Chicken and Potato Bake with Tomatoes and Feta

Chicken and potato bake with cherry tomatoes and feta in a Dutch oven

Chicken and Potato Bake with Tomatoes and Feta

Chicken thighs, potatoes, cherry tomatoes and Greek feta baked in one pan with lemon, garlic and oregano. Crispy potatoes, juicy chicken, an easy weeknight dinner.

Course Dinner, Main Course

Cuisine Greek

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings

Calories 693kcal

Author by Jenny Skrapaliori Graves

Equipment

12-inch (30 cm) Dutch oven or oven-safe pan with lid
Instant-read thermometer

Ingredients

2 lb boneless, skinless chicken thighs (about 6–8 thighs) (900 g)
5 medium Yukon Gold potatoes about 2 lb (900 g), quartered
5–6 garlic cloves unpeeled
1 cup cherry tomatoes (150 g)
½ cup about 3 oz / 85 g Greek feta in brine, crumbled
6 tablespoons extra virgin olive oil, divided (90 ml)
1 lemon juiced
2 teaspoons dried oregano
½ teaspoon red pepper flakes optional
1½ teaspoons sea salt divided
½ teaspoon freshly ground black pepper

Instructions

Heat the oven to 400°F (200°C).
Season the chicken. In a large bowl, toss the chicken with salt, pepper, oregano and red pepper flakes.
Sear. Heat half the olive oil in a wide 12-inch (30 cm) Dutch oven or oven-safe pan over medium-high heat. When it shimmers, add the chicken and brown on both sides, about 4 minutes per side.
Season the potatoes. Add the quartered potatoes to the same bowl. Toss with salt, pepper, the remaining olive oil and the juice of one lemon.
Build the pan. Tuck the potatoes between the chicken. Scatter the cherry tomatoes, garlic cloves and crumbled feta on top, and pour over the oil and lemon left in the bowl.
Bake covered with the lid on (or foil) for 30 minutes.
Bake uncovered for another 30–45 minutes, until the potatoes are golden and the chicken reaches 165°F (75°C) in the thickest part of a thigh on an instant-read thermometer.
Crisp the potatoes if needed. If the potatoes want more color, move the chicken to a platter, tent it with foil, and return the pan to the oven until the potato edges are crispy.

Notes

Always cook with good extra virgin olive oil — it doesn't need to be expensive. Look for cold-pressed extra virgin rather than blends. Trader Joe's and Whole Foods both carry good, affordable Greek extra virgin olive oils.

Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition