Peasant Style Greek Chicken
Transport your taste buds to the Mediterranean with this hearty and rustic Peasant Style Greek Chicken, a one-pan wonder that’s as vibrant as it is flavorful. Featuring golden, crispy chicken thighs nestled atop tender, lemon-infused baby potatoes, sweet cherry tomatoes, and briny Kalamata olives, this dish captures the essence of traditional Greek flavors. Aromatic garlic, dried oregano, and paprika provide a warm, earthy depth, while a generous garnish of crumbled feta cheese and fresh parsley adds a tangy, herby finish. Perfectly balanced and easy to prepare, this oven-roasted recipe is ideal for busy weeknights or casual dinner parties alike. Pair with a crusty loaf of bread or a crisp green salad for a complete Mediterranean-inspired feast!
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 4 tablespoons Extra virgin olive oil
- 2 pieces Lemon
- 4 pieces Garlic cloves, minced
- 2 teaspoons Dried oregano
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 1 pound Baby potatoes, halved
- 1 large Red onion, thickly sliced
- 1 cup Cherry tomatoes
- 0.5 cup Kalamata olives, pitted
- 0.5 cup Crumbled feta cheese
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels. Season them with 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of oregano, and paprika.
In a large oven-safe skillet or roasting pan, heat 2 tablespoons of olive oil over medium-high heat.
Place the chicken thighs skin-side down into the skillet and sear for 4-5 minutes until the skin is golden and crispy. Flip and cook for an additional 2 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining olive oil, minced garlic, and red onion slices. Cook for 2 minutes until fragrant.
Add the halved baby potatoes to the skillet, along with 1 teaspoon of oregano and a pinch of salt. Cook for 5 minutes, stirring occasionally, until the potatoes start to brown.
Squeeze the juice of one lemon over the potatoes and add the lemon halves to the skillet for flavor. Stir well.
Nestle the chicken thighs back into the skillet on top of the potatoes.
Spread the cherry tomatoes and Kalamata olives evenly around the skillet.
Transfer the skillet to the preheated oven and roast for 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Remove the skillet from the oven. Garnish with crumbled feta cheese and chopped parsley.
Serve hot with fresh lemon wedges for an extra burst of flavor.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1564 mg | 68% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 5.7 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1107 mg | 24% | |
*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.
