Braised Greek Chicken with Olives and Feta Servings: 4-6
Ingredients: 6 garlic cloves, divided 1 teaspoon dried oregano ½ teaspoon red pepper flakes Finely grated zest of 1 lemon 1 teaspoon fine sea salt 2 tablespoons preferred vegetable oil, divided 6 bone-in skin-on chicken thighs 1 medium onion, thinly sliced 2 cups chicken broth 6 sprigs fresh thyme ½ teaspoon black pepper 1 medium lemon, thinly sliced ¾ cup pitted green olives ½ cup crumbled Mt Vikos Barrel-Aged Feta
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Directions: Preheat oven to 375℉. Mince then mash 3 of the garlic cloves into a paste and transfer to a small bowl. Add oregano, pepper flakes, lemon zest, salt, and 1 tablespoon oil. Rub this mixture all over chicken thighs and under the skin. In a large ovenproof skillet heat remaining 1 tablespoon oil over medium. Add chicken, skinside down and cook until browned, about 5 minutes. Transfer to a plate. Add onion to skillet and saute until softened, 6-8 minutes. Smash remaining 3 garlic cloves and stir them in. Cook 1 minute more. Stir in broth, thyme, and pepper. Place chicken thighs on top, skin-side up. Arrange lemon slices and olives around chicken. Place chicken in oven and bake until the internal temperature of the thighs reaches 165℉, 30-35 minutes. Right before serving, sprinkle chicken with feta.