Oven Baked Greek Chicken with Veggies
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
412 kcal
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Course
Main Course
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Cuisine
Greek
Oven Baked Greek Chicken with Veggies
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I'm in love with this Oven Baked Greek Chicken! This recipe is super easy to put together and is healthy to boot. Greek style chicken thighs are paired with mushroom, bell pepper, red onion, and cherry tomato. Serve over couscous or rice!
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Ingredients
- 4-5 boneless skinless chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small red onion sliced
- 1 green pepper sliced
- 8 ounces sliced mushrooms
- 3 cloves garlic smashed and sliced thin
- 1 teaspoon kosher salt
- 1 & 1/2 teaspoons dried oregano
- black pepper to taste
- 2 cups cherry tomatoes halved
- 1 & 1/2 teaspoons dried oregano
- 1/2 cup kalamata olives sliced
- 1/2 cup feta cheese crumbled
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- hot Israeli couscous for serving
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Instructions
- Preheat your oven to 425 degrees F.
- Heat a large 12 inch cast iron skillet over medium high heat. Pat the chicken dry with paper towels. Sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper over both sides of the chicken.
- Add 1 tablespoon oil to the hot pan and swirl. When it is shimmery, add the chicken to the pan with plenty of space in between each thigh. Sear the chicken for about 2 minutes, and when it is nice and brown, flip each thigh and sear for another minute or two until brown. You are not cooking the chicken, just searing the outside. Remove the chicken to a plate and set aside.
- Add more oil to the pan if necessary. Keep the heat at medium high. (If your veggies aren't prepped yet, turn the pan off.) When it is hot, add the red onion, green pepper, mushrooms, and garlic.
- Season with 1 teaspoon salt, 1 and 1/2 teaspoons oregano, and black pepper to taste. Saute for 3 minutes, then remove from heat.
- Stir in 2 cups sliced cherry tomatoes. Place the seared chicken on top of the vegetables, and add any juices to the pan. Sprinkle with another 1 and 1/2 teaspoons oregano.
- Transfer to the oven and cook at 425 for about 15 minutes, or until a meat thermometer inserted into the chicken registers 160 degrees.
- (This is a good time to make the Israeli couscous if you're making it.)
- Remove from the oven and sprinkle with 1/2 cup Kalamata olives and 1/2 cup feta cheese. Drizzle with 2 tablespoons olive oil and 2 tablespoons red wine vinegar.
- Serve over couscous, rice, potatoes, or cauliflower rice!
Nutrition Information
Show Details
Serving
1g
Calories
412kcal
(21%)
Carbohydrates
24g
(8%)
Protein
30g
(60%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
124mg
(41%)
Potassium
792mg
(23%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
675IU
(14%)
Vitamin C
45mg
(50%)
Calcium
165mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 412kcal | 21% |
| Carbohydrates | 24g | 8% |
| Protein | 30g | 60% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Potassium | 792mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 45mg | 50% |
| Calcium | 165mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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