EASY FETA-CHICKEN BAKE
10 minutes are all you need to prep a lively Greek-inspired baked chicken dish with peppers, parsley and feta cheese.
Provided by My Food and Family
Categories Chicken
Time 50m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Place chicken in 13x9-inch baking dish sprayed with cooking spray.
- Drizzle with 1 Tbsp. lemon juice. Season with black pepper. Top with cheese; drizzle with remaining lemon juice.
- Bake 35 to 40 min. or until chicken is done (165°F). Top with red peppers and parsley.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
BRAISED CHICKEN WITH TOMATOES, CUMIN AND FETA
Pleasantly reminiscent of shakshuka, this one-pot dinner has a similar spiced tomato sauce, but uses crispy skinned, cumin-laced chicken thighs instead of eggs. The harissa-spiked sauce is best spooned over an herbed rice or enjoyed with crusty bread to scoop up the melty feta. Roasted vegetables like kale or broccolini would round out the meal nicely. Harissa tends to differ in heat level from brand to brand, so adjust the heat accordingly.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the chicken dry, trim away excess fat, then season well all over with salt, pepper and 2 teaspoons cumin.
- Heat the oil in a large Dutch oven or heavy 12-inch skillet over medium until shimmering. Add the chicken thighs, skin-side down. (It's OK if they are a little snug; they will shrink as they cook.) Cook without moving until the skin is crispy and easily releases from the pan, about 8 to 10 minutes. Use tongs to turn over and cook until the bottom is lightly browned, 3 to 4 minutes more, then transfer to a plate.
- Add the onions to the rendered chicken fat in the skillet, season with salt and cook, stirring occasionally, until they start to soften, 4 to 5 minutes. Stir in the remaining 1 tablespoon cumin and the garlic, and cook until fragrant, about 30 seconds. Stir in the harissa and let cook for about 1 minute. Add the crushed tomatoes, and season with salt. Bring the mixture to a boil over high, then adjust the temperature to maintain an active simmer. Cook until it becomes a deeper red color, about 5 minutes more.
- Add any juices that collected on the plate, stir to mix, then nestle in the chicken thighs, skin-side up, so that the skin is above the sauce. Adjust the heat to maintain a simmer, then partly cover and cook until the chicken is tender and cooked through, 15 to 18 minutes. (If you'd like crispier skin, pop the chicken under the broiler for a minute or two.)
- Garnish with the feta and cilantro and serve with bread or herbed rice.
ROASTED CHICKEN THIGHS WITH TOMATOES, OLIVES, AND FETA
Roasting chicken thighs with tomatoes and olives couldn't be simpler. The resulting tender meat and crisp skin are set off by mint for freshness and briny feta. Serve with crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Combine chicken, oil, tomatoes, olives, shallots, and thyme in a large bowl. Season with salt and pepper and toss. Transfer to a rimmed baking sheet and spread chicken mixture, skin side up, in a single layer. Roast until a thermometer inserted into thickest parts of the thighs (do not touch bones) reaches 165 degrees, 35 to 40 minutes.
- Transfer chicken to a platter and loosely cover with foil. Return vegetables to oven and roast until golden brown in places, about 10 minutes more. Transfer vegetables and accumulated juices to platter with chicken, and season with salt and pepper. Garnish with mint and feta.
SHEET-PAN CHICKEN AND POTATOES WITH FETA, LEMON AND DILL
In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.
Provided by Lidey Heuck
Categories dinner, weeknight, one pot, poultry, roasts, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken thighs toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 8 hours, covered, in the refrigerator.
- Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry and place them, evenly spaced, on the other side of the pan.
- Roast for 15 minutes, toss the potatoes, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the potatoes to the oven to roast until tender, another 5 to 10 minutes.
- Place the chicken and potatoes on a serving platter, and sprinkle them 1 tablespoon lemon juice. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot.
GREEK-STYLE ROAST CHICKEN
This easy Greek recipe with potatoes, olives and feta can be made in one pot - use skin-on thighs for the most succulent roast chicken
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.
- Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.
Nutrition Facts : Calories 574 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 3.5 milligram of sodium
CHICKEN WITH TOMATOES AND FETA
A quick tomato sauce makes a delectable base for baked chicken breasts in this weeknight skillet supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a large skillet heat oil over high. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add tomatoes and cook until tomatoes break down, 5 to 10 minutes.
- Season chicken with salt and add to skillet. Transfer to oven. Bake until chicken is cooked through, about 17 minutes. Heat broiler. Sprinkle feta over chicken and broil until feta is softened and browned in spots, 2 minutes. Sprinkle with dill for serving.
FETA CHICKEN
Chicken wrapped around tomato-basil feta cheese--simple, succulent, and sensational.
Provided by Debbie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
- Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.
- Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 4.6 g, Cholesterol 93.7 mg, Fat 7.8 g, Fiber 0.2 g, Protein 32 g, SaturatedFat 4.7 g, Sodium 481 mg, Sugar 1.4 g
CHICKEN THIGHS WITH TOMATOES AND FETA
This one-skillet chicken gives you the best of both worlds: crispy skin atop tender dark meat that gently cooks in the bubbly sauce underneath.
Provided by Molly Baz
Categories Bon Appétit Dinner Poultry Chicken Tomato Feta Oregano Vinegar Cast Iron Soy Free Tree Nut Free Peanut Free Kid-Friendly Quick & Easy
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken thighs dry with paper towels; season all over with salt. Arrange skin side down in a cold large cast-iron skillet. Set over medium heat and cook chicken, undisturbed, rotating pan as needed for even browning, until skin is very deep golden brown and crisp and chicken releases easily from pan, 13-16 minutes. Using tongs, transfer chicken to a plate, arranging skin side up.
- Combine tomatoes, harissa paste, vinegar, 1 oregano sprig, and ½ tsp. salt in same skillet. Increase heat to medium-high and cook, stirring occasionally, until tomatoes burst and their juices start to thicken, 8-10 minutes.
- Nestle chicken thighs into tomatoes, skin side up. Reduce heat to medium-low, bring to a simmer, and cook until chicken is just cooked through and flesh is no longer pink (an instant-read thermometer inserted into the thickest part near the bone will register 165°F), and tomato sauce is thickened so that a wooden spoon dragged through it leaves a trail, 6-8 minutes. Remove from heat and let sit 5 minutes.
- Break feta into large pieces; scatter over chicken. Some pieces will stay intact while others will soften into the sauce a little-and that's exactly what you want. Pick leaves off remaining 2 oregano sprigs and scatter on top.
- Serve with bread for sopping up any extra tomato sauce.
CHICKEN THIGHS IN TOMATO SAUCE
If I am not in a rush I season the chicken first with salt and pepper then brown in oil, and transfer to the baking dish, the oven-baking time will be less, and I think that the chicken definately tastes better if it is browned first. I have made this using other brands of prepared mustard but for some reason French's brand is the best! To save time you can prepare the sauce the evening or day before and chill. You can use any chicken pieces that you desired, I usually use a whole cut-up chicken in place of the 10 thighs, although I have 10 thighs listed you can sneak a couple more thighs in the dish! If you don't brown the chicken first, this makes a quick weeknight meal. I have made this many times, it is easy and delicious! Adjust all sauce ingredients to suit taste.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease a large roasting pan.
- Place the chicken thighs (skin-side up) in the prepared baking dish.
- In a saucepan melt butter and then saute the onions, garlic, thyme and dried chili flakes for about 4-5 minutes.
- Add in the crushed tomatoes, brown sugar, cider vinegar and Worcestershire sauce (do not add in the mustard until the end of cooking!) mix to combine, season with salt, black pepper; bring to a boil, and simmer for 10-15 minutes.
- Remove from heat and add in the mustard; mix to combine.
- Pour the sauce over the chicken in the baking dish, the turn over the chicken once to coat in sauce making certain to leave the skin side up.
