Greek Chicken Bake

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Loaded with feta and red pepper flavour, this simple chicken dish looks and tastes exotic enough for company. For supermarket-minded gourmets!

Tags: Intermediate, One Hour +, Entrées, Chicken/Poultry, Cheese, Greek, Baking
Serves: 4
Skill level: Intermediate
Prep time: 25  minutes
Cooking time: 45  minutes
Total: 70  minutes

Additional Information


1/4 cup (50 mL) PC Kalamata olives, pitted and halved
8, (about 1-1/2 lb / 750 g) PC Blue Menu Air Chilled Chicken Thighs - Boneless, Skinless
3 tbsp (45 mL) PC Extra Virgin Olive Oil from Crete
1/2 cup (125 mL) PC Feta Cheese & Roasted Red Pepper Dip
1 bottle (660 mL) Bella Tavola Strained Tomatoes - Plain
1 onion, thinly sliced
1 tbsp (15 mL) dried oregano
1/4 tsp (1 mL) freshly ground black pepper


  1. Preheat oven to 400°F (200°C).
  2. Pour strained tomatoes into 13 x 9-inch (3 L) glass baking dish. Scatter onions over sauce.
  3. Place chicken in bowl. Add oil, oregano and pepper and toss to coat. Place chicken on top of tomato sauce, spacing pieces well apart. Dollop tyrokavteri between chicken pieces (not on top). Sprinkle olives over whole dish.
  4. Bake in centre of oven for 40 to 45 minutes or until chicken juices run clear when chicken is pierced with a fork. Serve with rice or boiled potatoes.

Chef's Tips

This recipe could also be done using any of our other flavours of Bella Tavola Strained Tomatoes.

Nutritional Information

Per 1/4 serving
Calories 550 Cal
Fat 34 g
Sodium 1040 mg
Carbohydrate 19 g
Fibre 5 g
Protein 41 g