One Pan Greek Chicken Legs
User Reviews
5
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Prep Time
5 mins
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Cook Time
55 mins
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Total Time
1 hr
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Servings
4 people
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Calories
461 kcal
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Course
Main Course
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Cuisine
Mediterranean
One Pan Greek Chicken Legs
Description
This recipe starts by searing chicken legs in olive oil for a browned, crispy exterior. Then the pan is deglazed with red wine vinegar and lemon juice to lift flavorful browned bits. Chopped red onions, artichoke hearts, and kalamata olives are added around the chicken, creating a medley of classic Greek ingredients. Baking the entire pan in the oven finishes cooking the chicken through and melds the flavors.
The finished dish balances savory and tangy notes: the saltiness of olives, the acidity of vinegar and lemon, and the creamy crumbly feta sprinkled on top with fresh parsley garnish. The searing ensures a crispy skin while the interior remains juicy. Artichokes and onions soften and absorb the aromatics.
This one-pan meal is practical for serving alongside rice, potatoes, or a fresh salad. It is suitable for dinner or casual gatherings where ease and flavor are priorities.
Notes recommend alternatives like bone-in thighs and highlight the importance of monitoring internal temperature for doneness. Suggestions for choice of olives, artichokes, and feta varieties provide flexibility. It also advises venting an overhead fan during searing due to potential smoke and using higher smoke point oils to reduce burning risk.
Ingredients
- 2 lbs chicken legs
- 2 teaspoons olive oil
- 1/2 red onion chopped
- 6 oz kalamata olives
- 1 3/4 cup artichoke hearts 13.5 oz can
- 3 oz feta cheese
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
- 1/4 cup parsley chopped, fresh
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F.
- Sear Chicken Legs: Heat olive oil over medium-heat in a saute pan. Add chicken legs, skin side down, and sear. Turn with tongs often to sear all sides of the legs for 5-7 minutes.
- Deglaze and Add Veggies: Turn the heat off and deglaze the pan with vinegar and lemon juice, gently scraping up any charred bits off of the bottom of the pan. Add onions, artichokes, and olives to the pan surrounding the chicken.
- Bake: Add the entire saute pan to the middle rack of the oven and bake for 45 minutes.
- Garnish and Serve: Once done, remove from the oven and top with fresh parsley and feta cheese and serve!
Notes
- You can use bone-in chicken thighs as a substitute, but adjust cooking time and ensure internal temperature reaches 165°F.
- Select your preferred olives and artichokes; if using marinated artichokes, drain excess oil before adding.
- Use unseasoned feta cheese or your favorite variety for topping.
- During searing, use an overhead fan and consider oils with higher smoke points to reduce smoke and prevent burning.
- Turn chicken often during searing to achieve even browning without excessive smoke.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 13g | 4% |
| Protein | 28g | 56% |
| Fat | 34g | 52% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 139mg | 46% |
| Sodium | 1502mg | 63% |
| Potassium | 601mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 853IU | 17% |
| Vitamin C | 13mg | 14% |
| Calcium | 169mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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