Recipe by Annetty
This dish has all the flavours that make a Greek dish; we love this meal, its easy to make, looks lovely, basically you put it in the oven and forget about it until its ready. The flavours blend together beautifully, and the smells are divine. Serve it with a fresh garden salad and fresh bread rolls. I often don't do step 2, boiling the potatoes, and it still turns out just fine.
Top Review by JustJanS
I wanted so badly to love this, but it didn't work for us. We should have followed the original instructions and boiled the potatoes first-they were underdone, the chicken was underdone, the onions were raw and I found the sauce to be thin and flavourless (this was after almost double the stated cooking time). I will probably make a version of this again, but I will use stock, add the tomatoes at the beginning, add some wine, and before I finish, reduce the sauce to thicken it and give it some body. Sorry to mark low but dinner was a disappoinment to us.
- 750 g potatoes, skin on, cut into medium pieces (Chat or Kipfler)
- 8 chicken thighs, on the bone skin on
- 2 teaspoons sweet paprika
- 2 Spanish onions, quartered
- 1 red capsicum, cut into strips
- 1 yellow capsicum, cut into strips
- 3 garlic cloves, grushed
- 2 tablespoons olive oil
- 1 tablespoon fresh oregano
- 400 g dice tomatoes
- 12 black olives
- 1 cup crumbled feta
- 1 tablespoon roughtly chopped fresh parsley
Directions See How It's Made
- Preheat oven to 200 degrees.
- Cook potatoes in a large pan of boiling water for 5 minutes, drain & set aside to cool.
- Pat dry the chicken, place in a large baking dish and toss the paprika over the chicken.
- Add the onion, capsicum, garlic and potatoes.
- Drizzle with olive oil, sprinkle with oregano and season well with salt & pepper.
- Bake for 30 minutes.
- Add tomatoes and olives, basting chicken with the juices, cook for 15 minutes or until chicken is fully cooked.
- Serve scattered with feta cheese and parsley.