- Chicken Marinade:
- 1/2 pound boneless, skinless chicken thighs
- Zest and juice of 1/2 lemon
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Casserole:
- 2 pounds small red potatoes, scrubbed*
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt and pepper
- 1/4 cup chopped pitted kalamata olives
- 1/2 pint grape tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped baby spinach
- Place chicken in a large resealable plastic bag.
- Whisk the remaining marinade ingredients together in a small bowl and pour into the bag with the chicken. Seal and refrigerate to marinate for at least an hour, up to overnight.
- Heat a large skillet over medium-high heat and place the marinated chicken pieces in the pan. (Discard marinade.) Cook until browned on each side and chicken is fully cooked through. Transfer to a cutting board and shred with two forks. Set aside.
- Preheat oven to 375 degrees F.
- Toss the potatoes, olive oil, oregano, salt and pepper in a large bowl until all the potatoes are evenly coated.
- Add the olives, tomatoes, feta and shredded chicken to the bowl and gently toss to combine. Transfer the mixture to a 9 x 9-inch or similar-sized baking dish. Cover with foil.
- Bake for 40 minutes. Remove the foil, increase the temperature to 400 degrees F, and bake for another 20 minutes until the potatoes start to brown and crisp around the edges.
- Remove from oven, top with chopped spinach and serve.
04/13/2018
recipepes.com
Greek Potato Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
