Greek Chicken Thighs |
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Greek Chicken Thighs

From Sunset Magazine, August 2015.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4 -6


  • 1/2 teaspoon kosher salt
  • 1/2 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
  • 1/2 cup rinsed pitted kalamata olives
  • 1 1/2 tablespoons chopped garlic
  • 4 ounces crumbled feta cheese


  • Preheat oven to 425° with rack set in upper third. Combine salt, pepper, chopped oregano, and lemon zest. Coat chicken with oregano mixture.
  • Heat oil in a large, ovenproof frying pan over medium-high heat. Cook chicken skin side down until well-browned, 10 to 12 minutes. Transfer chicken to a rimmed baking sheet and discard all but 1 tbsp. drippings. Return chicken to pan, skin side up, and surround with tomatoes, olives, and garlic, making sure to leave the skin uncovered.
  • Bake chicken until no longer pink in thickest part (cut to test), about 20 minutes.
  • Top chicken with feta and oregano leaves.