Serves 4
70 min
Greek-Style Roast Chicken
Recipe GLPRbf7c6314f117b6
Succulent roasted chicken thighs with crispy skin, golden potatoes, briny olives, and tangy feta cheese, finished with fresh oregano and red wine vinegar for an authentic Mediterranean flavor.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
750 g new potatoes, thickly sliced lengthways
2 tbsp olive oil
8 chicken thighs, skin on and bone in
300 g cherry tomatoes
100 g black olives
½ small pack fresh oregano leaves
200 g feta cheese, crumbled into chunks
2 tbsp red wine vinegar
Directions
Preheat the oven to 200°C (180°C fan). Arrange the potato slices in a large roasting tin and drizzle with half of the olive oil. Season the chicken thighs with salt and pepper, then nestle them among the potatoes. Drizzle the remaining oil over the chicken and place in the oven for 30 minutes until the potatoes are beginning to soften and the chicken skin starts to brown.
Remove the tin from the oven and scatter the cherry tomatoes, black olives, and fresh oregano leaves around the chicken. Distribute the crumbled feta cheese over the top, then drizzle everything with the red wine vinegar. Return to the oven and roast for a further 25–30 minutes until the chicken reaches an internal temperature of 165°F, the skin is golden and crispy, and the potatoes are tender.
Remove from the oven and let rest for 5 minutes before serving. Check that all portions of the chicken, particularly the thickest part near the thigh joint, have reached the safe minimum internal temperature of 165°F.
