Greek Chicken with Olives and Potatoes


  • Makes4 servings
Greek Chicken with Olives and Potatoes

Photo: kivoart/iStockphoto

Your family will love this Greek-inspired meal of chicken with olives and potatoes.


  • 1/3 cup all-purpose flour, seasoned with salt and pepper

  • 1.5 kg cut-up whole chicken, or equivalent in your favourite parts (thighs, breasts, drumsticks)

  • 2 tbsp olive oil

  • 2 medium onions, chopped

  • 2 garlic cloves, minced

  • 1 796-mL can diced tomatoes

  • 1/4 cup lemon juice

  • 2 tsp crumbled dried oregano

  • 1 tsp salt

  • 1/4 tsp black pepper

  • 1 cup brine-cured black olives, pitted and cut in half

  • 1 kg potatoes, (4 or 5 medium) cut into large chunks


  • Place the flour in a plastic bag and sprinkle in some salt and pepper. Trim excess skin or weird bits from chicken pieces; shake chicken in bag with flour, a few pieces at a time, to coat.

  • Heat the oil in a very large skillet or Dutch oven over medium heat. Arrange the chicken pieces in the pan, without crowding, and cook until golden brown - 5 minutes per side - turning over once. (You may need to do this in batches.) Remove the pieces to a plate as they are browned, and continue cooking until they're all done.

  • Add the chopped onion and garlic to the oil that's left in the pan and cook, stirring, for about 5 minutes, until softened. Return all the chicken pieces to the pan - it's OK to crowd them now - along with the tomatoes (and all the juice from the can), the lemon juice, oregano, salt and pepper. Bring to a boil over medium heat, then stir in the olives. Cover and let simmer for 25 to 30 minutes, stirring gently once in a while. Add the potatoes and cover. Continue to cook for another 20 to 25 minutes, stirring once in a while, until the potatoes are tender.

This article was originally published on Mar 01, 2008

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