Photo: Jeffery Cross; Styling: Jeffrey Larsen
Total Time
45 Mins
Yield
Serves 4 to 6

Inspired by Greek salad, reader Marie McCarthy created this dish that's now a family favorite. Serve with rice or crusty bread to soak up the pan juices.

How to Make It

Step 1

Preheat oven to 425° with rack set in upper third. Combine salt, pepper, chopped oregano, and lemon zest. Coat chicken with oregano mixture.

Step 2

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.

Step 3

Bake chicken until no longer pink in thickest part (cut to test), about 20 minutes.

Step 4

Top chicken with feta and oregano leaves.

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