Greek Ouzo Chicken
Transport your taste buds straight to the Mediterranean with this flavorful Greek Ouzo Chicken recipe! Juicy, golden-browned chicken thighs are infused with the delicate, aromatic notes of ouzo—a signature Greek anise-flavored liqueur—paired with vibrant additions like zesty lemon, Kalamata olives, and sweet cherry tomatoes. This dish comes together in one oven-safe skillet, making it both hassle-free and perfect for weeknight dinners or entertaining. Finished with crumbled feta and fresh parsley, the bold yet balanced flavors of this dish beautifully evoke the essence of Greek cuisine. Serve it alongside crusty bread or roasted potatoes for a hearty and satisfying meal bursting with authentic Mediterranean charm. Perfect for lovers of Greek flavors, this recipe is quick to prepare and promises to delight.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 100 ml Ouzo (anise-flavored liqueur)
- 3 tablespoons Extra virgin olive oil
- 4 cloves Garlic cloves, minced
- 1 large Lemon (juice and zest)
- 2 teaspoons Dried oregano
- 2 teaspoons Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 medium Red onion, thinly sliced
- 200 grams Cherry tomatoes, halved
- 100 grams Kalamata olives
- 100 grams Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 200°C (390°F).
In a large mixing bowl, combine ouzo, olive oil, minced garlic, lemon juice and zest, dried oregano, thyme leaves, salt, and black pepper. Mix well to create the marinade.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let the chicken marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavor).
Heat a large oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 3-4 minutes until golden brown. Flip the chicken and cook for another 2 minutes, then remove from the skillet and set aside.
In the same skillet, add the sliced red onion and sauté for 2-3 minutes until softened. Add the cherry tomatoes and Kalamata olives, stirring to combine.
Return the seared chicken thighs to the skillet, skin-side up, placing them on top of the vegetable mixture.
Pour any remaining marinade over the chicken and transfer the skillet to the preheated oven.
Bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).
Remove the skillet from the oven and sprinkle the crumbled feta cheese over the top of the dish. Garnish with freshly chopped parsley.
Serve the Greek Ouzo Chicken hot alongside crusty bread or a side of roasted potatoes for a complete meal.
Nutrition Facts
Calories |
3240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.7 g | 296% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 5438 mg | 236% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 41.3 g | ||
| Protein | 180.7 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 781 mg | 60% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2528 mg | 54% | |
*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.
