Oven Roasted Greek Chicken Thighs

Oven Roasted Greek Chicken Thighs

Ingredients

Serves 4

Marinade

4 tablespoons freshly squeezed lemon juice

2 tablespoons olive oil

2 garlic cloves, minced

2 tablespoons plain yogurt

2 teaspoons dried oregano

1 teaspoon salt

¼ teaspoon ground black pepper

Chicken

8 bone-in chicken thighs skin-off (but you can use skin-on if you like)

1 cup crumbled feta (about 4 oz / 113 gr)

¾ cup cherry tomatoes

½ cup black olives (preferably Kalamata olives)

Directions

In a bowl combine all marinade ingredients.

Arrange chicken thighs in a shallow container (or in a Ziploc bag) and pour marinade over it.

Cover (or seal) and let marinate for at least 1 hour (marinate overnight for fullest flavor.)

When ready to bake, remove chicken from the marinade and allow to come to room temperature.

Preheat oven to 375°F (190°C) and place a rack in the middle.

Arrange chicken thighs in a cast iron skillet or rimmed baking dish and pour marinade over it.

Bake for 20 minutes.

Remove from the oven and arrange halved cherry tomatoes in between chicken pieces. Sprinkle crumbled feta and black olives on top.

Return to oven and bake for a further 15 to 20 minutes or until the chicken is cooked through and golden brown.

Serve!