Greek Chicken with Olives, Oregano & Roasted Potatoes

Greek Chicken

with Olives, Oregano & Roasted Potatoes

40 MIN
2 Servings
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From the Test Kitchen

Chefs, we’re celebrating the aromatic flavors of Greek cooking with tonight’s dish.Buttery Castelvetrano olives, sweet prunes and fresh oregano form the base of a bright sauce perfect for our pan-seared chicken (and simple roasted potatoes on the side). A salad of baby greens topped off with crunchy almonds rounds it all out with peppery notes. (Depending on what's best near you, your baby greens may be arugula or kale.)

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
Greek Chicken with Olives, Oregano & Roasted Potatoes
Title
time-saving
tips & techniques
Yukon Gold Potatoes
Arugula
Garlic
Red Wine Vinegar
Almonds
Oregano
Light Brown Sugar
Castelvetrano Olives
Verjus Blanc
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F.

Wash and dry the fresh produce.

Halve the potatoes lengthwise; cut crosswise into ¼-inch-thick pieces.

Pick the oregano leaves off the stems; discard the stems and finely chop the leaves.

Peel and mince the garlic.

Roughly chop the almonds.

Roughly chop the prunes.

Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

Roast the potato:
2 Roast the potato:

Line a sheet pan with aluminum foil. Place the potato and half the oregano on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the chicken:
3 Cook the chicken:

While the potatoes roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the sauce:
4 Make the sauce:

While the potatoes continue to roast, add the olives, prunes, garlic and remaining oregano to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the sugar, verjus, vinegar and ¼ cup of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Season with salt and pepper to taste.

Finish the chicken:
5 Finish the chicken:

Add the cooked chicken to the pan. Cook, frequently spooning the sauce over the chicken, 1 to 2 minutes, or until the sauce has thickened and the chicken is thoroughly coated. Turn off the heat and season with salt and pepper to taste.

Dress the baby greens & plate your dish:
6 Dress the baby greens & plate your dish:

Place the baby greens in a medium bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Divide the dressed baby greens, roasted potatoes and finished chicken and sauce between 2 dishes. Garnish the baby greens with the almonds. Enjoy!

Tips from Home Chefs

Greek Chicken

Prepare the ingredients:
How To: Hold a Chef's Knife
How To: Mince Garlic
1 Prepare the ingredients:

Preheat the oven to 450°F.

Wash and dry the fresh produce.

Halve the potatoes lengthwise; cut crosswise into ¼-inch-thick pieces.

Pick the oregano leaves off the stems; discard the stems and finely chop the leaves.

Peel and mince the garlic.

Roughly chop the almonds.

Roughly chop the prunes.

Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

2 Roast the potato:

Line a sheet pan with aluminum foil. Place the potato and half the oregano on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potato:
Cook the chicken:
3 Cook the chicken:

While the potatoes roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Make the sauce:

While the potatoes continue to roast, add the olives, prunes, garlic and remaining oregano to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the sugar, verjus, vinegar and ¼ cup of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Season with salt and pepper to taste.

Make the sauce:
Finish the chicken:
5 Finish the chicken:

Add the cooked chicken to the pan. Cook, frequently spooning the sauce over the chicken, 1 to 2 minutes, or until the sauce has thickened and the chicken is thoroughly coated. Turn off the heat and season with salt and pepper to taste.

6 Dress the baby greens & plate your dish:

Place the baby greens in a medium bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Divide the dressed baby greens, roasted potatoes and finished chicken and sauce between 2 dishes. Garnish the baby greens with the almonds. Enjoy!

Dress the baby greens & plate your dish:
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