Greek Lemon Chicken

Greek cuisine is often simple in preparation and complex in flavor. Greek food is typically not spicy and focuses on food that is fresh and in season. The philosophy behind Greek cooking is to enhance flavor and not hide it behind spices. Garlic and cinnamon are popular spices used in many Greek dishes.

This one dish chicken recipe embraces the flavors of Greece, pairing thyme and parsley with garlic (lots of garlic), tangy lemons, savory and salty kalamata olives and feta cheese. Hearty, and oh so flavorful. This one is a keeper.


1 Tablespoon olive oil
1 medium red onion, thinly sliced
2 Tablespoons The Bean & The Leaf Organic Thyme
1 Tablespoon The Bean & The Leaf Organic Parsley
1 Teaspoon freshly ground The Bean & The Leaf Black Peppercorns
10 garlic cloves, minced or 2 1/2 tsps. The Bean & The Leaf Organic Granulated Garlic 
6 Cups small yellow or red potatoes, quartered
2 Cups or 1 can green beans cut up in 1-inch pieces
1 lemon, thinly sliced
1/2 teaspoon The Bean & The Leaf Coarse Sea Salt
1/4 Cup water
2 Tablespoons kalamata olives, finely chopped
2 cans no-salt added diced tomatoes
8 skinned, boned chicken thighs
1/2 cup crumbled feta cheese


Preheat oven to 375°.
Heat oil in large Dutch oven and sauté onion for 3 minutes.
Add the Thyme, Pepper, and Garlic and sauté for 1 minute.
Increase heat to medium high and add potatoes, sauté for 8 minutes.
Stir in green beans, salt, lemon slices, water, olives and tomatoes and remove mixture from heat.
Situate the chicken into the potato mixture and top with feta cheese.
Cover and bake at 375° for 45 minutes.

*You can also make this a packet meal on the grill by putting it in aluminum foil on the grill for about 20 minutes.

Remove from oven/grill, serve and enjoy!