I love the combination of Greek flavors. Kalamata olives, tomatoes, and most importantly feta cheese are high on my list of “go to” foods. Not sure if it’s just me, but I always have some sort of frozen chicken product begging to be used in my freezer. This recipe can easily be transformed for breasts or legs.
First I skinned and trimmed the fat off of the thighs. Don’t those looks nasty. Ugh I hate working with chicken, but why does it taste so good?
Next, preheat the over to 425 and heat up some olive oil into a pan on medium high heat. Once the pan is hot, toss in diced shallots and garlic stirring occasionally to avoid burning. Stir the shallots and garlic for about two minutes until soft. Remove the shallots and garlic from heat and set aside.
Mix garlic powder, salt and pepper, and oregano in a medium sized bowl. Coat the thighs in the mixture and add them back into the skillet. Cook until both sides are golden brown, about 5-6 minutes.
While the chicken is cooking, chop up grape tomatoes, kalamata olives, and zest one lemon.
Finally some color. Add the tomatoes, olives, and lemon zest to the chicken.
Now place the skillet into the preheated oven and bake until chicken is fully cooked through, about 10-15 minutes. Remove from oven and sprinkle with feta and leftover parsley. Enjoy!
2 shallots diced
1 cloves of garlic
6 chicken thighs
dried oregano to taste
garlic powder to taste
salt and pepper
1 lemon zested
2 tbsp fresh parsley
1 cup kalamata olives
1 cup grape tomatoes