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Greek Chicken Thighs
My Greek Chicken Thighs dish hosts juicy chicken with crisp skin cooked with kalamata olives, pearl onions, garlic cloves, and lots of bright lemon. An easy one skillet dish, that everyone will love!
- 8 chicken thighs skin on and bone-in
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 2 tbsp olive oil
- 8 cloves garlic peeled
- 8 oz pearl onions peeled
- 5 sprigs fresh thyme
- 2 lemons cut in thirds
- 1 cup kalamata olives pitted
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
Preheat your oven to 350°F.
Season the chicken thighs with salt and pepper on both sides.
In a large 12 inch skillet heat the olive oil over medium-high heat. Arrange the seasoned chicken thighs in the skillet, and cook on both sides for about 5 minutes per side or until the chicken is golden brown. The chicken will not be cooked through at this point. Remove the chicken from the skillet and set aside for a few minutes.
Add the garlic cloves, pearl onions, fresh thyme sprigs, and the lemon halves to the skillet. Cook for about 5 minutes until the onions and garlic begin to soften and start to brown a bit.
Add the olives, then the white wine and lemon juice to the skillet. Add the chicken back to the skillet, arranging the chicken so that it sits directly on the bottom of the skillet.
Place the skillet in the oven and bake for about 20 minutes until the chicken is cooked through.
- You can use skinless and boneless thighs, or even chicken breasts or drumsticks for this recipe.
- Transfer leftover Greek chicken thighs to a shallow, airtight container and store in the fridge for 3-4 days.
- These chicken thighs are also great for freezing! Transfer leftovers to an airtight container and store in the freezer for 4 months.
Serving: 1serving | Calories: 341kcal | Carbohydrates: 8g | Protein: 19g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 498mg | Potassium: 348mg | Fiber: 2g | Sugar: 2g | Vitamin A: 184IU | Vitamin C: 21mg | Calcium: 41mg | Iron: 1mg