January – Greek Chicken

Greek chicken ready to bake

Greek chicken ready to bake

This low calorie, vegetable heavy, colorful casserole is just what is needed during the grey days of winter. It’s a riot of colors and flavors, quick and simple to make and perfect for company. All you need is some crusty bread and a green salad, your dinner is complete. You can even assemble the dish ahead of time and bake it in the oven at the last minute.

Customize it to your tastes. The first time I made it I left out the onions and black olives, it was delicious. If you want dairy free, don’t add the crumbled feta at the end. It’s still absolutely delicious and even better for lunch the next day.

Greek chicken - this time without the artichokes. onion or olives

Greek chicken – this time without the artichokes. onion or olives

 

Ingredients:

  • 2 pounds of boneless chicken thighs or breasts, cut into 1 inch chunks
  • 1 each red, orange and yellow peppers cut into 1 inch cubes
  • 1 pint of multicolored cherry tomatoes, leave whole
  • 3-4 small zucchini, cut into 1 inch chunks
  • 1 red onion, cut into 8 sections
  • zest of 1 large or 2 small lemons, save juice for the end
  • 1 large sprig of fresh oregano (leaves chopped) or 1 – 2 teaspoon dried
  • 1 large sprig of fresh rosemary (leaves chopped) or 1 teaspoon dried
  • 1 large or 2 small cloves of garlic, minced
  • 2-3 tablespoons of extra virgin olive oil
  • About 1 teaspoon of salt (salts have a differing amount of ‘saltiness’)
  • Freshly ground pepper
  • 1 small package of frozen artichoke hearts or canned artichoke hearts, defrosted if necessary (optional)
  • 1/2 cup of pitted kalamata olives (optional)
  • Juice of 1 large lemon or 2 small – split in half
  • 1/2 cup of crumbled feta (optional)
  • Fresh parsley, chopped to garnish (optional)

Method:

  1. Preheat your oven to 425 degrees F.
  2. Combine all the ingredients (except the feta and half the lemon juice) above in a large bowl and mix well.
  3. Pour into a large casserole dish and bake (uncovered) for about 40 minutes or until the chicken is done. Breasts might be done in 30 minutes.
  4. Crumble the feta on top and give the dish a good squeeze of the lemon

 

You can assemble this a few hours ahead, cover and store in the fridge.

Greek Chicken

Greek Chicken

Greek Chicken

Greek Chicken

Greek Chicken

Greek Chicken

I have also made this with bone in chicken thighs (skin on or off). Ingredients are the same. Put the chicken thighs, skin side up, in a large shallow casserole. Sprinkle them with salt. Combine the rest of the ingredients in a large bowl, mix them with the herbs and lemon zest, pour around the thighs. Bake for about 40 minutes.

Greek Chicken with Whole Thighs

Greek Chicken with Whole Thighs

I think the folks at Fiesta Friday #313 will enjoy this. Fiesta Friday is hosted by Angie, it’s a virtual collection of blog posts about cooking, gardening, and crafts. Click on the link to read all the amazing things that are going on in the world of blogging.

 

21 thoughts on “January – Greek Chicken

  1. Sigh. This is the kind of dish I would have loved to make for us before my wife went completely veg. Yes, I can make a veg version but then we have the protein problem. So it’s either accompany the meal with cheese, or add beans. Still, I would usually make something like this on the stove, so the idea of baking something like this is interesting.

    • Dan, marinate some tofu in lemon and olive oil and use it in place of the chicken. If you use the extra firm it should be a good substitute. Add the feta at the end, if you were going to add beans I would recommend garbanzos. I think they would be a wonderful addition.

      • I love to take just plain old cannellini beans, rinse them, heat thm with a little milk or cream (could be almond or any other milk) as I mash them in a pan. Then add lemon juice. It’s still beans but kind of like a Greek refried bean! This would be marvelous served over that concoction!

      • I am making that tomorrow, sounds delicious. I am making the chicken again, this time with bone in thighs and it will be fun to serve with it (and easy).

    • I will look for that book, thank you for the suggestion. Cookbooks are definitely an addiction with me.

    • Thank you, I hope you derive some inspiration. And thanks for visiting and commenting.

    • Thanks Ron, let me know how you like it. Depending on the strength of your dried oregano (and how much you like it) you may want to up the amount a little. I made it with fresh but am going to make it again with dried and test the amount.

  2. Oh, this sounds fabulous, and looks amazing. Love all the colors from the vegetables. I’m saving this to make very soon! Btw, Liz, if you can cohost tomorrow, I’d appreciate it. Sorry for the short notice. Time got away from me; didn’t realize it’s the night before Friday.

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