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Lemony Greek Chicken a La Dana

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Lemony Greek Chicken a la Dana
2011-06-15 Main Dish
5 57

Chicken thighs baked with lemon juice, black olives, garlic and artichoke hearts until tender. Serve with garlic mashed potatoes and a vegetable for a light and healthy meal.

  • Servings: 6


3-4 lbs Chicken Thighs, skin removed
3½ oz can Black Olives, halved
4-6 cloves Garlic, mashed
6-14 oz jar Marinated Artichoke Hearts
2 Lemons
4 Tbsp Olive Oil
1 tsp Greek Oregano
½ tsp Salt or, to taste
½ tsp Pepper or, to taste


Spray a 9 X 13 pan with nonstick spray.

Arrange the chicken in a single layer.

Scatter olives and garlic over chicken.

Place the artichokes, to taste, between the chicken thighs. Roll the lemons on the counter with the palm of your hands. Drizzle the olive oil over the chicken. Cut the lemons in half and squeeze the juice over the chicken. Place the lemon rinds in the pan for flavor, removing when ready to serve. Sprinkle the oregano, salt and pepper over all. Bake in a 350 degree oven until chicken tests done, 160 degrees internally--should take 30-45 minutes.

Helpful Tips:

We like this with garlic mashed potatoes and corn on the cob. Another nice addition is a little feta cheese added during the last 15 minutes of cooking.