Greek Chicken and Potato Casserole
An easy weeknight dinner that comes together relatively quickly and leaves plenty of leftovers. Perfect to be served with a Greek salad, pita and tzatziki.
Ingredients
- 8-10 Medium Potatoes cut in ½" cubes
- ⅓ cup Olive Oil
- ¼ cup Lemon Juice
- 2 tbsp Red Wine Vinegar
- 2 tbsp Honey
- 2 tbsp Oregano
- 2 tbsp Garlic Powder
- 1 tsp Dill
- ½ cup Onion chopped
- ½ tsp Pepper
- ½ tsp Salt
- 300 grams Spinach fresh or frozen
- 1 tbsp Butter
- 1 tsp Salt
- 1 tsp Pepper
- 2 tsp Garlic
- 4 Chicken Breasts or 6-8 thighs - cut in 1" cubes
- 100 gram Feta crumbled
- 4-5 Sundried Tomatoes chopped
- 1 cup Cherry Tomatoes halved
- ½ cup Halved Kalamata Olives
Instructions
- Preheat oven to 500 °F. In a large bowl combine olive oil, lemon juice, red wine vinegar, honey, oregano, dill, onion, pepper and salt, to create a marinade.
- Add the chopped potatoes and toss until thoroughly coated. Using a slotted spoon remove the potatoes and place in a greased 9x13" pan.
- Add the cubed chicken to the remaining marinade, stir and coat, and set aside.
- Roast the potatoes for 45-55 minutes, stirring every 10-15 minutes, until cooked evenly and crispy.
- While the potatoes cooked set a large skillet over medium heat and melt the butter.
- Once the butter is melted, sauté the spinach with the garlic, salt and pepper until heated through. Set aside.
- Once the potatoes are fully cooked and brown, reduce the oven temperature to 400 °F and top the potatoes with the marinated chicken.
- Top with the sautéed spinach, sundried tomatoes, cherry tomatoes, Kalamata olives, and feta. Bake for 20-25 minutes until the chicken is cooked through and toppings are golden and bubbly. Serve with tzatziki, Greek salad and pita.
Notes
Ry's Rating: 7/10 - really good, but we know we can improve.