• dorsetcountrylife

Greek One Pot Chicken Recipe

The weather has definitely turned and it is wonderful to see such a bright sun each and every morning and those amazing blue skies. I always find that with the changing of the weather, my appetite changes too. I am reluctant to eat big bowls of heavy stew and curry and instead want salads and lighter dinners. However, I still don't want lots of washing up so this one pot wonder will feed the whole family AND mean that there is very little washing up to do. This has a really low prep time and is ready within an hour, so perfect for a quick, easy, delicious and tasty dinner for the whole family in warmer spring and summer weather.


Ingredients (serves 4)


4 Chicken Thighs

3-4 medium sized potatoes, thickly sliced skin on

2 Red onions, chopped into wedges

12-15 cherry tomatoes

Black Pitted Olives

Half a block of feta, crumbled

2 Tsp of Dried Oregano

Olive Oil

Salt and Pepper



Method

1. Pre-heat oven to 180 degrees or 160 for fan ovens. Pop a little oil in the bottom of your oven dish and chuck in the slice potato chunks, drizzle oil, salt and pepper.

2. Lay the chicken thighs on top and rub olive oil, salt and pepper on the skins, then pop in the oven for 30 minutes.

3. Remove from the oven then spread out the onion, tomatoes, olives and feta all around the dish, then sprinkle the oregano across the whole dish, including the thighs and return to the oven for another 30 minutes.


Serve as it is or with a delicious rocket salad or some crusty bread - perfection!





Meet Sue & Katie

Two women. Two generations. Both mothers and lovers of the county where they live. Blogging about Dorset here at Dorset Country Life. Find out more...

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