Grecian Chicken

  • Yield: 4 to 6 servings
  • Prep: 10 minutes
  • Cook: 50-60 minutes


California black olives


Rinse and pat dry 10 chicken legs.  Marinate overnight in a plastic bag with enough of your favorite Greek vinegarette dressing, (mine is Paul Newmans).  Preheat oven to 350.  Lightly spray a 9×13 glass baking dish.  Place chicken legs and marinade in half of dish and six medium sized Yukon Gold potatoes cut into quarters on the remaining side of the dish.  Lightly salt and pepper the potatoes and then turn them over to coat with the marinade.  Bake uncovered for 45 minutes. Top with 1/2 cup of diced black olives and 3/4 cup Feta cheese.  Continue to bake about 10 more minutes.