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One Pan Greek Chicken Legs

Baked Greek flavors into chicken legs for a one-pan dinner!
Prep Time5 minutes
Active Time55 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mediterranean
Keyword: One Pan Greek Chicken Legs
Yield: 4

Materials

  • 2 lbs chicken legs
  • 2 teaspoons olive oil
  • 1/2 red onion chopped
  • 6 oz kalamata olives
  • 1 3/4 cup artichoke hearts 13.5 oz can
  • 3 oz feta cheese
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup fresh parsley chopped

Instructions

  • Oven Prep: Set the oven's temperature to 350°F.
  • To sear chicken legs, preheat a sauté pan with olive oil over medium heat. Add the skin-side down chicken legs and sear. For five to seven minutes, turn the legs often with tongs to sear both sides.
  • Add the veggies after deglazing the skillet with vinegar and lemon juice, making sure to scrape out any burned parts from the pan's bottom. Turn off the heat. Add the artichokes, onions, and olives to the pan with the chicken.
  • Bake: Place the entire sauté pan on the oven's center rack and bake it for forty-five minutes.
  • When finished, take it out of the oven, sprinkle some feta cheese and fresh parsley on top, and serve!

Notes

Substitutions
  • Chicken: You can also use bone-in thighs, but we really enjoy this with chicken legs. Although cooking times might vary, it's best to make sure your chicken is cooked through by checking its internal temperature with an instant-read thermometer and making sure it reaches 165 degrees F.
  • Choose your favorite olives!
  • Artichokes: We like ours better without marinating, although marinated in oil works well; just be sure to brush off any excess before putting the artichokes to the pan.
  • Feta: We use the unsalted variety, but you could use the seasoned one as well.
Searing Chicken
  • Because searing can produce smoke, make sure your overhead fan is turned on. To lessen the smoke, you can also use an oil with a higher smoke point, such as canola or peanut. Keep an eye on the chicken and flip it frequently to avoid overcooking or smoking.