Greek Country Chicken
Transport your taste buds to the Mediterranean with this vibrant and hearty Greek Country Chicken recipe. Juicy, golden-brown chicken thighs are nestled in a skillet of colorful vegetables—red onions, bell peppers, zucchini, and bursting cherry tomatoes—infused with bright lemon zest, aromatic garlic, and bold oregano for that signature Greek flavor. Kalamata olives add a briny contrast, while a generous sprinkle of creamy crumbled feta cheese ties it all together. This one-pan wonder is cooked to perfection in the oven, making cleanup a breeze, and is finished with a garnish of fresh parsley for a fragrant touch. Perfect for a simple yet impressive dinner, serve it with crusty bread or fluffy rice to soak up the flavorful juices. Comfort food meets Mediterranean charm in this rustic, nutrient-packed dish that’s as pleasing to the eye as it is to the palate!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 whole (zested and juiced) lemon
- 4 cloves (minced) garlic cloves
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large (sliced into wedges) red onion
- 1 large (sliced into strips) red bell pepper
- 2 medium (cut into half-moons) zucchini
- 1.5 cups cherry tomatoes
- 0.5 cup kalamata olives
- 1 cup (crumbled) feta cheese
- 0.25 cup (chopped, for garnish) fresh parsley
- 0.5 cup chicken broth or water
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season both sides with half of the salt and black pepper.
Heat 2 tablespoons of olive oil in a large, ovenproof skillet or Dutch oven over medium-high heat.
Sear the chicken thighs, skin-side down, for 4-5 minutes or until golden-brown. Flip and cook the other side for an additional 2 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute.
Add the red onion wedges, red bell pepper strips, zucchini, and cherry tomatoes to the skillet. Cook for 4-5 minutes, stirring occasionally.
Stir in the lemon juice, lemon zest, chicken broth or water, oregano, and remaining salt and pepper.
Return the seared chicken thighs to the skillet, placing them on top of the vegetables. Add the kalamata olives evenly around the skillet.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and sprinkle the crumbled feta cheese over the top. Garnish with freshly chopped parsley.
Serve hot with crusty bread or a side of rice and enjoy this rustic Greek-inspired dish!
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1540 mg | 67% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.1 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 281 mg | 22% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
