Best Greek Chicken With Onions Oregano Olives And Feta Recipes

ONE PAN GREEK CHICKEN WITH FETA AND OLIVES

Steps:

• Pre-heat the oven to 180°C/fan forced 160°C/Gas mark 6.
• Roughly chop the onion and capsicums.
• In a large shallow casserole dish (make sure it is hob and oven proof) heat the olive oil over a medium heat and add the onion and capsicum.
• Cook for 5 minutes until softened and starting to colour.
• Slice the garlic and add to the onion mixture.
• Stir in the Greek seasoning, add the can of tomatoes to the pan and then wash the can out with about 1/3 can of water.
• Stir to combine, and cook over a low heat until everything is simmering.
• Meanwhile lay the chicken thighs on a plate, drizzle over the olive oil and then rub in the remaining Greek seasoning.
• Once the tomatoes are simmering, add the chicken thighs in a single layer.
• Place a lid (or tinfoil) on your dish and cooking in the oven 30 minutes.
• Remove the lid and cook uncovered for an additional 10 minutes.
• Serve garnished with chopped oregano, olives and crumbled feta cheese.

GREEK CHICKEN AND VEGETABLE SKILLET WITH OLIVES AND FETA

Steps:

• In a medium sized bowl add the seasoning for the Greek chicken and stir together until combined.
• Add in the cut up chicken and toss together until the chicken is completely coated in the mixture. Set aside.
• Cut up all of the vegetables then heat a 12 inch skillet over medium high heat.
• Spray the skillet with cooking oil, then add in the chicken. Cook the chicken for 4-6 minutes or until it's cooked through. Remove from the skillet onto a plate.
• Spray the skillet with more cooking oil then add in the onion and red bell pepper. Sauté for 2-3 minutes then add in the zucchini and tomatoes and cook another 2-3 minutes.
• Add the chicken back into the skillet along with the chopped artichoke hearts and kalamata olives. Stir everything until combined and warmed through.
• Squeeze the juice of half a lemon over the top and add in the feta cheese. Taste for seasoning then serve immediately.

GREEK CHICKEN WITH ONIONS, OREGANO, OLIVES AND FETA

Steps:

• In a large Dutch oven over medium high heat, add the olive oil. Dredge the chicken in the flour using a zip-lock bag. Brown the chicken in the oil for about 5 minutes per side.
• Add the onions and continue to cook, stirring occasionally, until slightly soft, about 5 minutes.
• Add the garlic and cook for 30 seconds.
• Add the broth, lemon juice, tomatoes and juice, and oregano. Bring to a boil, add the olives, reduce heat to low and cover. Allow to simmer on the stove for 45 to 50 minutes until the chicken is very tender. Adjust the seasoning with salt and pepper as desired.
• Serve in the pot or in a shallow bowl with the crumbled feta on top.
• Serve with orzo, rice or country bread.

OREGANO OLIVE CHICKEN

Steps:

• Sprinkle chicken with pepper. In a large nonstick skillet coated with cooking spray, brown chicken on all sides in oil. Remove and keep warm. Drain drippings from skillet., Combine the remaining ingredients; pour into skillet, stirring to loosen browned bits. Bring to a boil. Carefully return chicken to the pan. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear.

CHICKEN WITH OLIVES AND FETA CHEESE

Steps:

• Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.
• Add onion to drippings in skillet. Sauté over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
• Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.

GREEK-STYLE ROAST CHICKEN

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.