Judy Spencer
CSMS Magazine
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Ingredients
6 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
4 cloves garlic, minced
1 pint cherry tomatoes (about 2 cups)
1 cup Kalamata olives, pitted
½ cup chicken broth
1 tablespoon lemon juice
4 ounces feta cheese, crumbled
2 tablespoons fresh parsley, chopped
Lemon wedges, for serving
Instructions
Preheat the oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels. In a small bowl, combine oregano, thyme, paprika, salt, and pepper. Rub the seasoning mixture over the chicken.
Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 4–5 minutes until golden brown. Flip and cook for another 2 minutes. Remove the chicken and set aside.
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Stir in the cherry tomatoes and olives. Cook for 2–3 minutes, allowing the tomatoes to begin softening.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet.
Return the chicken thighs to the skillet, nestling them among the tomatoes and olives. Transfer the skillet to the oven.
Bake for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crisp.
Remove from the oven and sprinkle the feta cheese over the chicken and vegetables. Let stand for 5 minutes.
Garnish with fresh parsley and serve with lemon wedges.
Serving Suggestions
This Greek-inspired skillet pairs wonderfully with:
Brown rice
Quinoa
Roasted potatoes
Couscous
Warm pita bread
A simple Greek salad
The combination of juicy chicken, sweet roasted tomatoes, briny olives, aromatic garlic, and creamy feta creates a flavorful Mediterranean meal that’s both satisfying and easy enough for a weeknight dinner.
Also: Stuffed Bell Peppers with Ground Turkey and Brown Rice
