Log in to your account to save this recipe, or create an account and start building out your cookbook
Cooking 101
This fuss-free recipe combines tender chicken, sliced baby potatoes, cherry tomatoes, and kalamata olives for a hearty one-pan meal.
Chef Tip: To enhance the vibrant flavors of our Greek Chicken Skillet Bake, serve it with a generous spoonful of our Edamame Green Goddess sauce. Its herby and tangy notes perfectly complement the savory chicken and veggies, creating a satisfying and wholesome meal.
1 lb. baby potatoes, sliced
4 chicken thighs
1 pint cherry tomatoes, halved
1 cup pitted kalamata olives
Olive oil
Salt and pepper
8 oz. crumbled feta
1 lemon
Dill, for garnish
Preheat oven to 425°F. Arrange potato slices in the bottom of an 8-inch cast iron skillet. Drizzle with olive oil and season with salt and pepper.
Place chicken thighs on top of potatoes, and garnish both sides with salt and pepper. Sprinkle olives and tomatoes in the pan. Season with salt and pepper, taking care not to over-salt, since the olives are quite salty.
Combine juice of 1 lemon, Edamame Green Goddess, and olive oil and our over chicken thighs. Roast until chicken is browned and cooked through about 45 minutes. Garnish with feta and dill. Serve.
A creamy, edamame-based dressing with pops of fresh basil, tingly (not hot) serrano pepper, and zesty lime juice. Drizzle it on everything—yep, even…
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
You haven’t added anything to your cart yet.
Browse Products
