Circle B Kitchen
Serves 2.
4 boneless, skinless chicken thighs
Coarse salt and ground pepper
1 medium tomato, diced
Several thin slices of onion
4 artichoke hearts (from a 14-ounce can), quartered
12 Kalamata olives, halved and pitted
4 teaspoons capers
1/2 cup crumbled feta (2 ounces)
Fresh oregano sprigs
1 tablespoon olive oil
1. Preheat oven to 375 degrees. Place two 12-inch squares of parchment paper or heavy-duty foil on a work surface. Place a couple of chicken thighs the center of each square, leaving a 2-inch border; season with salt and pepper.
2. Dividing evenly, top chicken with onion rings, tomatoes, artichokes, olives, capers, and feta. Sprinkle with oregano and a drizzle of olive oil. Fold parchment over ingredients, and crimp edges to seal. Tie each end with kitchen twine.
3. Place packets on a rimmed baking sheet and bake for about 30 minutes. Let cool for a few minutes before opening and serving.