Greek Chicken Casserole - cooking recipe

Ingredients

1 tablespoon olive oil
2 cups chopped onions (about 1 large)
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
3 tablespoons finely chopped olives
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)
1/2 cup crumbled reduced-fat feta cheese

Preparation

Preheat oven to 375\u00b0.
Heat olive oil in a large Dutch oven over medium heat.
Add the onion, and saute for 3 minutes. Add the thyme, pepper, and garlic and saute 1 minute. Increase heat to medium-high. Add potatoes and saute 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\u00b0 for 45 minutes.