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.
ONE PAN GREEK CHICKEN WITH FETA AND OLIVES
One pan Greek chicken in a rich tomato sauce packed with onion and capsicums. Baked in the oven and then topped with crumbled feta, briny olives and fresh oregano. This Greek chicken dish is perfect for feeding your family. Add some buttered couscous, maybe a green salad and some bread and you have a Greek feast!!!!
Provided by Claire | Sprinkle and Sprouts
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 180°C/fan forced 160°C/Gas mark 6.
- Roughly chop the onion and capsicums.
- In a large shallow casserole dish (make sure it is hob and oven proof) heat the olive oil over a medium heat and add the onion and capsicum.
- Cook for 5 minutes until softened and starting to colour.
- Slice the garlic and add to the onion mixture.
- Stir in the Greek seasoning, add the can of tomatoes to the pan and then wash the can out with about 1/3 can of water.
- Stir to combine, and cook over a low heat until everything is simmering.
- Meanwhile lay the chicken thighs on a plate, drizzle over the olive oil and then rub in the remaining Greek seasoning.
- Once the tomatoes are simmering, add the chicken thighs in a single layer.
- Place a lid (or tinfoil) on your dish and cooking in the oven 30 minutes.
- Remove the lid and cook uncovered for an additional 10 minutes.
- Serve garnished with chopped oregano, olives and crumbled feta cheese.
Nutrition Facts : Calories 502 kcal, Carbohydrate 17 g, Protein 50 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 236 mg, Sodium 615 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES
Easy Mediterranean Chicken Recipe that requires little prep, one skillet, and 15 minutes to cook! Plus, it's loaded with favorite Mediterranean flavors.
Provided by The Mediterranean Dish
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
- Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
- In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
- Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy
Nutrition Facts : Calories 135 calories, Sugar 5 g, Sodium 580.2 mg, Fat 5.8 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 12.1 g, Fiber 2.4 g, Protein 9.6 g, Cholesterol 24.9 mg
FETA TOMATO OLIVE CHICKEN
Make and share this Feta Tomato Olive Chicken recipe from Food.com.
Provided by Marie
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Salt and pepper chicken and dredge in flour.
- Saute in salad oil over medium heat for about 3 minutes per side or until done.
- Remove from pan and set aside.
- Place olive oil in same pan and add garlic and onion and saute for 2 minutes.
- Add wine and tomatoes and cook for one minute.
- Add olives and cook for another minute.
- Add salt and pepper to taste.
- Remove pan from heat and add basil and feta cheese.
- Place chicken breasts on serving plates and top with tomato olive mixture.
SAUTEED CHICKEN WITH TOMATOES, OLIVES, AND FETA
Categories Cheese Chicken Dairy Olive Poultry Tomato Marinate Sauté Low Carb Dinner Feta Fall Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Score top of chicken breasts with sharp knife; place in large glass baking dish. Whisk 1/2 cup oil, lemon juice, 6 teaspoons oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper. Chill 3 tablespoons dressing for tomatoes. Pour remaining dressing over chicken; turn chicken to coat. Cover; refrigerate at least 3 hours and up to 6 hours, turning occasionally.
- Toss olives, tomatoes, feta, remaining 2 teaspoons oregano, and reserved dressing in medium bowl. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 3 minutes per side. Transfer to platter; season to taste with salt and pepper. Spoon tomato mixture onto chicken.
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
MEDITERRANEAN CHICKEN WITH FETA CHEESE
This is a delicious and LIGHT! pasta dish as well as quite easy to make. If you love meat, then double the chicken... in the recipe I halved the original amount and like it much better that way. I added the kalamata olives to the original recipe and find it makes it a much better dish (but I loved it before the addition). I also use less feta than called for since I reserve a portion without for myself... I don't like feta. 30 minutes total prep and cooking... I work the whole time it's cooking. Enjoy!
Provided by Chef TanyaW
Categories Onions
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Bring water to boil for pasta, then follow package instructions and check for doneness (since recipes always take me a little longer than the stated time, I don't usually start cooking the pasta at the very beginning!).
- Heat oil over medium heat in a large skillet.
- Chop onions coarsely and add to pot.
- Cut chicken into bite-size pieces and add to pot.
- Raise heat to med-high.
- Cook until chicken is not pink on the outside (about 3 minutes).
