Best 5 Greek Chicken With Onions Olives And Oregano Recipes

Tantalize your taste buds with a culinary journey to the heart of the Mediterranean with our Greek Chicken with Onions, Olives, and Oregano recipe. This delectable dish captures the essence of Greek cuisine, showcasing a harmonious blend of flavors and textures that will transport you to the sun-kissed shores of Greece.

Embark on a taste adventure as you explore the depths of this flavorful creation. Tender chicken pieces, marinated in a symphony of herbs and spices, are roasted to perfection, creating a crispy outer layer that yields to a succulent and juicy interior. Succulent onions and briny olives add a delightful savory touch, while fresh oregano infuses the dish with its aromatic essence.

This recipe offers a symphony of flavors and textures that will tantalize your taste buds. The tender chicken, marinated in a zesty blend of herbs and spices, is roasted to perfection, creating a crispy outer layer that yields to a succulent and juicy interior. The onions and olives add a delightful savory touch, while the oregano infuses the dish with its aromatic essence.

Accompanying the main course, you'll find a collection of delectable recipes that perfectly complement the Greek Chicken. Indulge in the creamy richness of the Tzatziki Sauce, a refreshing cucumber-yogurt dip that adds a cooling touch to the savory flavors of the chicken. Prepare the fluffy and aromatic Greek Lemon Potatoes, roasted with a blend of herbs and lemon zest for a delightful side dish.

For a satisfying finish, whip up a batch of the classic Greek Salad, a refreshing combination of crisp cucumbers, tomatoes, onions, and feta cheese, dressed with a tangy vinaigrette. And to quench your thirst, savor the refreshing Greek Iced Coffee, a delightful blend of coffee, milk, and sugar, served chilled for a perfect ending to your Greek culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

ONE PAN GREEK CHICKEN WITH FETA AND OLIVES

One Pan Greek Chicken with Feta and Olives image

One pan Greek chicken in a rich tomato sauce packed with onion and capsicums. Baked in the oven and then topped with crumbled feta, briny olives and fresh oregano. This Greek chicken dish is perfect for feeding your family. Add some buttered couscous, maybe a green salad and some bread and you have a Greek feast!!!!

Provided by Claire | Sprinkle and Sprouts

Categories Main Course

Time 45m

Number Of Ingredients 14

Ingredients

2 onions
1 red capsicum
1 yellow capsicum
2 tbsp olive oil
3 garlic cloves
14 oz tin chopped tomatoes
1 tbsp greek seasoning
salt and pepper
8 boneless skinless chicken thighs
1 tbsp olive oil
1 tbsp greek seasoning
handful black olives
chopped fresh oregano
2/3 cup crumbled feta

Steps:

Pre-heat the oven to 180°C/fan forced 160°C/Gas mark 6.
Roughly chop the onion and capsicums.
In a large shallow casserole dish (make sure it is hob and oven proof) heat the olive oil over a medium heat and add the onion and capsicum.
Cook for 5 minutes until softened and starting to colour.
Slice the garlic and add to the onion mixture.
Stir in the Greek seasoning, add the can of tomatoes to the pan and then wash the can out with about 1/3 can of water.
Stir to combine, and cook over a low heat until everything is simmering.
Meanwhile lay the chicken thighs on a plate, drizzle over the olive oil and then rub in the remaining Greek seasoning.
Once the tomatoes are simmering, add the chicken thighs in a single layer.
Place a lid (or tinfoil) on your dish and cooking in the oven 30 minutes.
Remove the lid and cook uncovered for an additional 10 minutes.
Serve garnished with chopped oregano, olives and crumbled feta cheese.

Nutrition Facts : Calories 502 kcal, Carbohydrate 17 g, Protein 50 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 236 mg, Sodium 615 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

GREEK CHICKEN WITH ONIONS, OREGANO, OLIVES AND FETA

Greek Chicken With Onions, Oregano, Olives and Feta image

This is delicious and easy to make. I printed this from a website a while back, so I'm not sure who to credit, but they deserve it!

Provided by MilanzMom

Categories Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1/3 cup flour, seasoned with
salt and pepper
1 whole chicken, cut into 8 parts (3-4 pounds)
2 large yellow onions, cut into large chunks
3 garlic cloves, finely chopped
1 cup chicken broth
2 lemons, zest of, grated
4 tablespoons fresh lemon juice
1 (28 ounce) can of chopped tomatoes with juice
2 teaspoons fresh oregano, chopped
1/2 cup kalamata olive, pitted
1/2 cup feta cheese, crumbled
kosher salt
pepper

Steps:

In a large Dutch oven over medium high heat, add the olive oil. Dredge the chicken in the flour using a zip-lock bag. Brown the chicken in the oil for about 5 minutes per side.
Add the onions and continue to cook, stirring occasionally, until slightly soft, about 5 minutes.
Add the garlic and cook for 30 seconds.
Add the broth, lemon juice, tomatoes and juice, and oregano. Bring to a boil, add the olives, reduce heat to low and cover. Allow to simmer on the stove for 45 to 50 minutes until the chicken is very tender. Adjust the seasoning with salt and pepper as desired.
Serve in the pot or in a shallow bowl with the crumbled feta on top.
Serve with orzo, rice or country bread.

