Greek Salad Chicken
Photo: Jeffery Cross; Styling: Jeffrey Larsen
Inspired by Greek salad, reader Marie McCarthy created this dish that's now a family favorite. Serve with rice or crusty bread to soak up the pan juices.
How to Make It
Step 1
1
Preheat oven to 425° with rack set in upper third. Combine salt, pepper, chopped oregano, and lemon zest. Coat chicken with oregano mixture.
Step 2
2
Heat oil in a large ovenproof frying pan over medium-high heat. Cook chicken skin side down until well browned, 10 to 12 minutes. Transfer chicken to a rimmed baking sheet and discard all but 1 tbsp. drippings. Return chicken to pan skin side up and surround with tomatoes, olives, and garlic, making sure to leave the skin uncovered.
Step 3
3
Bake chicken until no longer pink in thickest part (cut to test), about 20 minutes.
Step 4
4
Top chicken with feta and oregano leaves.
Ingredients
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons chopped fresh oregano, plus leaves for topping
1 tablespoon lemon zest
6 bone-in, skin-on chicken thighs (about 2 lbs.)
1 tablespoon olive oil
1 pt. cherry tomatoes, each cut in half
1/2 cup rinsed pitted kalamata olives
1 1/2 tablespoons chopped garlic
4 ounces crumbled feta cheese
Directions
Step 1
1
Preheat oven to 425° with rack set in upper third. Combine salt, pepper, chopped oregano, and lemon zest. Coat chicken with oregano mixture.
Step 2
2
Heat oil in a large ovenproof frying pan over medium-high heat. Cook chicken skin side down until well browned, 10 to 12 minutes. Transfer chicken to a rimmed baking sheet and discard all but 1 tbsp. drippings. Return chicken to pan skin side up and surround with tomatoes, olives, and garlic, making sure to leave the skin uncovered.
Step 3
3
Bake chicken until no longer pink in thickest part (cut to test), about 20 minutes.
Step 4
4
Top chicken with feta and oregano leaves.
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