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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.

Marie McCarthy, Redwood City, CA
This Story Originally Appeared On sunset.com

Gallery

Credit: Jeffery Cross; Styling: Jeffrey Larsen

Recipe Summary

total:
45 mins
Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

260 calories; calories from fat 57%; protein 21g; fat 17g; saturated fat 5.7g; carbohydrates 4.8g; fiber 0.8g; sodium 554mg; cholesterol 82mg.
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