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Greek-Style Chicken with Potatoes, Peppers, Olives and Feta

A delightful and easy dish that combines roasted chicken with seasoned potatoes, peppers, olives, and feta for a taste of the Mediterranean.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken Thighs (or Breasts) Tender and juicy, perfect for absorbing the flavors.
  • 4 medium Yukon Gold Potatoes Creamy and rich; red potatoes can be used as an alternative.
  • 3 cups Bell Peppers A mix of red, yellow, and green for color and sweetness.
  • 1 cup Kalamata Olives Bold and slightly tangy; substitute with green olives if preferred.
  • 1 cup Feta Cheese Crumbled on top for creaminess; goat cheese can be used as an alternative.
Seasoning and Oil
  • 1/4 cup Extra Virgin Olive Oil To coat the vegetables.
  • 3 cloves Garlic Minced for flavor.
  • 1 tablespoon Oregano Dried or fresh according to preference.
  • 1 medium Lemon Juice For seasoning the chicken.
  • to taste Salt and Pepper To taste for seasoning.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine bite-sized pieces of Yukon Gold potatoes and chopped bell peppers. Drizzle with olive oil, minced garlic, salt, pepper, and oregano. Toss until well coated.
  3. Pat the chicken dry and season generously with salt, pepper, and a splash of lemon juice.
  4. Place the seasoned chicken on top of the vegetables in a large roasting pan, ensuring everything is spread out evenly.
  5. Scatter Kalamata olives and crumbled feta cheese over the chicken and veggies.
Cooking
  1. Transfer the pan to the preheated oven and roast for about 40 minutes, or until the chicken is golden and cooked through, basting occasionally.
  2. Once cooked, remove from the oven and finish with a sprinkle of fresh chopped parsley or oregano.

Notes

Feel free to add herbs like thyme or rosemary, or substitute chicken with chickpeas or portobello mushrooms for a vegetarian version. Store leftovers in an airtight container in the fridge for up to three days.