken thighs that have more flavor than breasts. The chicken and veggies are drizzled with a magical mixture of garlic, olive oil, lemon juice, smoked paprika and fresh basil and thyme, then baked until tender. The last step is to top all with feta, kalamatas and fresh oregano and bake a few more minutes, it is phenomenal! This is a MUST make!
Author: Ruth Guerri
Recipe type: Entree
Cuisine: Greek
Serves: 4
Ingredients
- 3 cloves of garlic crushed and minced
- ¼ cup of olive oil
- 1½ Tbs of fresh lemon juice
- ½ tsp of smoked paprika
- 2 Tbs of fresh basil, chopped
- 1 Tbs of fresh thyme leaves
- ½ tsp of kosher salt
- ¼ tsp of pepper
- 8 skinless chicken thighs, your choice, boneless, or bone-in
- 2 red or green peppers, cousely chopped
- 1 red onion, coarsely chopped
- 1½ cups of chopped fresh tomatoes
- ¾ cup of black or kalamata olives
- 8 oz of feta cheese or to taste
- 2 Tbs of fresh oregano, chopped
- 1 Tbs of soft butter
- 1 Tbs of flour
Instructions
- Preheat the oven to 350 degrees, then in a small bowl, mix the garlic, olive oil, lemon juice, paprika, thyme, basil and salt & pepper.
- Place the chicken in a large dutch oven and pour over most of the olive oil mixture.
Let that sit for 20 minutes or so if you can, then top with the peppers, onion, and tomatoes and drizzle over the remaining olive oil mixture, place in the oven and bake for 1 hour.
- Remove from the oven and transfer the chicken and veggies to a sheet pan using a large slotted spoon, then place the dutch oven over a burner to thicken the juices. Mix together the butter and flour and stir into the juices, cook and stir for a few minutes until thickened.
- Now top the chicken and veggies with the kalamatas, feta and oregano and bake another 15 minutes. To serve, plate the chicken and drizzle over the thickened juices from the dutch oven,
Bon Appetit!
