Greek Country Chicken

Transport your taste buds to the Mediterranean with this vibrant and hearty Greek Country Chicken recipe. Juicy, golden-brown chicken thighs are nestled in a skillet of colorful vegetables—red onions, bell peppers, zucchini, and bursting cherry tomatoes—infused with bright lemon zest, aromatic garlic, and bold oregano for that signature Greek flavor. Kalamata olives add a briny contrast, while a generous sprinkle of creamy crumbled feta cheese ties it all together. This one-pan wonder is cooked to perfection in the oven, making cleanup a breeze, and is finished with a garnish of fresh parsley for a fragrant touch. Perfect for a simple yet impressive dinner, serve it with crusty bread or fluffy rice to soak up the flavorful juices. Comfort food meets Mediterranean charm in this rustic, nutrient-packed dish that’s as pleasing to the eye as it is to the palate!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 1 whole (zested and juiced) lemon
• 4 cloves (minced) garlic cloves
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large (sliced into wedges) red onion
• 1 large (sliced into strips) red bell pepper
• 2 medium (cut into half-moons) zucchini
• 1.5 cups cherry tomatoes
• 0.5 cup kalamata olives
• 1 cup (crumbled) feta cheese
• 0.25 cup (chopped, for garnish) fresh parsley
• 0.5 cup chicken broth or water

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the chicken thighs dry with paper towels and season both sides with half of the salt and black pepper.

Step 3

Heat 2 tablespoons of olive oil in a large, ovenproof skillet or Dutch oven over medium-high heat.

Step 4

Sear the chicken thighs, skin-side down, for 4-5 minutes or until golden-brown. Flip and cook the other side for an additional 2 minutes. Remove the chicken and set aside.

Step 5

In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute.

Step 6

Add the red onion wedges, red bell pepper strips, zucchini, and cherry tomatoes to the skillet. Cook for 4-5 minutes, stirring occasionally.

Step 7

Stir in the lemon juice, lemon zest, chicken broth or water, oregano, and remaining salt and pepper.

Step 8

Return the seared chicken thighs to the skillet, placing them on top of the vegetables. Add the kalamata olives evenly around the skillet.

Step 9

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 10

Remove the skillet from the oven and sprinkle the crumbled feta cheese over the top. Garnish with freshly chopped parsley.

Step 11

Serve hot with crusty bread or a side of rice and enjoy this rustic Greek-inspired dish!

Nutrition Facts

Serving size	2034.7 grams (2034.7g)

Amount per serving	% Daily Value*
Calories	2792

Total Fat 210.50g	270%
Saturated Fat 60.20g	301%
Polyunsaturated Fat 5.20g
Cholesterol 620mg	207%
Sodium 10183mg	443%
Total Carbohydrate 87.40g	32%
Dietary Fiber 22.60g	81%
Total Sugars 46.60g
Protein 141.40g	283%

Vitamin D 24IU	120%
Calcium 1141mg	88%
Iron 16mg	88%
Potassium 3667mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.4%

Protein: 20.1%

Carbs: 12.4%