- Bake uncovered, basting with sauce every 30 minutes (total cooking time should take about 1 hour and 10 minutes, if you have browned the chicken first then baking time will be less).
Nutrition Facts : Calories 926.6, Fat 56.1, SaturatedFat 18.4, Cholesterol 259.8, Sodium 992.3, Carbohydrate 54.5, Fiber 4, Sugar 45, Protein 51.6
GREEK CHICKEN AND POTATOES
This Greek chicken and potatoes is a one-pan meal with cherry tomatoes, feta, and crispy potatoes. It is an effortless, delicious dinner for any weeknight.
Provided by by Jenny | The Greek Foodie
Categories Dinner
Number Of Ingredients 10
Steps:
- Preheat oven to 400 ° F
- Season the chicken breasts with sea salt, freshly ground pepper and some red pepper flakes, and dry oregano. Let them sit in the fridge while the potatoes bake.
- Cut the potatoes in wedges and place them in a large oven-proof pan-season with sea salt, freshly ground pepper, and dry oregano. Add 3 tablespoons of olive oil and mix so seasonings will distribute evenly-bake in the oven for 30 minutes.
- Remove the pan from the oven. Reduce the oven temperature to 350°F.
- Tuck the seasoned chicken breasts between potatoes. Add the cherry tomatoes, garlic cloves, and the feta pieces. Season with sea salt and freshly ground pepper over tomatoes, only. Sprinkle more dry oregano and red pepper flakes (optional)all over. Add 3 tablespoons of olive oil over tomatoes, garlic, and feta. Bake for 45 minutes or until the internal temperature of the chicken reaches 165°F.
Nutrition Facts : Calories 1084 kcal, Carbohydrate 60 g, Protein 67 g, Fat 65 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 211 mg, Sodium 1264 mg, Fiber 10 g, Sugar 9 g, ServingSize 1 serving
CHICKEN WITH TOMATO AND FETA CHEESE
Want something really tasty on the table - ASAP?!!! This is great served with orzo, a rice-shaped pasta very popular in Greece.
Provided by evelynathens
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat. Add shallots, garlic and oregano and saute until shallots are tender, about 5 minutes.
- Season chicken. Add chicken, skin side down, to skillet and saute until skin browns, about 5-6 minutes. Turn chicken over. Add tomatoes, red wine and broth and bring to boil. Cover skillet. Reduce heat to medium-low. Simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate. Boil sauce over high heat until thickened, about 7-8 minutes. Mix in cheese and olives. Return chicken to sauce and simmer until heated through, about 5 minutes.
MEDITERRANEAN CHICKEN THIGHS WITH POTATOES, PEPPERS AND FETA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degree F. Heat a large, high-sided, oven-safe skillet over medium-high heat. Sprinkle the skin side of the chicken thighs with salt and pepper. Add the olive oil to the hot pan and place the chicken in the pan, skin-side down. Sprinkle the other side of the chicken with salt and pepper. Let the chicken cook until it easily releases from the pan and is golden brown, about 8 minutes. Flip the chicken and allow to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
- Turn the heat down to medium and add the onion, peppers and red pepper flakes and sprinkle with salt. Let the vegetables cook, stirring regularly, until slightly wilted, about 3 minutes. The natural liquid from the vegetables will help deglaze the pan. Add in the potatoes and garlic and sprinkle with salt and cook, stirring occasionally, for an additional 3 minutes. Add in the tomatoes, vinegar, oregano, thyme and artichoke hearts. Sprinkle with salt and pepper and stir to combine. Turn off the heat and nestle the chicken thighs on top of the vegetables.
- Transfer the pan to the oven and bake, uncovered, until the internal temperature of the chicken is 165 degrees F and the potatoes are fork tender, about 35 minutes. Remove the pan from the oven and sprinkle with feta cheese and parsley.
CHICKEN WITH OLIVES AND FETA CHEESE
Steps:
- Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.
- Add onion to drippings in skillet. Sauté over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
- Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.
