Ingredients
- Bone-in, skin-on chicken thighs: 4 pieces
- Olive oil: 2 tablespoons
- Red onion, sliced: 1 medium
- Cherry tomatoes: 1 pint
- Kalamata olives, pitted: 1/2 cup
- Feta cheese, crumbled: 4 ounces
- Dried oregano: 1 teaspoon
- Lemon, sliced: 1
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: In a large oven-safe skillet (cast iron preferred), heat olive oil over medium-high heat. Sear chicken thighs, skin-side down, until golden brown, about 5-7 minutes. Flip and sear for another 3-5 minutes.
- Step 3: Remove skillet from heat. Arrange sliced red onion, cherry tomatoes, and Kalamata olives around the chicken thighs in the skillet. Sprinkle with dried oregano.
- Step 4: Place lemon slices on top of and around the chicken and vegetables.
- Step 5: Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and juices run clear when pierced with a fork. Internal temperature should reach 165°F (74°C).
- Step 6: Remove from oven and sprinkle with crumbled feta cheese before serving. Let rest for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in a skillet on the stovetop over medium heat until warmed through, keeping the chicken skin crispy.
- Serve this vibrant dish with a side of couscous or crusty bread to soak up the delicious pan juices.
- Don't overcrowd the pan while searing the chicken; work in batches if needed to achieve a nice golden-brown crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American