Greek-style baked chicken
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 791, total fat 67 G., saturated fats 15 G., proteins 37 G., carbohydrates 12 G., fiber 4 G., cholesterol 206 mg, sodium 1163 mg, sugar 3 G.
Calories 791, total fat 67 G., saturated fats 15 G., proteins 37 G., carbohydrates 12 G., fiber 4 G., cholesterol 206 mg, sodium 1163 mg, sugar 3 G.
This incredibly simple dish infuses baked chicken thighs with the vibrant flavors of a classic Greek salad. Simply toss ingredients, including olives, capers, and grape tomatoes, with the chicken and bake until golden and crispy and the vegetables are tender. Top with crumbled feta and serve with quinoa or a quick vegetable salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 small chicken thighs with skin and bones (about 1.1 kg)
- 2 cups grape tomatoes, halved
- 1 cup pitted Kalamata olives
- 1 small red onion, thinly sliced
- 0.5 cups capers in brine (with liquid)
- 0.5 cup red wine vinegar
- 0.5 cups olive oil
- 1/4 tbsp. dried oregano
- 60 g crumbled feta (about 1/3 cup)
- Cooked quinoa, ready to serve
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Recipes with similar ingredients: chicken thighs, grape tomatoes, Kalamata olives, feta cheese, oregano, wine vinegar, capers
Cooking the dish according to the recipe:
- Position the oven rack on the middle shelf and preheat the oven to 200°C.
- In a large bowl, combine the chicken thighs, tomatoes, olives, onion, capers in brine, vinegar, olive oil, oregano, 1 teaspoon salt, and a pinch of freshly ground black pepper. Stir until the chicken is well coated.
- Transfer everything to a 22x32 cm baking dish. Place the chicken pieces in a single layer on top of the vegetables, skin side up, so that the skin is clearly visible (this way it will fry better).
- Bake, uncovered, for 50 minutes, then increase the oven temperature to 450°F (230°C). Bake until the skin is crisp and golden, the chicken is cooked through (a thermometer inserted into the thickest part of the thigh, away from the bone, should read 165°F (74°C)), and the liquid in the pan has reduced by half, another 10 minutes.
- Sprinkle with feta and let rest for 5-10 minutes before serving. Serve the chicken with the sauce from the pan.
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