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Warm Chicken Greek Salad

Serves: 2


This salad is simple to clean up because it is all cooked in one pan in the oven. It is also a light meal because it is full of veggies. I served with sliced bread to scoop up the juices of this salad because they are delicious. It is a meal in itself therefore nothing more to add with it. Well maybe a beer or a glass of vino.


Ingredients

5 bone in chicken thighs

2 tbsp olive oil

1 tbsp dried oregano

1 tbsp garlic salt or salt and pepper

Juice and zest of one lemon

1 ½ cup thinly sliced potatoes

3 cups baby tomatoes cut in half

1 large red onion sliced thinly

2 cups bell peppers thickly sliced

2 cups zucchini halved and thickly sliced

3 tbsp olive oil

2 tbsp minced garlic

2 tbsp dried oregano

Juice and zest of one lemon

Feta cheese – to your liking


Directions

  1. Place chicken in a Ziploc bag and add 2 tbsp olive oil, 1 tbsp oregano, 1 tbsp garlic salt and juice and zest of one lemon

  2. Seal bag, shake/massage chicken and place in fridge for ½ hours to absorb the flavourings

  3. Preheat oven to 390°F

  4. Cover a deep baking sheet with aluminum foil

  5. Take chicken out of bag (leaving juices in bag) and place in center of baking sheet

  6. Place thinly sliced potatoes into chicken Ziploc bag and shake up to absorb flavourings

  7. Spread potatoes out all over baking sheet and place pan in oven

  8. Meanwhile, place tomatoes, onion, peppers, zucchini, 3 tbsp oil, garlic, oregano, lemon zest and juice into a large bowl

  9. Using your hands mix everything until everything is well coated in juices

  10. Once chicken and potatoes have cooked for 15 minutes, turn over chicken and place chicken on the outer edge of pan

  11. Spread veggies into the middle of pan and combine with the potatoes

  12. Cook veggies and chicken for 30 minutes

  13. Take pan out and let sit five minutes

  14. Remove chicken to let cool further on cutting board

  15. Delicately, scoop in veggies into a large bowl, pour all the juices from pan into the bowl as well

  16. Remove chicken from the bone and cut into chunks and place into bowl

  17. Combine chicken and veggies delicately

Serve salad warm in soup style bowls and crumble with as much feta cheese you want

This is absolutely delicious and bread to scoop up the juices is a must



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