Description
This Oven Baked Greek Chicken with Veggies recipe offers a flavorful and healthy Mediterranean-inspired meal. Juicy seared chicken thighs are combined with sautéed onions, peppers, mushrooms, garlic, and cherry tomatoes, then baked to perfection. Finished with Kalamata olives, crumbled feta, olive oil, and red wine vinegar, it’s a vibrant, protein-packed dish that pairs beautifully with Israeli couscous or your favorite grain.
Ingredients
Scale
Chicken and Seasoning
- 4-5 boneless skinless chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Vegetables and Flavorings
- 1 small red onion, sliced
- 1 green pepper, sliced
- 8 ounces sliced mushrooms
- 3 cloves garlic, smashed and thinly sliced
- 1 teaspoon kosher salt
- 1 1/2 teaspoons dried oregano
- Black pepper, to taste
- 2 cups cherry tomatoes, halved
- 1 1/2 teaspoons dried oregano
Finishing Touches
- 1/2 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
For Serving
- Hot Israeli couscous (or rice, potatoes, cauliflower rice)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the chicken and veggies.
- Sear the Chicken: Heat a large 12-inch cast iron skillet over medium-high heat. Pat chicken thighs dry, then season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add 1 tablespoon olive oil to the hot pan. Once shimmering, add chicken thighs spaced apart, searing each side for 2-3 minutes until nicely browned. Remove chicken from skillet and set aside.
- Sauté Vegetables: If needed, add more oil to the skillet and keep heat at medium-high. Add sliced red onion, green pepper, mushrooms, and garlic. Season with 1 teaspoon kosher salt, 1 1/2 teaspoons dried oregano, and black pepper to taste. Sauté for about 3 minutes until vegetables soften slightly. Remove pan from heat.
- Add Tomatoes and Arrange Chicken: Stir in halved cherry tomatoes. Place the seared chicken thighs atop the vegetable mixture in the skillet along with any accumulated chicken juices. Sprinkle an additional 1 1/2 teaspoons dried oregano evenly over the dish.
- Bake: Transfer the skillet to the preheated oven and bake for approximately 15 minutes, or until a meat thermometer inserted into the chicken reads 160°F (71°C).
- Prepare Side (Optional): While baking, prepare Israeli couscous or your preferred side dish according to package instructions.
- Finish and Serve: Remove skillet from oven and top the chicken and vegetables with sliced Kalamata olives and crumbled feta cheese. Drizzle with 2 tablespoons olive oil and 2 tablespoons red wine vinegar. Serve hot over couscous, rice, potatoes, or cauliflower rice.
Notes
- Do not overcook the chicken during searing; just brown to develop flavor before baking.
- If you don’t have Kalamata olives, substitute with any briny black olives.
- Feta cheese adds a nice salty tang; omit or replace with a vegan cheese alternative to suit dietary needs.
- This dish pairs well with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
