Greek Chicken With Onions, Olives, And Oregano Recipe

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Greek Chicken with onions, olives, and oregano

Jennifer Chung


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!

pinch tips: How to Carve a Whole Chicken





30 Min


1 Hr


Stove Top


3 Tbsp
olive oil
1/3 c
flour--season liberally with salt and black pepper
3 to 4 pound chicken, cut up (8 pieces) or 4 full breasts
large yellow onions, cut into chunks
3 clove
garlic, finely chopped
1 c
chicken broth
grated zest and 4 tablespoons of lemon juice from two lemons
28 ounce can of chopped tomatoes with juice
1/2 c
pitted kalamata olives or black olives, pitted
2 tsp
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 c
feta cheese, crumbled (optional)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Greek
Other Tag: Healthy