CHICKEN THIGHS WITH TOMATO, ORZO, OLIVES, AND FETA RECIPE
Provided by á-4084
Number Of Ingredients 16
Steps:
- First, toast the orzo. It's a bit of a pain, but it really improves the flavor. Heat a large skillet or a Dutch oven if you're so inclined (I find a reason to use my Staub cocotte for everything) over medium-high heat. Toast the orzo until it is lightly browned, but before it gets too fragrant. Spoon the orzo into a bowl and set aside. Next up is the chicken. Pat the thighs dry and season with oregano, paprika, salt, and pepper. Heat 1 tablespoon of olive oil in the skillet or Dutch oven on medium-high heat until it is nice and hot and beginning to smoke. Brown the chicken for roughly three minutes on each side, then remove it and set it aside. Turn the heat down a notch and add in the other tablespoon of oil and the minced garlic. Cook for 30 seconds, until fragrant, but be careful not to burn it. Then pour in the broth and throw in the tomatoes and orzo. Give the mixture a good stir and bring it to a boil. Finally, add the chicken back in, cover the skillet/Dutch oven, and let it sit on medium-low heat until the orzo is tender and the chicken is cooked through. This will take 15 minutes or so. Be sure to check on the dish from time to time as you don't want the orzo to become mushy and overcooked. When ready, turn off the heat and add in the capers, Kalamata olives, feta, and basil. Top it all off with a drizzle of nice finishing oil, give it another good stir or two and you're ready to serve!
More about "chicken thighs with tomatoes and feta food"
CHICKEN THIGHS WITH BURST TOMATOES, HARISSA, AND FETA ...
From bonappetit.com
4.5/5 (64)Servings 4
- Pat 6 chicken thighs dry with paper towels. This will help the skin get nice and brown. Season all over with 2½ tsp. salt. (When you're seasoning meat, a good rule of thumb is 1 tsp. salt per pound.)
- Place chicken (skin side down) in a dry large cast-iron skillet with the heat off. Heat over medium and cook chicken, undisturbed, until skin is very crisp and deeply golden brown and releases from pan (an indication that the skin is brown and crackly), 13–16 minutes. You have permission to rotate the pan (but not the chicken) from time to time to encourage all thighs to get equal love from the burner. And just like starting fish skin side down in a room temp pan guarantees crackly, bronzed skin, doing the same with chicken renders the fat slowly—and that means even browning and the crispiest skin imaginable.
- Using tongs, transfer chicken to a plate. Make sure to keep it skin side up: Placing that crispy skin against the plate will cause it to steam and sog, negating all of your hard work.
- Add 1½ lb. cherry tomatoes, ¼ cup harissa paste, 3 Tbsp. red wine vinegar, 1 oregano sprig and remaining ½ tsp. salt to pan. Increase heat to medium-high and cook, stirring occasionally, until tomatoes have burst and released all of their juices, and the juices have started to thicken, 8–10 minutes.
SAUTEED CHICKEN CUTLETS WITH CHERRY TOMATOES, OLIVES, FETA ...
From 2sistersrecipes.com
4.7/5 (7)Total Time 25 minsCategory Dinner / One Skillet MealCalories 199 per serving
- Place the flour in a shallow dish. Sprinkle the chicken cutlets lightly with some salt and pepper. Working with 1 cutlet at a time, and dredge chicken in flour, coating both sides evenly. Shake off excess flour.
- In a large, deep skillet, heat 1 tablespoon of olive oil with butter over medium heat. Add the chicken to the skillet and sauté the cutlets for about 3 to 4 minutes per side (depending on the thickness of cutlets), or until the chicken is golden brown and fully cooked.
- Remove and transfer cutlets to a nearby serving platter. Place a sheet of foil wrap over them to keep them warm.
- In the same skillet, reduce heat to low and add in the diced garlic. Stir until garlic softens, about 1 minute. Stir in the remaining 1/2 tablespoon of olive oil, cherry tomatoes, olives, and water. Cook and scrape up any brown bits in the skillet, until the tomatoes softened about 2 minutes. Turn off heat. Taste, and season with salt and pepper to taste.
CRISPY CHICKEN THIGHS IN TOMATO SAUCE WITH FETA - SAVORY ...
From savorysimple.net
5/5 (3)Total Time 35 minsCategory Main CourseCalories 534 per serving
- Place a large flat-sided skillet or Dutch oven (preferably enameled cast iron or stainless steel) over medium-high heat, and add the oil.
- Once the oil is hot shimmery, add the chicken, skin-side down, leaving some space so they’re not touching. Cover with a splatter screen if you have one. Sear the skin for approximately 5-7 minutes without moving it. Turn the heat down or briefly move the pan off the burner if you feel like it may burn, but don't try to flip the chicken too soon or the skin will stick to the pan. The skin will release on its own when it's ready. Once the skin is brown and crispy, use a spatula to flip the chicken and then cook for an additional 2-3 minutes. Using kitchen tongs, remove from the pan and set aside on a plate, skin-side up to preserve the crispy skin.
- Add tomatoes, harissa, sugar, the leaves from 1 sprig oregano, and 1/2 teaspoon salt to the same pan (don't wipe it down; leave the brown bits). Increase the heat to medium-high and cook, stirring and carefully breaking up the whole peeled tomatoes with a spatula or wood spoon, until the sauce has started to thicken slightly, 8–10 minutes.
CHICKEN THIGHS STUFFED WITH FETA CHEESE AND SUN-DRIED TOMATOES
From cdkitchen.com
5/5 (1)Total Time 45 minsServings 4Calories 262 per serving
SPINACH AND FETA STUFFED CHICKEN THIGHS RECIPE
From thespruceeats.com
4.7/5 (64)Total Time 1 hrCategory Dinner, Entree, LunchCalories 1973 per serving
BAKED CHICKEN WITH FETA, CHERRY TOMATOES AND ... - MY FOOD BAG
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Servings 4-5Energy 2017 kj482 kcalCarbohydrate 25.9gFat 26.9g
TOMATO FETA CHICKEN IS A GREEK STYLE BAKED CHICKEN RECIPE
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Servings 4Estimated Reading Time 1 min
10 BEST FETA CHICKEN THIGHS RECIPES - YUMMLY
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BAKED FETA CHICKEN - EASY FAMILY RECIPES
From easyfamilyrecipes.com
4.8/5 (4)Total Time 30 minsCategory DinnerCalories 525 per serving
- Heat half (1 tbsp) of oil in a large skillet over high heat. Once it is hot, place the chicken breast in. Cook for 1-2 min on each side until golden brown.
MEDITERRANEAN CHICKEN BAKE WITH TOMATOES & FETA - …
From cookwhatyoulove.com
4.2/5 (13)Category Keto Dinner RecipesAuthor Chef JennCalories 137 per serving
- Mix the tomatoes, olive oil, garlic, shallot, thyme and half of the feta in the bottom of a 9 x 13 Pyrex baking dish or something similar.
- Make room for the chicken breasts and lay them in so that they're in a single layer without touching. Sprinkle with salt and pepper and the Italian or Greek seasoning.
SUPER DELICIOUS GREEK CHICKEN BAKE RECIPE | HEALTHY ...
From healthyfitnessmeals.com
4.9/5 (20)Total Time 40 minsCategory Main CourseCalories 735 per serving
- In a large baking sheet add the chicken, potatoes, peppers, red onions, lemon wedges, garlic, and tomatoes.
- Sprinkle with oregano, paprika, salt and pepper and drizzle with olive oil. Gently toss until well coated.
- Bake in the preheated oven for 25 minutes, or until chicken is cooked through and veggies are tender.
CHICKEN THIGHS WITH ARTICHOKE HEARTS AND FETA CHEESE ...
From skinnytaste.com
4.9/5 (51)Total Time 30 minsCategory DinnerCalories 108 per serving
- Broil on low about 6 inches from the flame for about 10 minutes or until golden brown, turn chicken and cook an additional 8-10 minutes and chicken is fully cooked.