- Add garlic, oregano, and basil and continue cooking chicken. Stir frequently.
- When chicken is cooked through, stir in wine and cook 1 minute.
- Add tomatoes with juice and continue cooking a few minutes until it becomes less juicy.
- Stir in feta cheese and kalamata olives.
- Garnish with parsley.
- Serve over hot drained orzo -- sometimes I mix it all together.
Nutrition Facts : Calories 407.3, Fat 14.3, SaturatedFat 6.4, Cholesterol 63.1, Sodium 423.2, Carbohydrate 41.2, Fiber 3.2, Sugar 6.5, Protein 23
GREEK CHICKEN WITH ONIONS, OREGANO, OLIVES AND FETA
This is delicious and easy to make. I printed this from a website a while back, so I'm not sure who to credit, but they deserve it!
Provided by MilanzMom
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large Dutch oven over medium high heat, add the olive oil. Dredge the chicken in the flour using a zip-lock bag. Brown the chicken in the oil for about 5 minutes per side.
- Add the onions and continue to cook, stirring occasionally, until slightly soft, about 5 minutes.
- Add the garlic and cook for 30 seconds.
- Add the broth, lemon juice, tomatoes and juice, and oregano. Bring to a boil, add the olives, reduce heat to low and cover. Allow to simmer on the stove for 45 to 50 minutes until the chicken is very tender. Adjust the seasoning with salt and pepper as desired.
- Serve in the pot or in a shallow bowl with the crumbled feta on top.
- Serve with orzo, rice or country bread.
Nutrition Facts : Calories 793.2, Fat 51.5, SaturatedFat 14.6, Cholesterol 189.2, Sodium 1141.5, Carbohydrate 32.7, Fiber 5.1, Sugar 12, Protein 50.4
GRILLED CHICKEN BREASTS WITH TOMATO, OLIVE, AND FETA RELISH
Categories Cheese Chicken Dairy Herb Olive Tomato Quick & Easy Low Cal Backyard BBQ Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Mix cherry tomatoes, olives, 2 tablespoons extra-virgin olive oil, mint, and vinegar in medium bowl. Gently stir in feta cheese. Season relish to taste with salt and pepper.
- Prepare barbecue (medium-high heat). Brush chicken on both sides with remaining 1 tablespoon extra-virgin olive oil; sprinkle with salt and pepper. Grill chicken just until cooked through, about 7 minutes per side. Transfer chicken to plates and slice, if desired. Top with relish and serve.
GREEK-STYLE LEMONY CHICKEN BREASTS WITH KALAMATA OLIVES AND FETA
For this recipe the skin must be on the chicken in order to stuff with garlic underneath it. You can really use as much garlic slices as you desire or as much as you can stuff under the skin!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350°F.
- Grease a 13 x 9-inch baking dish.
- Slice each clove of garlic into three slices.
- Lift the skin gently from the chicken breasts without detaching it and place the 3 slices of garlic under the skin of each breast, then replace the skin.
- Gently rub each breast with 1 tablespoon olive oil, then season each breast with salt and pepper.
- Place the lemon slices in the bottom of the prepared baking dish, then arrange the chicken over the lemon.
- Sprinkle the oregano over the chicken and toss the olives all around the chicken pieces in the dish.
- Drizzle more olive oil around the chicken pieces if desired this is not necessary but I like to do it!).
- Bake for about 40 minutes or until the chicken is done.
- Remove from oven and sprinkle with feta cheese.
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GREEK CHICKEN WITH FETA AND KALAMATA OLIVES - PUREWOW
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Estimated Reading Time 2 mins
- In a large bowl, toss the potatoes with 1 tablespoon of the olive oil and some salt, then spread onto the lined baking dish. Season the chicken thighs with salt and pepper, rub on the remaining olive oil and top with the dried herbs. Nestle the chicken on top of the potatoes, close up the parchment or foil into a tight packet and transfer to the oven for 40 minutes.
- Carefully open up the packet, add in the crumbled feta, olives, cherry tomatoes and red wine vinegar and return to the oven, uncovered, until the potatoes are tender and the chicken is cooked through, 35 to 40 minutes. (Test the doneness by inserting a skewer into each thigh and checking the juices run clear.) Remove from the oven and serve fresh oregano leaves and lemon wedges.
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