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Greek Salad Chicken





Yields
Serves 4 to 6




Total Time
45 mins

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.

su-Greek Salad Chicken Image




Photo: Jeffery Cross; Styling: Jeffrey Larsen

 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
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.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 260Calories from Fat 57
% Daily Value *
Total Fat 17g27%

Saturated Fat 5.7g29%
Cholesterol 82mg28%
Sodium 554mg24%
Total Carbohydrate 4.8g2%

Dietary Fiber 0.8g4%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.