Ingredients
- For the Chicken & Marinade:
- Chicken: 2 lbs (approx. 900g) boneless, skinless chicken thighs, cut into 1.5-inch pieces (chicken breast can be used, but thighs offer more flavor and moisture)
- Olive Oil: 1/4 cup extra virgin olive oil
- Lemon Juice: 1/4 cup freshly squeezed (from about 1-2 lemons)
- Lemon Zest: From 1 large lemon
- Garlic: 4 cloves, minced
- Dried Oregano: 2 tablespoons (Greek oregano if possible)
- Dried Thyme: 1 teaspoon
- Salt: 1 teaspoon, or to taste
- Black Pepper: 1/2 teaspoon, freshly ground, or to taste
- Optional: 1/2 teaspoon red pepper flakes for a hint of spice
- For the Casserole Vegetables & Toppings:
- Red Onion: 1 large, cut into 1/2-inch wedges
- Bell Peppers: 2 large, mixed colors (e.g., 1 red, 1 yellow, or 1 green), deseeded and cut into 1-inch pieces
- Cherry or Grape Tomatoes: 1 pint (about 2 cups), left whole or halved if large
- Kalamata Olives: 1/2 cup, pitted and halved (ensure they are good quality for best flavor)
- Artichoke Hearts: 1 can (14 oz / 400g) quartered artichoke hearts in water or brine, drained and roughly chopped (optional, but highly recommended)
- Feta Cheese: 6-8 oz (170-225g) block, crumbled (use good quality sheep’s milk feta if possible)
- Fresh Parsley: 1/4 cup, chopped (for garnish)
- Fresh Dill: 2 tablespoons, chopped (optional, for garnish, adds authentic Greek flavor)
- Optional for serving: Cooked orzo, rice, crusty bread, or a simple green salad.
Instructions
- Marinate the Chicken (The Flavor Foundation):
- In a large bowl, combine the chicken pieces with the 1/4 cup olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, black pepper, and optional red pepper flakes.
- Toss everything together until the chicken is thoroughly coated.
- Cover the bowl and refrigerate for at least 30 minutes. For best results and deeper flavor penetration, marinate for 2-4 hours, or even overnight if time permits. This step is crucial for tender, flavorful chicken.
- Preheat and Prepare:
- Preheat your oven to 400°F (200°C).
- Lightly grease a 9×13 inch (or similar large) baking dish or casserole dish with a little olive oil or cooking spray.
- Assemble the Vegetable Base:
- In the prepared baking dish, add the chopped red onion, bell peppers, cherry tomatoes, Kalamata olives, and drained artichoke hearts (if using).
- Drizzle with an additional tablespoon or two of olive oil (optional, if your chicken marinade isn’t overly oily) and season lightly with a pinch of salt, pepper, and a sprinkle of dried oregano.
- Toss the vegetables gently to coat them evenly. Spread them out in a single layer.
- Add the Chicken:
- Remove the marinated chicken from the refrigerator.
- Nestle the chicken pieces amongst the vegetables in the baking dish. Try to distribute them evenly so they cook uniformly.
- Pour any remaining marinade from the bowl over the chicken and vegetables. This liquid is packed with flavor and will help create a delicious sauce.
- First Bake – Cooking Through:
- Place the baking dish in the preheated oven.
- Bake for 25-30 minutes. The chicken should be mostly cooked through, and the vegetables should be starting to soften and caramelize at the edges. The exact time will depend on the size of your chicken pieces and your oven’s calibration.
- Add the Feta and Final Bake:
- Carefully remove the casserole from the oven.
- Sprinkle the crumbled feta cheese evenly over the top of the chicken and vegetables.
- Return the dish to the oven and bake for another 10-15 minutes, or until the chicken is completely cooked through (internal temperature reaches 165°F or 74°C), the vegetables are tender, and the feta is softened, slightly melted, and lightly golden in spots. If you like your feta more browned, you can switch to the broiler for the last 1-2 minutes, watching very carefully to prevent burning.
- Rest and Garnish:
- Once cooked, remove the casserole from the oven. Let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
- Garnish generously with freshly chopped parsley and dill (if using). A final squeeze of fresh lemon juice over the top can also add a lovely fresh zing.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550