1-Skillet Greek Chicken Thighs
From Sunset Magazine, August 2015. 1-Skillet Greek Chicken Thighs is easy enough for weeknight dinners but is also delicious enough for entertaining! Prep and bake when ready!
Ingredients
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 2 tablespoons chopped fresh oregano, plus leaves for topping
- 1 tablespoon lemon zest
- 6 bone-in skin-on chicken thighs , (about 2 lbs.)
- 1 tablespoon olive oil
- 1 pt. cherry tomatoes, each cut in half
- ½ cup rinsed pitted kalamata olives
- 1 ½ tablespoons chopped garlic
- 4 ounces crumbled feta cheese
Instructions
- Preheat your oven to 425-F and set your oven rack to the upper third of the oven.
- Combine the salt, pepper, chopped oregano, and lemon zest in a small bowl. Sprinkle this over the chicken thighs.
- Heat the oil in a large, oven-proof frying pan over medium-high heat. Cook the chicken skin-side down until well browned, about 10-12 minutes.
- Turn the heat off, scoot the chicken to the side of the pan, and remove all but 1 tablespoon of fat from the pan. Flip the chicken over so it’s skin-side up.
- Surround the chicken with the tomatoes, olives, and garlic. Ensure the chicken's skin isn’t covered with tomatoes or olives.
- Bake the chicken at 425-F until the chicken reaches 165-F with a digital meat thermometer inserted in the thickest part, about 20 minutes.
- Remove the skillet from the oven and top the chicken with the crumbled feta and oregano leaves.Serve and enjoy!
Notes
Reposted from Sept. 2015.
Nutrition Facts
Calories: 140kcal, Carbohydrates: 10g, Protein: 6g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 924mg, Potassium: 338mg, Fiber: 3g, Sugar: 3g, Vitamin A: 818IU, Vitamin C: 30mg, Calcium: 210mg, Iron: 2mg