Greek Chicken With Onions Oregano Olives And Feta Recipes

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ONE PAN GREEK CHICKEN WITH FETA AND OLIVES



One Pan Greek Chicken with Feta and Olives image

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

2 onions
1 red capsicum
1 yellow capsicum
2 tbsp olive oil
3 garlic cloves
14 oz tin chopped tomatoes
1 tbsp greek seasoning
salt and pepper
8 boneless skinless chicken thighs
1 tbsp olive oil
1 tbsp greek seasoning
handful black olives
chopped fresh oregano
2/3 cup crumbled feta

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

GREEK-STYLE ROAST CHICKEN



Greek-style roast chicken image

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

750g new potatoes, thickly sliced lengthways
2 tbsp olive oil
8 chicken thighs, skin on and bone in
300g cherry tomatoes
100g black olives
½ small pack oregano, leaves picked
200g pack feta, crumbled into chunks
2 tbsp red wine vinegar

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

GREEK CHICKEN WITH ONIONS, OREGANO, OLIVES AND FETA



Greek Chicken With Onions, Oregano, Olives and Feta image

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

3 tablespoons olive oil
1/3 cup flour, seasoned with
salt and pepper
1 whole chicken, cut into 8 parts (3-4 pounds)
2 large yellow onions, cut into large chunks
3 garlic cloves, finely chopped
1 cup chicken broth
2 lemons, zest of, grated
4 tablespoons fresh lemon juice
1 (28 ounce) can of chopped tomatoes with juice
2 teaspoons fresh oregano, chopped
1/2 cup kalamata olive, pitted
1/2 cup feta cheese, crumbled
kosher salt
pepper

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

GREEK CHICKEN WITH TOMATOES AND FETA



Greek Chicken With Tomatoes and Feta image

The delicious combination of tomato, oregano and feta turn this simple chicken dish into something special. Plan ahead as it needs to marinate for several hours.

Provided by MarieRynr

Categories     Chicken Breast

Time 4h35m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breast halves (about 1 1/2 lbs.)
1 grated lemon, juice and zest of
1 cup dry white wine
2 tablespoons chopped fresh oregano (plus more for garnish)
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
2 tablespoons olive oil
1 tablespoon unsalted butter
1 small onion, diced
4 plum tomatoes, cored and chopped
2 garlic cloves, minced
1/2 cup pitted Greek olive
6 fresh basil leaves, cut into thin strips, plus more for garnish
2 ounces feta cheese, cut into 1/4 inch cubes (about 1/2 cup)

Steps:

  • Rinse the chicken breasts under cool water, pat dry and place in a shallow glass baking dish.
  • Stir the lemon zest, juice, wine, oregano, salt and pepper together and pour over the chicken, rubbing it into all sides.
  • Cover and marinate in the refrigerator for several hours or overnight. Bring to room temperature before cooking.
  • Heat olive oil and butter in a large skillet, until butter melts and is sizzling. Remove the chicken breasts from the marinade, RESERVING the marinade to make the sauce. Brown the chicken in the hot skillet, turning only once, about 4 to 5 minutes per side, until lightly browned on both sides. Transfer to a platter, loosely cover and keep warm while you prepare the sauce.
  • Add the onion and tomato to the pan you cooked the chicken in.Reduce the heat and cook, stirring frequently, 2 to 3 minutes, until the onion is soft and translucent and the tomatoes soften and release liquid. Add the garlic and saute for 1 minute, stirring constantly. Add the reserved marinade and bring to a boil. Reduce heat and simmer for 2 to 3 minutes until the liquid has reduced by half. Season with additional salt and pepper if desired.
  • Return the chicken to the skillet with the sauce. Add the olives and basil and simmer on low for 5 to 8 minutes until the chicken is cooked through and feels firm to the touch.
  • Transfer to a hot platter or individual plates. Spoon sauce over each breast and scatter with the feta cubes. Garnish with additional fresh basil and oregano leaves. Serve warm.

Nutrition Facts : Calories 348.8, Fat 16.3, SaturatedFat 5.7, Cholesterol 89.5, Sodium 689.2, Carbohydrate 9.4, Fiber 1.9, Sugar 3.9, Protein 30.5

CHICKEN WITH OLIVES AND FETA CHEESE



Chicken with Olives and Feta Cheese image

Provided by Peter Rasmussen

Categories     Chicken     Olive     Onion     Tomato     Sauté     Low Carb     Feta     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

2 pounds chicken thighs with skin and bones
1 tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes in juice
3/4 cup Kalamata olives or other brine-cured black olives, pitted, sliced
1/2 cup dry red wine
1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried
2/3 cup crumbled 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.

GREEK CHICKEN WITH CUCUMBER-FETA SALAD



Greek Chicken With Cucumber-Feta Salad image

This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.

Provided by Ali Slagle

Categories     dinner, easy, poultry, salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups plain Greek yogurt
3 garlic cloves, finely grated
Kosher salt (Diamond Crystal)
Black pepper
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken thighs, patted dry
1 1/2 pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)
1 pound ripe tomatoes
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
1/2 cup Kalamata olives, pitted and halved

Steps:

  • In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
  • Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
  • Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
  • In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
  • To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

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