This Greek potato casserole is a lemony oregano filled roasted potato dish filled with all the elements of a Greek salad.
I have to admit something. I’m the wife of Greek guy and I really dislike oregano.
I feel like that’s potential grounds for divorce to Greeks. Good thing I don’t want kids because that whole name everyone after your parents which results in like 4 family names just going on and on and on down the generational chain…yeah, no. Those are two acts of defiance I’m pretty sure would not bode well within the family.
But then my mother in law brought a huge jar of fresh oregano to our house from Greece this past July and my entire world was rocked.
Fresh from Greece oregano is quite different than “sat in the spice aisle at the supermarket for a year” oregano. It’s bright, not nearly as “bad Italian food” smelly and the whole inspiration for this Greek potato casserole.
Roasted potatoes are a staple in our family winter meals but they’re always served as a side dish. This casserole makes them the star of the show but adds all the elements of a Greek salad with lemony baked chicken for a well rounded meal.
From crispy roasted potatoes to salty feta to kalamata olives and juicy tomatoes, each bite has just a hint of oregano throughout and yet I love it. Like most things in life, quality stuff makes a difference.
Pair it with some grilled Greek chicken and make it a meal!
Don’t miss these other Greek inspired recipes to try either:
Greek Shrimp Skillet
Greek Brown Rice Bowls
Greek Stuffed Whole Red Snapper
Greek Potato Casserole
Ingredients
For the chicken
- ½ lb boneless skinless chicken thighs
- Zest of ½ a lemon
- Juice of ½ a lemon
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- Salt and pepper
For the casserole
- 2 pounds small red potatoes, cleaned and scrubbed; larger ones cut in quarters, smaller ones can remain whole or cut in half
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon salt and pepper
- ¼ cup chopped pitted kalamata olives
- ½ dry pint grape tomatoes, halved
- ½ cup crumbled feta cheese
- ½ cup chopped baby spinach
Instructions
For the chicken marinade
- Add the chicken to a large resealable plastic bag.
- Whisk the remaining ingredients together in a small bowl and pour into the bag with the chicken.
- Seal and set aside to marinate for at least an hour, up to overnight.
- Heat a large skillet over medium-high heat and place the marinated chicken in the pan. Cook until browned on each side and chicken is fully cooked through. Transfer to a cutting board and shred with two forks. Set aside.
For the casserole
- Preheat oven to 375°F.
- Toss the potatoes, olive oil, oregano, salt and pepper in a large bowl until all the potatoes are evenly coated.
- Add the olives, tomatoes, feta and shredded chicken to the bowl and gently toss to combine.
- Transfer the mixture to a 9 x 9 or similar sized baking dish. Cover with foil and bake for 40 minutes.
- Remove the foil, increase the temperature to 400°F, and bake for another 20 minutes until the potatoes start to brown and crisp around the edges.
- Remove from oven, top with chopped spinach and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
In my opinion, 1/2 lb chicken isn’t nearly enough for this dish; the meat would get lost among the potatoes. I used 3 thighs (1.5 lb with skin and bone, which I removed before cooking). That amount of chicken was barely enough. 1 hour in the oven wasn’t even enough to soften the potatoes, let alone make the edges crispy. I would consider pre-baking the potatoes alone, while cooking the chicken. Maybe use the broiler for the rest (using a larger 9×13″ pan, so the potatoes aren’t so piled up).
Oh yes, my Greek parents about disowned me when I didn’t name any of kids after them! They managed to get over it. And you are right, Greek oregano is something special. Perfect potatoes Gina!
you’re in Grenada. I’ve decided I hate you, because it’s ICE RAINING here.