ROASTED GREEK CHICKEN WITH FETA CHEESE RECIPE
Hello everyone, I’m just standing here having
a nice chilled glass of wine.
Hey everybody, it’s Chris Gibson and today’s
episode of Cooking With Chris is a dish that
I think you’re going to love, if you love
Greek food, I do.
It was actually inspired by this dish this
weekend because I went to a restaurant here
called Acropolis in St Petersburg, Florida
where I live, that is, there food is just
outstanding, and I wanted to do a dish that
supported the Keto diet series that I have
been working on and weight loss and low carb
because that has sort of been the focus on
the health and wellness part of the channel.
So I wanted to kind of marry the two and make
the second episode about this really great
It is baked Greek chicken with feta cheese
and black olives and it is absolutely out
of this world and it’s low carb and you can
have it on the Keto diet, it’s even good cold.
So we’re going to get into that in just a
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So let’s get started and let’s talk about
what’s actually in the dish, obviously chicken,
feta cheese and black olives, but what are
the main ingredients, alright let’s talk about
First thing you need is a pound to a pound
and a half of chicken, obviously.
You’re going to need a cup of Greek yogurt,
and that’s plain yogurt, not flavored, no
sweetness, no fruit, just the plain old Greek
Every store has it, should be easy to find.
You want to get some organic olive oil, is
what I use, you’ll need that.
You’re going to need 6 cloves of crushed garlic
if you use fresh, two table spoons of garlic
if you’re going to use the premixed kind.
You’re going to need a couple of lemons.
You’re going to need the zest and liquid of
two lemons which is about 4 tablespoons, you’re
going to need that.
If it’s a larger lemon you can probably get
away with one, but I suggest two.
You’re going to need a half a teaspoon of
Kosher salt, an eighth of a teaspoon of red
pepper flakes, and believe me it gives enough
of a kick, it won’t be too spicy for even
your most critically spicy person in the house,
that won’t eat spicy food, they’ll eat this.
You’re going to need a fourth of a cup of
oregano, you can use fresh, chopped.
I use dry doesn’t matter but you need half
a cup, either way because the dried loses
some of it’s flavor, and oil, when you use
the dried you tend to need a little bit more,
but a half a cup will work for that as well.
And you’re going to need a fourth of a cup,
and you’re going to need a fourth a cup of
freshly chopped parsley ok.
So what you’re going to do is you’re going
to want to mix all those ingredients together,
and I will have the recipe in the information
section of the video description, so if you
didn’t write all that down or didn’t’ catch
it, it doesn’t matter, we’ll always have the
recipe and nutritional information in that
description box, so just pay attention and
listen and then you can go and get that information
when the video is over.
You’re going to need to take all of the, take
all of those ingredients and mix them in a
bowl until well mixed.
You’re going to put in your lemon juice, your
garlic, your olive oil, your yogurt, your
pepper, your red pepper flakes, you’re going
to mix all those items together, your lemon
juice and lemon zest, and you’re going to
make a marinade with this.
And what you’re going to do once the marinade
is mixed together well, you’re going to take
the chicken and again it’s a pound and a half
to two pounds of chicken, so about 6 large
chicken breasts is what this will do if you
need to do more double the recipe obviously,
but it will do 4 to 6 chicken breasts just
You’re going to take that chicken and you’re
going to put it in the bowl with the marinade
and make sure it’s really coated well.
And then you are going to let it marinate
for about a half an hour.
I prefer an hour.
The longer you go the more flavor it’s going
Yes, you can make this up the day before,
let the chicken marinate in the refrigerator
overnight is just fine, it’s going to pick
up the lemon and yogurt flavor just fine.
Then what you’re going to do in a glass dish,
about 13 by 9 is usually what you need to
use, you need to use some cooking spray.
I use Pam coconut oil or olive oil cooking
spray to coat the pan so it doesn’t stick.
And then you’re going to shake the marinate
Not completely, you’re not going to wipe the
chicken down, just shake off the excess, and
lay these pieces into the dish.
Then you’re going to bake them in the oven
for an hour at 375 degrees.
It may take a little longer, you always want
to check the temperature of chicken with a
cooking thermometer to make sure the temperature
is 165 degrees.
But here is the most important part in the
You’re going to take a cup of tomato basil
feta cheese, and you’re going to take a half
a cup of sliced black olives and you’re going
to add those to the chicken half way through.
The reason you don’t do that in the beginning
or mix it in the marinade, is the cheese will
So we don’t want the cheese to burn, we want
it to roast.
So about 35 to 45 minutes into the baking,
the last half hour to last 20 minutes, we
want to put the cheese, sprinkle that cheese
all over the top of the chicken and the black
olives evenly, and then we’re going to let
it finish cooking.
What it’s going to do is it’s going to roast
the feta cheese, and it’s going to roast the
olives and the chicken is going to pick up
that extra flavor and extra kick, so this
is a delicious easy easy meal.
And if you like Greek food, and you like to
eat healthy, this gets you on both counts.
So again, recipe, ingredients, and cooking
instructions and nutritional information are
all in the video description box below.
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easy to make recipes, so that you can eat
health and enjoy it at the same time, and
get the benefits, the health benefits out
of it So, do that and a lot of you asked me
about this shirt, OK it’s Straight Outta Downtown
St Pete, DTSP, that’s what that means, downtown
So it’s a big, we wear these shirts around
here, kind of pride in our city, so that’s
what the shirt means if you’re wondering.
But anyway, more to come, more exciting dishes,
we’re going to have some guests on, on these
cooking segments, I’m really excited about
it, so please stick around and come back and
check for more videos soon.