One Pot Baked Greek Chicken Stew
Easy, one-pot Baked Greek Chicken Stew is bursting with flavor. Olives, capers, garlic, and beans make this baked chicken one of my favorites!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean
Ingredients
Scale
- 6 chicken thighs or legs or 2–3 chicken quarters, legs and thighs
- 1 15-ounce can white beans, rinsed and drained
- 1 14.5 ounce can crushed or diced tomatoes
- 10 Kalamata olives or black olives
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon capers
- 3 cloves garlic, smashed
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 lemon, halved and zested
Instructions
Wash hands.
Combine all ingredients in Dutch oven. After zesting and juicing the lemon, add the lemon to the pot. Dish may be covered and refrigerated up to 24 hours at this point.
Bake at 325°F in covered dish for 1 1/2 to 2 hours, chicken should be tender and falling off bone. Remove garlic and lemon rind before serving.
Keywords: baked chicken, braised chicken, how to cook mediterranean food
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