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Greek Potato Casserole

"This Greek Potato Casserole is courtesy of Running to the Kitchen as part of the U.S. Potato Board's Potato Lovers Club. This Greek Potato Casserole starring pink potatoes has a sparkling lemony-oregano taste with kalamata olives and feta."

Ingredients :

Chicken Marinade:
1/2 pound boneless, skinless bird thighs
Zest and juice of half lemon
2 tablespoons greater-virgin olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Casserole:
2 kilos small pink potatoes, scrubbed*
2 tablespoons greater-virgin olive oil
half teaspoon dried oregano
1/four teaspoon salt and pepper
1/4 cup chopped pitted kalamata olives
half pint grape tomatoes, halved
half cup crumbled feta cheese
1/2 cup chopped toddler spinach

Instructions :

Prep : 1H20M	Cook : 4M	Ready in : 2H20M

Place fowl in a huge resealable plastic bag.
Whisk the closing marinade components together in a small bowl and pour into the bag with the hen. Seal and refrigerate to marinate for as a minimum an hour, as much as overnight.
Heat a massive skillet over medium-high heat and location the marinated fowl portions in the pan. (Discard marinade.) Cook till browned on each aspect and chook is fully cooked via. Transfer to a reducing board and shred with two forks. Set aside.
Preheat oven to 375 levels F.
Toss the potatoes, olive oil, oregano, salt and pepper in a huge bowl until all of the potatoes are lightly lined.
Add the olives, tomatoes, feta and shredded fowl to the bowl and gently toss to combine. Transfer the combination to a nine x nine-inch or similar-sized baking dish. Cover with foil.
Bake for 40 mins. Remove the foil, growth the temperature to four hundred levels F, and bake for some other 20 minutes until the potatoes begin to brown and crisp round the edges.
Remove from oven, top with chopped spinach and serve.

Notes :

*Smaller potatoes may be reduce in half of or left whole. Cut larger potatoes into quarters.

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