Greek Chicken

chicken thighs in a cast iron skillet with feta and olives

Moist chicken thighs, laced with lemon and herbs, roasted until fork-tender, and then topped with crumbled feta and olives. A dish that's as mouthwatering as it is easy.

Course Main Course

Cuisine American, Greek

Diet Gluten Free

Keyword chicken thighs, Greek food, one pan meal

Prep Time 10

Cook Time 25

Marinating Time 1

Total Time 1 35

Servings

Calories 475kcal

Author Robin Miller

Ingredients

8 boneless skinless chicken thighs or 4 boneless skinless chicken breasts
1/4 cup olive oil
1/4 cup fresh lemon juice
4 cloves garlic minced
1 tablespoon dried oregano
2 teaspoons dried thyme
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
1 small yellow onion sliced
1/2 cup crumbled feta cheese
1/4 cup pitted oil-cured olives or Greek Kalamata olives

Instructions

In a large bowl or shallow baking dish, combine the oil, lemon juice, garlic, oregano, thyme, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken and turn to coat each piece with the marinade.
Cover with plastic and refrigerate for at least 1 hour, and up to 8 hours.
Preheat the oven to 425 degrees.
Arrange the sliced onion in the bottom of a baking dish or cast iron skillet. Place the chicken on top of the onion. Pour over any remaining marinade.
Bake for 25 to 35 minutes, until the chicken is cooked through (165 degrees). If desired, place the pan under the broiler to brown the chicken further.
Top the chicken with the feta and olives and serve.

Nutrition