ONE-PAN CHICKEN WITH TOMATOES AND FETA - FITNESSISTA
From fitnessista.com
User Interaction Count 32Estimated Reading Time 3 mins
GREEK LEMON OVEN ROASTED CHICKEN THIGHS - THE SALTY ...
From thesaltymarshmallow.com
5/5 (45)Category Main CourseCuisine GreekTotal Time 50 mins
- To make the marinade, place the lemon juice, olive oil, garlic, yogurt, oregano, 1 teaspoon of salt and ground black pepper in a zip-top bag or a non-reactive bowl.
- Lightly season the chicken thighs with salt. Place the chicken into the marinade and mix to combine making sure the chicken is coat evenly. Marinate for 15 minutes or up to 24 hours.
- Preheat the oven to 375 degrees Fahrenheit. Place the chicken, skin side up in a cast iron skillet or baking dish. Pour the marinade over the chicken.
- Bake for 20 minutes. Remove the skillet/baking dish from the oven and add the Feta cheese, tomatoes and Kalamata olives on top and in between the chicken pieces.
ROAST CHICKEN WITH FRESH TOMATOES RECIPE - BON APPéTIT
From bonappetit.com
4.6/5 (50)Servings 4
- Place a rack in top third of oven; preheat to 450°. Cut lemon in half. Thinly slice one half into rounds and remove seeds; set other half aside for sauce.
- Whisk garlic, 2 tsp. chopped oregano, and ⅓ cup oil in a large bowl. Pat chicken dry with paper towels and transfer to bowl; add onions and lemon slices. Season with salt and pepper; toss to coat.
- Heat 2 Tbsp. oil in a large heavy skillet, preferably cast iron, over medium-high. Cook chicken (leave onion and lemon behind in bowl), skin side down, until deep golden brown and crisp, 5–7 minutes. Transfer to a plate (chicken won’t be cooked through yet).
- Cook onions and lemon slices in the same pan, turning occasionally, until onions have taken on some color and lemon slices have shriveled slightly, about 5 minutes.
MEDITERRANEAN CROCK POT CHICKEN THIGHS ⋆ REAL HOUSEMOMS
From realhousemoms.com
3.8/5 (6)Total Time 4 hrs 25 minsCategory Main DishCalories 528 per serving
- Heat a skillet over medium heat and add olive oil. Use 1 teaspoon salt to season the chicken thighs.
- Place thighs into the hot pan, skin side down. Brown chicken on each side for 3-5 minutes or until skin begins to get crispy. Once chicken is browned remove from pan and set it aside.
- Add onion to the pan and cook for 2 minutes. Add white wine to the pan and continue to cook on high until liquid is reduced by half.
- Add onion mixture, crushed tomatoes, olives, oregano, garlic, and 1 teaspoon salt in the slow cooker and stir to combine.
GREEK CHICKEN THIGHS WITH LEMON, CAPERS, AND FETA | FOR ...
From fortheloveofcooking.net
Reviews 22Servings 4Cuisine GreekCategory Main
- Flatten out the chicken thighs and remove any excess fat. Season both sides of the chicken thighs with sea salt, freshly cracked pepper, garlic powder, and dried oregano, to taste. Lightly dredge both sides of the chicken in the flour, set aside.
- Heat the tablespoon of olive oil in a large skillet over medium heat. Once the pan is hot, place the chicken into the skillet and cook for 5 minutes; flip and cook for an additional 5 minutes. Remove from the skillet and place onto a plate loosely covered by a tin foil tent.
- Add a teaspoon of more olive oil to the skillet then add the onion. Cook, stirring often, for 3 minutes; add the minced garlic and cook, stirring constantly for 1 minute. Add the lemon juice and chicken broth then bring to a boil. Boil the sauce for 2 minutes then reduce to low; season the sauce with sea salt and freshly cracked pepper, to taste, then add the chicken thighs and their juices back to the pan along with the capers. Cook for another 7-10 minutes. Serve the chicken with some sauce spooned over the top followed by a sprinkling of feta cheese and fresh parsley. Serve immediately. Enjoy.
