Best Greek Chicken With Onions Oregano Olives And Feta Recipes

ONE PAN GREEK CHICKEN WITH FETA AND OLIVES

One Pan Greek Chicken with Feta and Olives image

One pan Greek chicken in a rich tomato sauce packed with onion and capsicums. Baked in the oven and then topped with crumbled feta, briny olives and fresh oregano. This Greek chicken dish is perfect for feeding your family. Add some buttered couscous, maybe a green salad and some bread and you have a Greek feast!!!!

Provided by Claire | Sprinkle and Sprouts

Time 45m

Number Of Ingredients 14

Ingredients

2 onions
1 red capsicum
1 yellow capsicum
2 tbsp olive oil
3 garlic cloves
14 oz tin chopped tomatoes
1 tbsp greek seasoning
salt and pepper
8 boneless skinless chicken thighs
1 tbsp olive oil
1 tbsp greek seasoning
handful black olives
chopped fresh oregano
2/3 cup crumbled feta

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.

Nutrition Facts : Calories 502 kcal, Carbohydrate 17 g, Protein 50 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 236 mg, Sodium 615 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

GREEK-STYLE LEMONY CHICKEN BREASTS WITH KALAMATA OLIVES AND FETA

Greek-Style Lemony Chicken Breasts With Kalamata Olives and Feta image

For this recipe the skin must be on the chicken in order to stuff with garlic underneath it. You can really use as much garlic slices as you desire or as much as you can stuff under the skin!

Provided by Kittencalrecipezazz

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 chicken breasts (bone-in)
8 large fresh minced garlic cloves (can use more)
4 tablespoons olive oil, divided
salt (I use seasoned salt for this)
black pepper
2 teaspoons dried oregano
4 lemons, thinly sliced
20 kalamata olives, pitted (or to taste)
1/4 cup olive oil (optional)
1 cup crumbled feta cheese (can use more)

Steps:

Set oven to 350°F.
Grease a 13 x 9-inch baking dish.
Slice each clove of garlic into three slices.
Lift the skin gently from the chicken breasts without detaching it and place the 3 slices of garlic under the skin of each breast, then replace the skin.
Gently rub each breast with 1 tablespoon olive oil, then season each breast with salt and pepper.
Place the lemon slices in the bottom of the prepared baking dish, then arrange the chicken over the lemon.
Sprinkle the oregano over the chicken and toss the olives all around the chicken pieces in the dish.
Drizzle more olive oil around the chicken pieces if desired this is not necessary but I like to do it!).
Bake for about 40 minutes or until the chicken is done.
Remove from oven and sprinkle with feta cheese.