Best Greek Chicken With Olives And Potatoes Recipes

EASY SHEET PAN GREEK CHICKEN

Easy Sheet Pan Greek Chicken image

This complete Greek-inspired chicken dinner is made simply and easily on one pan with the chicken, veggies, and potatoes cooking together. Perfect for busy weeknights!

Provided by fabeveryday

Categories World Cuisine Recipes European Greek

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

4 skinless, boneless chicken breast halves
1 ½ pounds yellow potatoes, cubed
2 red bell peppers, seeded and chopped
½ cup coarsely chopped red onion
2 teaspoons minced garlic
2 tablespoons olive oil
2 lemons, cut into wedges
1 tablespoon dried oregano
1 pinch freshly cracked salt and pepper to taste
½ cup pitted Kalamata olives

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Toss chicken, potatoes, bell peppers, onion, and garlic in a large bowl with olive oil. Spread onto a large sheet pan or jelly roll pan in a single layer. Squeeze lemon wedges over the top, then place the spent wedges on the sheet pan. Sprinkle oregano over everything. Season with salt and pepper. Add Kalamata olives.
Bake in the preheated oven until potatoes are fork-tender and chicken breasts are no longer pink in the center and juices run clear, about 25 minutes.

Nutrition Facts : Calories 415.5 calories, Carbohydrate 44.9 g, Cholesterol 67.2 mg, Fat 14.7 g, Fiber 7.6 g, Protein 30 g, SaturatedFat 2.4 g, Sodium 387.9 mg, Sugar 3.3 g

GREEK CHICKEN WITH OLIVES AND POTATOES

Greek Chicken With Olives and Potatoes image

Fabulous meal, takes an hour or so, but its definately worth the wait. Chicken simmered with tomatoes, and olives, served with potatoes.

Provided by Chef Shantal

Categories One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup flour
3 1/2 lbs chicken pieces
2 tablespoons olive oil
2 medium white onions, chopped
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes, with juice
1/4 cup lemon juice
2 teaspoons dried oregano
1 teaspoon salt
3/4 teaspoon pepper
1 cup brine-cured black olives, pitted and cut in half
2 lbs potatoes, cut into large chunks (4 or 5 medium size)

Steps:

Place the flour in a plastic bag, season with 1/4 tsp pepper. Trim excess skin and fat from chicken; shake chicken in bag with flour, a few at a time, to coat.
Heat the oil in large skillet or dutch oven, over medium heat. Arrange chicken in pan and cook until golden brown, 5 minutes per side. ( You may need to do this in batches) Remove to plate.
Add onion and garlic to the pan, cook stirring, for 5 minutes, until softened. Return chicken to pan, add tomatoes and juice, lemon juice, oregano, salt and pepper. Bring to a boil over medium heat, then stir in olives. Cover and let simmer for 25-30 minutes, stirring occasionally.
Add the potatoes, continue to cook for another 20-25 minutes, until potatoes are tender.

Nutrition Facts : Calories 874.9, Fat 43.9, SaturatedFat 11.5, Cholesterol 181.1, Sodium 1197.4, Carbohydrate 68.1, Fiber 9.2, Sugar 11.9, Protein 52.9