One Pan Greek Chicken Bake Recipe
A delicious one-pan Greek Chicken Bake that is made with real ingredients & perfect for feeding the family on busy weeknights!
Ingredients
- 4 boneless skinless chicken breasts
- 1/4 cup extra virgin olive oil sub avocado oil, divided
- kosher salt and ground black pepper
- 1 cup cherry tomatoes
- 3/4 -1 cup artichoke hearts for Whole30, double check ingredients
- 1 cup olives I used a Mediterranean mix of green and kalamata olives
- 6 small baby potatoes cut in half or quarters
- 6 whole garlic cloves
- optional: any Greek seasoning
Instructions
- Prep: Preheat oven to 350 degrees F.
- Season Chicken: Place chicken breasts in a baking dish. Pour about 2 tablespoons olive oil over each one and use your hands to rub down and ensure they are fully covered. Season with salt, pepper and any Greek seasoning (if using).
- Add Other Ingredients: Place tomatoes, artichoke hearts, olives, potatoes and garlic cloves around the chicken. Drizzle those with a bit more olive oil and just a sprinkle of salt and Greek seasoning (if using).
- Bake: Move the whole pan to the preheated oven to bake for 30-40 minutes or until chicken has an internal temp of 165 degrees F (use meat thermometer). If chicken has not reached an internal temp of 165, continue cooking for 5-10 minute increments until fully cooked.
- Serve: Enjoy immediately.
Notes
- Potatoes: Be sure to use smaller potatoes, so they cook through in the timeframe given. If you only have large russet potatoes, make sure to cut them down into very small chunks!
- Storage: leftovers can be kept in an airtight container in the fridge for 4-5 days.
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