This dish is definitely a family favorite. We started preparation later in the evening, and I think the second and third time around it’ll take less than a half hour of preparation & thought process. Feel free to play around with the spices (that, after all, is what I love about cooking the most anyway) and rules. I always say that along with my perhaps overly-creative nature, I never really follow recipes; instead, I use them as skeletons, and completely recreate along the way. Adjust everything as necessary- just not cooking times and fresh herbs (which you can’t beat). We hope you enjoy, and let us know what you think in the comments below!
salt + pepper to taste
about 3 tbsp. fresh oregano.
2 tbsp. lemon zest
6 chicken thighs
plenty of cherry tomatoes, halved
1 c. pitted kalamata olives
First things first: Preheat the oven to about 450. Halve those cherry tomatoes and the kalamata olives; chop the oregano. Rinse the chicken thighs and do what you will with the skins.
1. Heat the olive oil in a large pan- oven-proof or cast-iron is best. Mix lemon zest, salt and pepper, and fresh chopped oregano, and then use as a rub for the chicken. Cook chicken skin-side down (if that’s your thing) until browned, around twelve minutes.
2. Flip the chicken, cook for another ten minutes, and surround with the tomatoes, olives, garlic, and any extra oregano you find from your cutting board- but leave the tops of the chicken uncovered completely.
3. Bake chicken until there’s no longer any pink/red/any other color that shouldn’t be there in the middle. We started at around twenty minutes, but it turned into thirty, and then forty. That may have been based on a multiple amount of factors, however; so check it around thirty minutes or so and operate on your own from there on. You’ve been forewarned.
4. Top chicken with feta cheese and more oregano. Other spices we picked and chose were paprika, dried cilantro, and cayenne pepper (we like to literally spice up our lives over here). The feta cheese adds a really nice creamy factor to an otherwise more acid dish, and it’s nice to add as much or as little as you choose.
5. Serve over whatever you prefer- we chose rice, but I’ll probably opt for quinoa next time since that’s more to my taste. There’s also a substantial amount of broth in this dish as well, so a crust of bread would also be delicious. If you liked, you could more than likely refrigerate leftovers and use those over an actual lettuce salad for a lunch the following day- it’s all up to you.