Greek Chicken Thighs
I had some chicken thighs I needed to use up, so I made these Greek chicken thighs. The chicken was moist, tender, and full of wonderful flavors, and we loved the sauce from lemon juice, olives, and tomatoes. This easy Greek chicken recipe was a hit with the whole family and paired well with garlic rice and garlic-butter roasted asparagus.
Greek Chicken Thighs
Chicken:
- 2 tbsp olive oil, divided
- 2 small shallots, sliced into thin rings
- 1 clove of garlic, minced
- 6 boneless, skinless chicken thighs, trimmed of any fat
- Garlic powder, to taste
- Dried oregano, to taste
- Sea salt and freshly cracked black pepper, to taste
Other Ingredients:
- A handful of grape tomatoes
- A small handful of kalamata olives, sliced in half
- Zest and juice of 1 lemon
- 2 tbsp fresh parsley, chopped (divided)
- 2 tbsp feta cheese, or more to taste
How to Make Greek Chicken Thighs:
Preheat the oven to 425 degrees.
Heat 1 tablespoon of olive oil in an OVENPROOF cast-iron skillet or Dutch oven over medium heat.
Once hot, add the shallot and cook, stirring frequently until soft and tender (about 2 minutes). Add garlic and cook for an additional 45 seconds, stirring constantly. Remove from the pan and set aside.
Add the remaining tablespoon of olive oil to the same skillet and turn the heat to medium-high.
Season the chicken thighs with garlic powder, oregano, sea salt, and freshly cracked black pepper, to taste, on each side.
Once the cast-iron skillet is very hot, add the seasoned chicken breast, and cook for 3 minutes.
Flip the chicken and add the grape tomatoes, kalamata olives, shallot and garlic mixture, and half the parsley, then season with sea salt and black pepper to taste.
Place in the oven and roast for 9-10 minutes or until the chicken is cooked through.
Remove from the oven, and top with lemon zest & juice, the remaining parsley, and feta cheese. Serve and enjoy!
Equipment
- Ovenproof Large Cast-Iron Skillet or Dutch Oven
Ingredients
Chicken:
- 2 tbsp olive oil divided
- 2 small shallots sliced into thin rings
- 1 clove of garlic minced
- 6 boneless, skinless chicken thighs trimmed of any fat
- Garlic powder to taste
- Dried oregano to taste
- Sea salt and freshly cracked black pepper to taste
Other Ingredients:
- A handful of grape tomatoes
- A small handful of kalamata olives sliced in half
- 2 tbsp fresh parsley chopped (divided)
- Zest and juice of 1 lemon
- 2 tbsp feta cheese or more to taste
Instructions
- Preheat the oven to 425 degrees.
- Heat 1 tablespoon of olive oil in an OVENPROOF cast-iron skillet or Dutch oven over medium heat.
- Once hot, add the shallot and cook, stirring frequently until soft and tender (about 2 minutes). Add garlic and cook for an additional 45 seconds, stirring constantly. Remove from the pan and set aside.
- Add the remaining tablespoon of olive oil to the same skillet and turn the heat to medium-high.
- Season the chicken thighs with garlic powder, oregano, sea salt, and freshly cracked black pepper, to taste, on each side.
- Once the cast-iron skillet is very hot, add the seasoned chicken breast, and cook for 3 minutes.
- Flip the chicken and add the grape tomatoes, kalamata olives, shallot and garlic mixture, and half the parsley, then season with sea salt and black pepper to taste.
- Place in the oven and roast for 9-10 minutes or until the chicken is cooked through.
- Remove from the oven, and top with lemon zest & juice, the remaining parsley, and feta cheese. Serve and enjoy!
Healthy way to prepare dinner. I love the idea. And I’m glad to know that your kids love it and I’m going to try these to my kids later thanks. How did you come up with this idea?
Excellent recipe! I have made this twice and it is really good.
I tried it tonight. pretty good! I think I would wait to add the lemon until after it’s out of the oven to make it more lemony.
I’m not sure how I found this recipe but I made it last night and we thought it was absolutely delicious – served with asparagus and new potatoes. Thanks! It will be added to our list of favourite recipes