Mom’s Greek Chicken

This week is a big week for my mom here on the blog.  She’s always inspired me to cook, craft, and all things domestic (she’s really good at them, too).  It’s been a super help in the kitchen, as well as knowing how to sew up and repair pants, shirts, pillows, and blankets.  You may recognize her from other recipes including this great mushroom soup and yesterday’s coconut pumpkin pie.

This recipe is one we didn’t have often when I was younger, but boy can I appreciate it now that I’m older.  If you’re a cheese lover (or you splurge on cheese occasionally) this is also great with some feta.  We’ve made it both ways to test, and they’re both winners.  You’re going to enjoy this one.

artichoke hearts chopped

Ingredients
4 lbs bone-in, skin-on chicken thighs
1 16 oz jar artichoke hearts, quartered
8-10 oz pitted kalamata olives (4-5 oz whole, 4-5 oz halved)
9-10 oz large Spanish olives, pimento stuffed
10 large cloves garlic, grated
1 15 oz can petite diced tomatoes
1/2 C extra virgin olive oil
1/4 C apple cider vinegar
2 Tbsp balsamic vinegar
1 Tbsp dried thyme
2 Tbsp greek oregano

optional
1 16 oz container feta cheese

Method

salt and peppered chicken thighs

Pat chicken dry, and season with salt and pepper.

marinade ingredients

In a large bowl, mix all other ingredients except chicken.

marinading greek chicken

Add chicken and mix thoroughly.  Allow to marinate at least 4 hours, but preferably overnight.

After marinading (add feta if using) and preheat the oven to 450ºF.  For this recipe we ended up using two oblong dishes, one large and one small (we use these all the time; they’re awesome).

baked chicken

Cover with foil, and bake in the oven for 45-50 minutes, uncovering for the final 5-10 minutes, until juices from the chicken run clear when poked with a skewer/fork.

Serve in a shallow bowl with a combination of chicken and marinade ingredients.  This is an absolute hit here at the house, and is great as leftovers as well.

delicious finished greek chicken

For a thoroughly “Greek” meal, serve with a side of our cucumber salad.

21 thoughts on “Mom’s Greek Chicken

  1. Made it without the cheese — this was absolutely wonderful! I halved the recipe as I only had 2 lbs of chicken thighs and now I can’t get enough! It’s very filling with just the marinade ingredients as a side.

    • We ate this both cold and reheated–it was great. Freezing should be fine, too; but in freezing and defrosting, later it might come out a little mushy.

  2. This was INCREDIBLE! My 2 year old and non-paleo husband love it! I made a few changes based on what I had: I only used 4 chicken thighs (that was all I had), I used sundried tomatoes and tomato juice instead of diced tomatoes and used a lot more artichoke hearts than called for. I wish I made more so we could have leftovers! I served it with roasted rutabaga fries.

  3. Pingback: Greek Chicken | Pintester

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    • Ours never dries out or burns, but I will admit that every oven is a little different. How did it turn out?

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