Greek Chicken Thighs
Servings 4
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!