CHICKEN MARINADE:
8 Chicken Thighs, bone in, skin on
1 each Lemon,
2 tb Extra Virgin Olive Oil
2 cloves Garlic, Chopped
1 ts Oregano, dry
1/2 ts Kosher Salt
1/4 ts Black Pepper, fresh ground
THE DISH:
1 tb Extra Virgin Olive Oil
1 medium Red Onion, sliced
4 cloves Garlic, Chopped
1/3 cup White Wine
1/2 cup Cherry Tomatoes
1 tb Capers, rinsed
1/2 cup Kalamata Olives, drained
1 tb Oregano, fresh, chopped
1 each Lemon
1/4 ts Crushed Red Pepper
1 oz Feta, crumbled
Crispy chicken thighs marinated in lemon, garlic and olive oil are
perfect! But, paired with briny olives, summer tomatoes and creamy
feta in a one pan dish and you've got yourself a new go to weeknight
dinner that is a family favorite!
I usually use cast iron skillets for these one pan dishes but all
the lemon and acid in this dish makes that a no go! The acid will
react with the pan and there goes your lovely seasoned pan. So stick
to a heavy bottom oven proof stainless variety or something similar.
Serve this with a side of creamy orzo or roasted potatoes.
Chicken Marinade: In a mixing bowl combine the juice of the lemon
with the rest of the ingredients and add the chicken. You can do
this in a gallon zip top bag for convenience. Allow the chicken to
marinade for at least 30 minutes and up to 2 hours.
The Dish: Remove the chicken from the marinade and pat dry. Discard
the marinade. Preheat oven to 425 F. Place a large heavy bottom and
oven safe pan over medium high heat. Add the Olive oil to the pan
and sear the chicken skin side down for 2-3 minutes or until lightly
browned. turn over and repeat. Cook the chicken in batches so the
pan is not over crowded. Set aside.
Once the chicken is all seared, pour out most of the fat, leaving 2
tb. Add the onion and garlic to the pan and saute for 2-3 minutes.
Deglaze the pan with the white wine, scraping up the bits on the
bottom. Add in the lemon juice, capers, tomatoes, oregano and
crushed red pepper.
Nestle the chicken onto the pan leaving the skin up and exposed.
Place into the pre-heated oven for 30 - 40 minutes or until a
thermometer reads 155 F on the thickest piece of chicken. Remove from
the oven and allow to rest for 10 minutes. The finished temperature
after resting should be at least 165 F.
To serve, sprinkle the top with the crumbled feta and some fresh
chopped oregano. Enjoy!
