Mediterranean Herb-Crusted Chicken Thighs with Lemon and Olives

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 4 pieces of bone-in, skin-on chicken thighs with paper towels and season them generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper on both sides.

2. 2

   In a small bowl, combine 1 tablespoon of chopped fresh oregano, 1 tablespoon of chopped fresh thyme, and 4 minced garlic cloves with 2 tablespoons of olive oil to create an herb paste.

3. 3

   Spread the herb paste evenly over both sides of the seasoned chicken thighs.

4. 4

   Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat, then sear the chicken thighs skin-side down for 5-7 minutes until golden brown and crispy.

5. 5

   Flip the chicken thighs, add 0.5 cup of pitted and halved Kalamata olives, 1 cup of halved cherry tomatoes, and 3-4 lemon slices around the chicken in the skillet.

6. 6

   Pour in 0.25 cup of dry white wine and 0.5 cup of chicken broth, then bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan.

7. 7

   Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C).

8. 8

   Garnish the finished dish with 0.25 cup of crumbled feta cheese and 2 tablespoons of chopped fresh parsley before serving.