Aegean Chicken
Transport your taste buds to the sun-soaked shores of the Mediterranean with this vibrant Aegean Chicken recipe. Featuring golden, crispy chicken thighs nestled in a bed of juicy cherry tomatoes, briny kalamata olives, and aromatic herbs like oregano and thyme, this dish bursts with classic Greek-inspired flavors. A hint of lemon juice and zest brightens the dish, while crumbled feta adds a creamy, tangy finish. Perfectly suited for a weeknight dinner or an impressive gathering, this one-skillet wonder is both easy to make and deeply satisfying. Serve it alongside crusty bread, fluffy couscous, or a bed of rice to soak up the savory juices. With a prep time of 20 minutes and a tantalizing aroma filling your kitchen, Aegean Chicken will quickly become a household favorite!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 whole lemon (juiced and zested)
- 3 cloves garlic (minced)
- 2 teaspoons oregano (dried)
- 1 teaspoon thyme (fresh, chopped)
- 1 cup kalamata olives (pitted and halved)
- 1.5 cups cherry tomatoes (halved)
- 1 medium-sized red onion (thinly sliced)
- 0.5 cup feta cheese (crumbled)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 2 tablespoons parsley (fresh, chopped)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season them with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat.
Place the chicken thighs skin side down in the skillet and cook for 5-7 minutes, until the skin is golden brown and crispy. Flip the chicken and cook for an additional 2 minutes, then remove from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Add the minced garlic, dried oregano, thyme, red onion, and lemon zest to the skillet. Sauté for 1-2 minutes, until fragrant.
Stir in the cherry tomatoes, kalamata olives, and chicken broth. Bring the mixture to a gentle simmer and cook for 3-4 minutes.
Return the chicken thighs to the skillet, skin side up, and pour the lemon juice over the chicken.
Transfer the skillet to the preheated oven and bake, uncovered, for 25-30 minutes, or until the chicken is fully cooked and registers an internal temperature of 165°F (74°C).
Sprinkle the crumbled feta cheese over the chicken and vegetables in the last 5 minutes of baking, allowing it to melt slightly.
Remove the skillet from the oven and garnish with fresh parsley before serving.
Serve hot with crusty bread or over a bed of rice or couscous to soak up the flavorful juices.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1509 mg | 66% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.1 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 185 mg | 14% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 626 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
