Ingredients
-
1 tablespoon olive oil
-
2 tablespoons dried thyme
-
1 -2 teaspoon black pepper
-
10 garlic cloves, minced
-
6 cups red potatoes, unpeeled cut into 1/2 inch cubes (about 2 pounds)
-
2 1/2 cups green beans, cut into 1 inch pieces (about 1/2 pound)
-
1/4 cup water
-
2 (14 1/2 ounce) cans diced tomatoes, undrained (try and use a low sodium variety as the olives add quite a bit of sodium)
-
8 boneless skinless chicken thighs (about 1 pound)
-
2 cups chopped onions (about 1 large)
-
3 tablespoons finely chopped olives
-
1/2 cup crumbled reduced-fat feta cheese
Instructions
- Preheat oven to 375°.
- Heat olive oil in a large Dutch oven over medium heat.
- Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic and sauté 1 minute. Increase heat to medium-high. Add potatoes and sauté an additional 8 minutes or until potato begins to brown. Stir in green beans, water, olive, and tomatoes.
- Remove vegetable mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese.
- Cover and bake at 375° for 45 minutes.