1cupGreek feta cheese in brine like Vikos or Dodoni
6tablespoonextra virgin olive oildivided
2tablespoonred pepper flakesoptional
freshly ground pepper
Preheat oven to 400 ° F
Season the chicken breasts with sea salt, freshly ground pepper and some red pepper flakes, and dry oregano.Let them sit in the fridge while the potatoes bake.
Cut the potatoes in wedges and place them in a large oven-proof pan—season with sea salt, freshly ground pepper, and dry oregano. Add 3 tablespoons of olive oil and mix so seasonings will distribute evenly—bake in the oven for 30 minutes.
Remove the pan from the oven. Reduce the oven temperature to 350°F.
Tuck the seasoned chicken breasts between potatoes. Add the cherry tomatoes, garlic cloves, and the feta pieces. Season with sea salt and freshly ground pepper over tomatoes, only. Sprinkle more dry oregano and red pepper flakes (optional)all over. Add 3 tablespoons of olive oil over tomatoes, garlic, and feta. Bake for 45 minutes or until the internal temperature of the chicken reaches 165°F.
If you use skin-on, bone-in thighs, season and brown them all over on the pan for 2-3 minutes in olive oil, remove and add the potatoes in the pan and cook as directed. Add the thighs back in with the rest of the ingredients after 30 minutes. Please see the recipe instructions.
Always use good quality olive oil in your cooking. It does not have to be expensive; there are brands with excellent olive oil perfect for cooking. Avoid blends. Get cold-pressed extra virgin olive oil. Trader Joe'shas a lot of good options that fit any budget. I often get the Whole Foods brand for Greek olive oil. It is inexpensive and pretty good.
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.