entrees

Greek Roasted Chicken & Tomatoes

It doesn’t get any simpler than this single sheet pan recipe for Greek chicken with tomatoes and olives. Seasoned with a warm blend of Club House Oregano, Garlic and Rosemary, this dish evokes the classic flavours of the Mediterranean right at home. Photo credit: Nicole Shoemaker from Cooking for Keeps.

10 min
PREP TIME
35 min
COOK TIME
238
CALORIES
11
INGREDIENTS

INGREDIENTS 6 SERVINGS

  • 1 tablespoon (15 milliliters) lemon juice
  • 1 tablespoon (15 milliliters) olive oil
  • 2 teaspoons (10 milliliters) Oregano Leaves
  • 1 teaspoon (5 milliliters) Garlic Powder
  • 1 teaspoon (5 milliliters) salt
  • 1/2 teaspoon (2 milliliters) Ground Black Pepper
  • 1/2 teaspoon (2 milliliters) Rosemary Leaves , crushed
  • 2 pounds (1 kilogram) bone-in chicken parts
  • 6 plum tomatoes , quartered lengthwise
  • 1/2 can (100 milliliters) sliced black olives , drained
  • 1/4 cup (60 milliliters) crumbled feta cheese

Preparation

  • 1 Preheat oven to 425°F (220°C). Mix lemon juice, oil and seasonings in large bowl. Add chicken, tomatoes and olives; toss to coat well.
  • 2 Arrange chicken, tomatoes and olives in single layer on foil-lined 15x10x1-inch (38x26x3-cm) baking pan sprayed with no stick cooking spray.
  • 3 Roast 30 to 35 minutes or until chicken is cooked through. Sprinkle with feta cheese.

NUTRITION INFORMATION

(per Serving)

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