Greek Chicken Bake

Name: Greek Chicken Bake
Ingredients: 3 tablespoons olive oil, divided; 1 medium onion, chopped; 7 garlic cloves, minced; 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme; 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed; 3/4 teaspoon pepper, divided; 2 pounds red potatoes, cut into 1/2-inch cubes; 2 cans (14-1/2 ounces each) diced tomatoes, undrained; 2 cups cut fresh green beans (1-inch pieces); 2 tablespoons finely chopped ripe olives; 8 bone-in chicken thighs (about 3 pounds), skin removed; 1/2 teaspoon salt; 1/2 cup crumbled feta cheese; Minced fresh parsley; Hot cooked orzo pasta, optional

15 ingredients

3 steps

Ingredients

3 tablespoons olive oil, divided
1 medium onion, chopped
7 garlic cloves, minced
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
3/4 teaspoon pepper, divided
2 pounds red potatoes, cut into 1/2-inch cubes
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups cut fresh green beans (1-inch pieces)
2 tablespoons finely chopped ripe olives
8 bone-in chicken thighs (about 3 pounds), skin removed
1/2 teaspoon salt
1/2 cup crumbled feta cheese
Minced fresh parsley
Hot cooked orzo pasta, optional

Directions

1

Preheat oven to 375°. In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic, thyme, rosemary and 1/2 teaspoon pepper; cook 1 minute longer. Remove from pan.
2

In same pan, heat remaining oil over medium heat. Add potatoes; cook and stir until potatoes are lightly browned. Return onion mixture to pan; stir in tomatoes, green beans and olives. Cook 1 minute longer.
3

Transfer to a greased 13x9-in. baking dish. Sprinkle chicken with salt and remaining pepper; place over top of potato mixture. Bake, covered, 40 minutes. Bake, uncovered, 10-15 minutes longer or until a thermometer reads 170°-175°. Sprinkle with feta and parsley. If desired, serve with orzo. To Make Ahead: Can be made a few hours in advance. Cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Bake as directed.