Go Back
oven-baked-greek-chicken-cast-iron-skillet-veggies

Oven Baked Greek Chicken with Veggies

Juicy seared chicken thighs baked over sauteed mushrooms, bell pepper, red onion, and cherry tomatoes, finished with Kalamata olives, feta, and a bright red wine vinegar drizzle. Ready in 30 minutes.
Print Recipe Save to Pinterest
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

  • 5 boneless skinless chicken thighs 4 to 5 pieces
  • 1 tsp kosher salt for chicken
  • 0.5 tsp black pepper for chicken
  • 1 tbsp olive oil for searing
  • 1 small red onion sliced into thin half-moons
  • 1 green bell pepper sliced
  • 8 oz sliced mushrooms cremini recommended
  • 3 cloves garlic smashed and sliced thin
  • 1 tsp kosher salt for vegetables
  • 1.5 tsp dried oregano for vegetables
  • 1 tsp black pepper to taste for vegetables
  • 2 cups cherry tomatoes halved
  • 1.5 tsp dried oregano for topping chicken
  • 0.5 cup Kalamata olives sliced
  • 0.5 cup feta cheese crumbled
  • 2 tbsp olive oil for finishing
  • 2 tbsp red wine vinegar for finishing
  • 2 cups Israeli couscous or rice cooked, for serving

Equipment

  • 12-inch cast iron skillet
  • Meat thermometer
  • Paper towels
  • Tongs

Method
 

  1. Preheat oven to 425 degrees F.
  2. Heat a 12-inch cast iron skillet over medium-high heat. Pat chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  3. Add 1 tbsp olive oil to the hot skillet. When shimmering, add chicken with space between pieces. Sear for 2 minutes until golden brown on the bottom. Flip and sear 1 to 2 more minutes. Remove to a plate.
  4. Add more oil if needed. Keep heat at medium-high. Add red onion, green pepper, mushrooms, and garlic. Season with 1 tsp salt, 1.5 tsp oregano, and black pepper. Saute for 3 minutes until vegetables begin to soften. Remove from heat.
  5. Stir in halved cherry tomatoes. Nestle the seared chicken on top of the vegetables and pour any resting juices into the pan. Sprinkle another 1.5 tsp oregano over the chicken.
  6. Transfer to the oven and bake at 425 degrees F for about 15 minutes, until a meat thermometer reads 160 degrees F in the thickest part of the chicken.
  7. Remove from oven. Top with Kalamata olives and crumbled feta. Drizzle with 2 tbsp olive oil and 2 tbsp red wine vinegar. Serve over Israeli couscous, rice, or roasted potatoes.

Notes

Chicken breasts can be substituted for thighs. Check for doneness at 12 minutes if using breasts. Do not skip the red wine vinegar drizzle at the end. Leftovers keep refrigerated for up to 4 days and taste even better the next day. Shred leftover chicken and stuff into pita with tzatziki for a quick lunch.