The key to this dish lies in selecting the right ingredients, which I always approach with a bit of care. Growing up, my grandmother taught me that fresh, quality produce and good cheese can transform a simple recipe into something memorable. For this casserole, I recommend using ripe tomatoes and authentic Greek feta if you can find it. If olives aren’t your favorite, you can swap them for capers or leave them out entirely—this recipe is forgiving and welcomes your personal touch.

• 4 boneless, skinless chicken thighs (or breasts if preferred)
• 2 cups cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1 medium red onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped (optional for garnish)
• Juice of half a lemon