Greek Potato Casserole

5 from 1 vote

This Greek potato casserole is a lemony oregano filled roasted potato dish filled with all the elements of a Greek salad.

Prep Time20

Cook Time1

Total Time1 20

Course: Side Dishes

Cuisine: Greek

Keyword: Greek chicken potato casserole, Greek potato casserole, Greek potatoes

Servings: servings

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

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.

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.