Mediterranean chicken with feta, olives & thyme
Fast, easy and oh-so-delicious weeknight dinner coming at ya! The hands-on time for this recipe is less than 10 minutes (what???). Serve with roasted cauliflower or sautéed spinach. A bed of cous cous would also be fantastic go grab all those hard-earned yummy pan juices.
You can find this recipe in my Chicken Night Cookbook. It’s a good one.
XO, km
THE DISH:
mediterranean chicken with feta, olives & thyme | serves 4-6
THE STUFF:
EVOO
6 bone-in, skin-on chicken thighs
Kosher S+P
1/2 cup low-sodium chicken broth
1 cup cherry tomatoes, halved
3/4 cup Spanish olives
3 cloves garlic, thinly sliced
2 Tbsp fresh thyme leaves
1/2 cup crumbled feta
THE HOW-TO:
Preheat oven to 375°F.
Warm 1 tablespoon EVOO in a large frying pan over medium-high heat. Season the chicken generously with S+P. Working in batches so you don’t crowd the pan, add the chicken to the pan, skin side down, and cook, turning once, until golden brown, about 4 minutes per side. Transfer to a baking dish, skin side up. Do not wipe the skillet clean.
Add the broth to the hot skillet, scraping up the browned bits on the bottom of the pan. Bring to a simmer, then pour over the chicken in the baking dish.
Toss the tomatoes with 1/2 tablespoon EVOO and season with S+P. Scatter the tomatoes, olives, garlic and thyme all over the chicken.
Roast in the oven until the chicken is opaque and juices run clear, about 40 minutes. Remove pan from oven, sprinkle feta all over and return to the oven for 5 minutes to slightly melt cheese. Serve away!