Super easy dinner – and tasty! My husband and children enjoyed it just as it is in the picture. I also prepared a tzatziki sauce (earlier in the day for best flavor) for dipping, which I found made this simple dish delicious. (But then, I would dip almost anything in tzatziki sauce, so maybe I’m not the best judge.) I found the original recipe for the chicken at Simply Delicious. I basically followed her recipe, but added red potatoes, zucchini and feta. I also needed to cook it much longer than she noted.
GREEK CHICKEN BAKE
6 to 8 chicken thighs, skin on
1 head of garlic, individual cloves peeled
1 red onions, cut into small wedges
3 or 4 red or white potatoes, cut up into bite sized pieces
1 large zucchini, cut into bite sized pieces
1/2 cup (or more) feta cheese
Kalamata olives to taste
olive oil, to drizzle
2 tsp dried oregano or Greek seasoning
salt & pepper to taste
juice of 1 lemon
- Pre-heat the oven to 375 degrees.
- Place the potatoes, red onion wedges, zucchini, whole garlic cloves, feta and calamata olives in a large, oven-proof dish coated with Pam. Add chicken thighs on top.
- Drizzle the lemon juice and olive oil over everything. Sprinkle with dried herbs and salt/pepper.
- Place it in the oven and allow to roast for about an hour or until the chicken is cooked throughout and the skin is golden and crisp.
- Serve with Tzatziki (my favorite recipe here: Anghelika’s Tsatsiki), warm pita breads and extra lemon wedges, if desired, although this dish makes an excellent sauce on its own.
P.S. Look at my picture and you’ll notice that I forgot the Kalamata olives – sob!