Best Greek Chicken With Olives And Potatoes Recipes

GREEK-STYLE ROAST CHICKEN

Greek-style roast chicken image

This easy Greek recipe with potatoes, olives and feta can be made in one pot - use skin-on thighs for the most succulent roast chicken

Provided by Good Food team

Time 1h10m

Number Of Ingredients 8

Ingredients

750g new potatoes, thickly sliced lengthways
2 tbsp olive oil
8 chicken thighs, skin on and bone in
300g cherry tomatoes
100g black olives
½ small pack oregano, leaves picked
200g pack feta, crumbled into chunks
2 tbsp red wine vinegar

Steps:

Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.
Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.

Nutrition Facts : Calories 574 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 3.5 milligram of sodium

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