Greek Chicken

sam's café morocco

©2022

gluten free

AuthorDartagnan
DifficultyIntermediate

"you will make this wonderfully easy, wonderfully flavorful recipe a regular weeknight favorite"

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Yields4 Servings
Prep Time25 minsCook Time32 minsTotal Time57 mins
Chicken Prep and Seasonings
 ½ tsp kosher salt
 1 tsp black pepper
 2 tbsp fresh oregano, chopped
 2 tbsp lemon zest
 6 bone-in, skin-on chicken thighs
 1 ½ tbsp olive oil
 1 tsp Cavender's Greek Seasoningfor bottom of thighs before turning
End of Chicken Prep and Seasonings
 2 cups cherry tomatoes, halved
 1 cup pitted kalamata olives, rinsed well
 ¼ cup garlic, chopped
 4 oz feta cheese, crumbled
 2 hearts of romaine lettuce, rough chopped
1

Adjust oven rack to upper level. Preheat the oven to 425°.

2

Combine salt, pepper, sumac, chopped oregano, and lemon zest; season skin side of thighs mixture.

3

Heat oil in a large oven-ready skillet over medium-high heat.
Cook chicken skin side down until well browned, 10 to 12 minutes. Before turning chicken over, lightly season with Greek seasoning.

4

Turn chicken so that it is skin side up; place tomatoes, olives, and garlic around chicken, making sure to leave skin uncovered.

5

Bake chicken for 20 minutes or until desired doneness. Reset oven to broil, crack oven door and let broil 3-5 minutes, until golden brown.

6

To plate; top chicken with feta. Serve chicken and tomato-olive mixture over lightly dressed romaine hearts. Garnish with oregano and parslet, if desired.

Ingredients

Chicken Prep and Seasonings
 ½ tsp kosher salt
 1 tsp black pepper
 2 tbsp fresh oregano, chopped
 2 tbsp lemon zest
 6 bone-in, skin-on chicken thighs
 1 ½ tbsp olive oil
 1 tsp Cavender's Greek Seasoningfor bottom of thighs before turning
End of Chicken Prep and Seasonings
 2 cups cherry tomatoes, halved
 1 cup pitted kalamata olives, rinsed well
 ¼ cup garlic, chopped
 4 oz feta cheese, crumbled
 2 hearts of romaine lettuce, rough chopped

Directions

1

Adjust oven rack to upper level. Preheat the oven to 425°.

2

Combine salt, pepper, sumac, chopped oregano, and lemon zest; season skin side of thighs mixture.

3

Heat oil in a large oven-ready skillet over medium-high heat.
Cook chicken skin side down until well browned, 10 to 12 minutes. Before turning chicken over, lightly season with Greek seasoning.

4

Turn chicken so that it is skin side up; place tomatoes, olives, and garlic around chicken, making sure to leave skin uncovered.

5

Bake chicken for 20 minutes or until desired doneness. Reset oven to broil, crack oven door and let broil 3-5 minutes, until golden brown.

6

To plate; top chicken with feta. Serve chicken and tomato-olive mixture over lightly dressed romaine hearts. Garnish with oregano and parslet, if desired.

Greek Chicken