Recipe Detail

Pan Chicken with Feta and Pepperoncini

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  1. 16 cloves - garlic cloves peeled and trimmed
  2. 1/2 cups - olive oil
  3. 6 whole - chicken breast
  4. 2 tablespoons - oregano
  5. 1 whole - lemon 2 halves
  6. 1/3 cups - lemon juice
  7. 2 pounds - potatoes
  8. 12 ounces - feta cheese cut into large cubes
  9. 1/2 cups - parsley


Place garlic in small pot and cover with oil, heat over medium heat until hot, then reduce heat to low and gently cook garlic about 20 to 25 minutes to light tan caramel in color. Remove from oil and mash with knife into paste. Let oil and mashed garlic cool.

Preheat oven to 425˚F with rack in center.

Pour cooled oil over chicken and add mashed garlic. Add oregano, halved lemons, lemon juice, salt and pepper.

Place potatoes in a pot, cover with water, bring to a boil and cook 5 to 6 minutes at full boil. Drain, halve, add to chicken and toss gently so you don't destroy the potatoes.

Arrange on a foil-lined baking sheet, with all the chicken pieces skin-side up and the potatoes a mix of skin- or cut-side up. Tuck the feta all around it.

Roast chicken and tray of potatoes 45 to 60 minutes until potatoes are crisp and chicken is 160˚F on thermometer and feta chunks are browned. Top with parsley and oregano. Douse potatoes with juice of roasted lemons and top chicken with chopped or whole hot peppers, optional.


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