Description
How to make Greek chicken casserole with tender chicken, feta cheese and Mediterranean herbs that brings comfort to your dinner table.
Ingredients
Scale
Chicken and Base
- 2 lbs chicken thighs, bone-in and skin-on
- 3 medium potatoes, cut into 1-inch cubes
- 1 large onion, sliced
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
Mediterranean Flavors
- 4 oz feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted
- 3 Roma tomatoes, diced
- 4 cloves garlic, minced
- 1/4 cup fresh oregano, chopped
Seasoning and Oil
- 1/3 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Prep Oven: Preheat your oven to 425°F and lightly grease a 9×13 inch baking dish. This high temperature ensures golden, crispy skin on the chicken.
- Season Chicken: Pat chicken thighs completely dry and season generously with salt and pepper on both sides. Dry skin is the secret to achieving that perfectly crispy texture.
- Combine Vegetables: Toss potatoes, onion, bell peppers, tomatoes, and garlic with olive oil, lemon juice, oregano, and seasonings until everything is well coated and glistening.
- Layer Casserole: Spread seasoned vegetables in prepared baking dish, then nestle chicken thighs on top, skin side up. The vegetables create a flavorful bed for the chicken.
- Add Toppings: Scatter crumbled feta cheese and Kalamata olives over everything, pressing gently into vegetables. These add bursts of authentic Greek flavor throughout each serving.
- Bake Covered: Cover tightly with foil and bake for 30 minutes. This steams the vegetables tender while the chicken starts cooking through completely.
- Finish Uncovered: Remove foil and bake 15 more minutes until chicken skin is golden and internal temperature reaches 165°F. Let rest 5 minutes before serving.
Notes
- Pat chicken skin completely dry before seasoning for the crispiest results.
- Store leftovers in airtight containers in refrigerator for up to 4 days.
- Substitute boneless thighs but reduce total cooking time by 10 minutes.
- Assemble casserole up to 24 hours ahead and refrigerate before baking.
- Use a meat thermometer to ensure chicken reaches 165°F internal temperature.
- Let casserole rest 5 minutes before serving for easier portion cutting.
Allergy Information: Dairy
Nutrition
- Calories: 385 calories
- Fat: 22g
- Carbohydrates: 28g
- Protein: 28g