BAKED CHICKEN THIGHS WITH TOMATOES AND MUSHROOMS - EASY ...
From willcookforsmiles.com
4.2/5 (9)Total Time 55 minsCategory Dinner, Main CourseCalories 983 per serving
- Place the chicken thighs into a large mixing bowl. Add olive oil, balsamic vinegar, lemon juice, grated garlic, thyme and salt. Mix well so that the chicken is evenly coated. Marinate for about 20 minutes.
- Preheat the oven to 425°. Rub an oven-safe skillet with some olive oil and place chicken thighs into the skillet, skin down. Pour the remaining marinade over the top.
- Bake chicken in the oven for about 20 minutes. Mix the tomatoes and mushrooms with olive oil and some salt. Flip chicken thighs and add tomatoes and mushrooms. Bake for another 15-20 minutes. (Longer for bigger thighs.)
- Set the oven to broil for about a minute to brown the top to golden. (Watch the chicken so it won't burn.)
CHICKEN THIGHS WITH TOMATOES AND OLIVES RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 15 minsServings 4Calories 306 per serving
- Sprinkle chicken evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned. Remove chicken from pan; keep warm.
- . Add garlic and onion to pan, and sauté 2 minutes. Stir in tomatoes and wine; bring to a simmer. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done. Remove chicken from pan, and keep warm. Continue to simmer tomato mixture, uncovered, 5 minutes. Stir in olives, basil, and 1/4 teaspoon pepper.
GREEK SHEET PAN CHICKEN WITH BAKED FETA - KILLING THYME
From killingthyme.net
- Put the chicken thighs in a large mixing bowl and drizzle it with the olive oil, then add the herbs, garlic, onion powder, capers, lemon zest, lemon juice, salt, and pepper. Afterward, give the chicken thighs a good toss with your bare hands until everything is well mixed and the chicken is evenly coated; set aside. (If you're doing this in advance, wrap the bowl with plastic wrap or cover with a lid, and place refrigerate until ready for use.)
- Place a sheet of parchment paper over a sheet pan and position the chicken thighs onto the pan. Top with the tomatoes, olives, zucchini, artichokes, roasted red peppers, and feta.
- Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165º F. In order to get a nice golden crisp on your feta, place the sheet pan under the broiler for 3-5 minutes until golden. Keep a close eye on it so you don't burn anything.
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SHEET PAN BAKED CHICKEN, FETA, TOMATOES, AND KALE WITH ...
From foodandwine.com
5/5 (1)Total Time 45 minsCategory Chicken Thighs
BAKED CHICKEN WITH FETA, CHERRY TOMATOES AND ... - MY FOOD BAG
From myfoodbag.co.nz
Servings 4-5Energy 1946 kj465 kcalCarbohydrate 30.6gFat 20.0g
ORZO WITH CHICKEN, SPINACH, FETA, AND TOMATOES RECIPE ...
From recipes.sparkpeople.com
5/5 (26)Calories 373 per servingServings 6
ROAST CHICKEN THIGHS WITH TOMATOES, OLIVES AND FETA ...
From williams-sonoma.com
Servings 4-6Total Time 1 hr 10 mins
ROAST CHICKEN THIGHS WITH TOMATOES, OLIVES AND FETA
From blog.williams-sonoma.com
Estimated Reading Time 2 mins
KETO GREEK CHICKEN TRAYBAKE WITH FETA, TOMATO & 100% OLIVE ...
From hunterandgatherfoods.com
Author Stephanie Masterman
CHICKEN THIGHS WITH TOMATO ORZO OLIVES AND FETA RECIPES
From tfrecipes.com
ROASTED CHICKEN THIGHS WITH TOMATOES, OLIVES, AND FETA
From martha.com
CHILI MADE WITH CHICKEN THIGHS - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN WITH TOMATOES AND FETA RECIPES
From tfrecipes.com
CHICKEN THIGHS SQUASH AND TOMATOES - ALL INFORMATION ABOUT ...
From therecipes.info
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