Dutch Oven Roasted Greek Chicken

By carvalhohm

Ingredients

• 2 tablespoons olive oil
• 8 (6-ounce) boneless skinless chicken breast halves
• 2 teaspoons Greek seasoning
• 2 cups cherry tomatoes
• 1 large onion, vertically halved and thinly sliced
• 1/2 cup pitted kalamata olives, halved
• 3 cloves garlic, minced
• 1 tablespoon lemon juice

Preparation

Step 1

Heat oil in a 6-quart Dutch oven over medium-high heat. Sprinkle chicken breasts evenly with Greek seasoning. Brown chicken in batches 3 minutes on each side. Remove chicken from pan, and keep warm.

Add tomatoes, onion, and olives to pan; cover and cook over medium-high heat 5 minutes or until tomatoes begin to burst, stirring frequently. Stir in garlic and chicken. Cover and cook over medium-high heat 8 minutes or until chicken is done and onion is tender. Remove chicken from pan. Stir lemon juice into tomato mixture in pan.

Place chicken breasts on a serving platter. Spoon tomato mixture over chicken and serve.