Nutrition Facts : Calories 793.2, Fat 51.5, SaturatedFat 14.6, Cholesterol 189.2, Sodium 1141.5, Carbohydrate 32.7, Fiber 5.1, Sugar 12, Protein 50.4

OREGANO OLIVE CHICKEN

Oregano Olive Chicken image

Folks won't believe a recipe that tastes so savory and special could be so light! Full of fresh-herb flavor, this chicken boasts a wonderful fragrance as it cooks. -Consuelo Lewter, Murfreesboro, Tennessee

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 broiler/fryer chicken (4 pounds), cut up and skin removed
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 cup white wine or reduced-sodium chicken broth
1/2 cup chopped pimiento-stuffed olives
1/4 cup capers, drained
2 tablespoons minced fresh oregano
1 tablespoon minced fresh mint
1 tablespoon cider vinegar
2 garlic cloves, minced
1 teaspoon minced fresh thyme

Steps:

Sprinkle chicken with pepper. In a large nonstick skillet coated with cooking spray, brown chicken on all sides in oil. Remove and keep warm. Drain drippings from skillet., Combine the remaining ingredients; pour into skillet, stirring to loosen browned bits. Bring to a boil. Carefully return chicken to the pan. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear.

Nutrition Facts :

GREEK CHICKEN WITH ONIONS, OREGANO, OLIVES AND FETA

GREEK CHICKEN WITH ONIONS, OREGANO, OLIVES AND FETA image

Categories Chicken

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1/3 cup flour, seasoned with salt and pepper
1 (3 1/2- or 4 1/4-pound) chicken, cut into 8 parts
2 large yellow onions, cut into large chunks
3 cloves garlic, finely chopped
1 cup chicken broth
Grated zest and 4 tablespoons fresh lemon juice from 2 lemons
1 (28-ounce) can of chopped tomatoes with juice
2 teaspoons fresh oregano, chopped
1/2 cup kalamata olives, pitted
Kosher salt and pepper to taste
1/2 cup feta cheese, crumbled

Steps:

In a large Dutch oven over medium-high heat, add the olive oil. Dredge the chicken in the flour using a resealable plastic bag. Brown the chicken in the oil for about 5 minutes per side. Add the onions and continue to cook, stirring occasionally, until slightly soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the broth, lemon zest and juice, tomatoes and juice, and oregano. Bring to a boil, add the olives, reduce heat to low and cover. Allow to simmer on the stove for 45 to 50 minutes until the chicken is very tender. Adjust the seasoning with salt and pepper as desired. Serve in the pot or in a shallow bowl with the crumbled feta on top.

GREEK CHICKEN WITH ONIONS, OLIVES, AND OREGANO

Greek Chicken with onions, olives, and oregano image

This is even better if you make the day before and let the flavors marry overnight. SERVE this over rice or over orzo and with crusty bread!

Provided by Jennifer Chung @JenniferChung

Categories Chicken

Number Of Ingredients 12

Ingredients

3 tablespoon(s) olive oil
1/3 cup(s) flour--season liberally with salt and black pepper
1 - 3 to 4 pound chicken, cut up (8 pieces) or 4 full breasts
2 - large yellow onions, cut into chunks
3 clove(s) garlic, finely chopped
1 cup(s) chicken broth
- grated zest and 4 tablespoons of lemon juice from two lemons
1 - 28 ounce can of chopped tomatoes with juice
1/2 cup(s) pitted kalamata olives or black olives, pitted
2 teaspoon(s) fresh oregano, chopped (or 4 tsp. dried or as much as you want, to taste. we like a lot!)
- salt and pepper, to taste
1/2 cup(s) feta cheese, crumbled (optional)

Steps:

In a large dutch oven, over medium high heat, heat the olive oil. Dredge the chicken in the flour using a resealable plastic bag. Brown the chicken in the oil for about 5 minutes per side. Add the onions to the chicken and continue to cook, stirring occasionally until soft (about 5 minutes). Add the garlic and cook for about 30 seconds. Add the chicken broth, lemon zest and juice, tomatoes and juice, and oregano. Bring to a boil and then reduce the heat to low. Add the olives, cover and simmer for about 45 minutes or until the chicken is very tender and starts to fall off the bone. Adjust the seasoning with salt and pepper. Serve with the crumbled feta, if desired.

Tips:

For the best flavor, use a high-quality olive oil. Extra virgin olive oil is the best choice.
If you don't have time to marinate the chicken for 30 minutes, you can skip this step. However, marinating the chicken will help to make it more flavorful and tender.
Be sure to use a large skillet or Dutch oven for this recipe. You need enough space for the chicken to cook evenly and for the vegetables to caramelize.
If you don't have dry white wine, you can use chicken broth or water. However, dry white wine will add a delicious flavor to the dish.
Serve the chicken with rice, potatoes, or pasta. You can also serve it with a side of Greek salad.

Conclusion:

This Greek chicken with onions, olives, and oregano is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a flavorful sauce made with olive oil, white wine, and herbs. The onions and olives add a sweet and savory flavor to the dish, while the oregano adds a touch of freshness. This dish is sure to please everyone at the table.