Greek Chicken Bake

• 3 tablespoons olive oil, divided
• 1 medium onion, chopped
• 7 garlic cloves, minced
• 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
• 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
• 3/4 teaspoon pepper, divided
• 2 pounds red potatoes, cut into 1/2-inch cubes
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cups cut fresh green beans (1-inch pieces)
• 2 tablespoons finely chopped ripe olives
• 8 bone-in chicken thighs (about 3 pounds), skin removed
• 1/2 teaspoon salt
• 1/2 cup crumbled feta cheese
• Minced fresh parsley
• Hot cooked orzo pasta, optional

1. Preheat oven to 375u0b0. In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic, thyme, rosemary and 1/2 teaspoon pepper; cook 1 minute longer. Remove from pan.
2. In same pan, heat remaining oil over medium heat. Add potatoes; cook and stir until potatoes are lightly browned. Return onion mixture to pan; stir in tomatoes, green beans and olives. Cook 1 minute longer.
3. Transfer to a greased 13x9-in. baking dish. Sprinkle chicken with salt and remaining pepper; place over top of potato mixture. Bake, covered, 40 minutes. Bake, uncovered, 10-15 minutes longer or until a thermometer reads 170u0b0-175u0b0. Sprinkle with feta and parsley. If desired, serve with orzo. To Make Ahead: Can be made a few hours in advance. Cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Bake as directed.

olive oil, onion, garlic, thyme, fresh rosemary, pepper, red potatoes, tomatoes, green beans, olives, chicken, salt, feta cheese, fresh parsley, orzo pasta

Taken from www.tasteofhome.com/recipes/greek-chicken-bake/ (may not work)