Greek Chicken Casserole

1 Tbsp olive oil
2 c chopped onion (about 1 large)
2 Tbsp dried thyme
1-2 tsp black pepper
10 garlic cloves, minced
6 c cubed red potatoes (about 2 lb)
2 c cut green beans (about 1/2 lb)
1/4 c water
2 Tbsp finely chopped olives
2 (14 1/2 oz) cans diced tomatoes, undrained
8 skinned, boned chicken thighs (about 1 lb)
1/2 c (2 oz) crumbled feta cheese

Heat oil in a large ovenproof Dutch oven over medium heat. Add onion; saute 3 minutes. Add thyme, pepper, garlic; saute 1 minute. Increase heat to medium-high. Add potatoes; saute 8 minutes or until potatoes begin to brown. Stir in beans, water, olives and tomatoes. Remove from heat. Nestle chicken thighs into potato mixture and top with feta. Cover and bake at 375 degrees for 45 minutes.

NOTES
From Cooking Light.
Untried.