I had some chicken thighs I needed to use up and decided to go with Greek flavors. This is my new favorite way to cook chicken thighs. They were moist, tender and full of wonderful flavors. I love the sauce the lemon juice, olives and tomatoes made. This meal was served with wilted spinach and rice. The whole dinner was healthy, flavorful and so delicious. My kids loved the chicken and couldn’t get enough of the roasted tomatoes and olives. I highly recommend this recipe.
Greek Chicken Thighs:
- 2 tsp olive oil, divided
- 1-2 shallots, sliced into thin rings
- 1 clove of garlic, minced
- 6 boneless/skinless chicken thighs, trimmed of any fat
- Sea salt and fresh cracked pepper, to taste
- Garlic powder, to taste (not pictured)
- Dried oregano, to taste
- Handful of grape tomatoes
- Small handful of kalamata olives, sliced in half
- 1/2-1 lemon juiced
- Zest of one lemon
- 2 tbsp fresh parsley, chopped (divided)
- 2 tbsp low fat feta cheese
Preheat the oven to 425 degrees. Heat 1/2 tsp of olive oil in an OVEN SAFE skillet over medium heat. Once hot, add the shallot and cook, stirring frequently until soft and tender (about 2 minutes), add garlic and cook for an additional 45 seconds, stirring constantly. Remove from the pan and set aside.
Add the remaining olive oil to the same skillet and turn the heat up to medium high heat. Season the chicken thighs with salt, pepper, garlic powder and oregano to taste on each side. Once the pan is very hot, add the seasoned chicken breast to the skillet. Cook for 2-3 minutes, until the chicken is golden brown on one side, flip the chicken and add the grape tomatoes, kalamata olives, shallot and garlic mixture, lemon zest, lemon juice and half the parsley then season with sea salt and black pepper to taste. Place in the oven and roast for 9-10 minutes or until the chicken is cooked through. Remove from oven and sprinkle with the remaining parsley and the feta cheese. Serve and enjoy!