Greek Salad Chicken

2 Reviews
ADD YOUR REVIEW
Photo: Jeffery Cross; Styling: Jeffrey Larsen
Total Time
45 Mins
Yield
Serves 4 to 6
By Marie McCarthy, Redwood City, CA
August 2015
RECIPE BY Sunset

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.

Ingredients

  • 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

Nutritional Information

  • Calories 260
  • Caloriesfromfat 57%
  • Protein 21g
  • Fat 17g
  • Satfat 5.7g
  • Carbohydrate 4.8g
  • Fiber 0.8g
  • Sodium 554mg
  • Cholesterol 82mg

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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Ratings & Reviews

Delicious

KarenNC
November 21, 2015
I had all the ingredients on hand and was pleasantly surprised how quickly and easily they went together. This is being added to our favorites.  We used sliced sourdough to pick up the delicious pan sauce straight out of the pan. 

Easy Weeknight Meal

Beverly159
September 22, 2015
This chicken is delicious. The rub was quick to make. I made the recipe as directed, using a cast iron skillet. The skin was crispy and the combination of the garlic, olives and tomatoes was sensational. I served it with a tomato, cucumber, onion salad. Definitely adding to the rotation.