Meet my latest addiction: these Greek-style roast chicken thighs. I’m hungry just looking at them.
Mama Frangou discovered the recipe a few months back and tested out on us on a Sunday evening. We all went crazy for it.
Now, the recipe origin is a mystery. My mom saw it in a newspaper years ago, clipped it, lost it and found it again during a monster clean out this spring.
It’s easy, tasty and (mostly) healthy. It’s fast enough that a few weeks ago, I got home from biking at 4:30 in the afternoon, threw it in the oven while I showered and brought it to a potluck dinner party for 5:30 that night. In my mind, that meets every requirement for a fine recipe.
- 3 tbsp olive oil
- 2 tsp grated lemon zest
- 1/4 cup fresh lemon juice
- 2 minced garlic cloves
- 1 tsp dried oregano
- 1/2 tsp paprika
- 8 bone-in chicken thighs
- salt and freshly ground pepper to taste
- 1/3 cup to 1/2 cup pitted kalamata olives
- 1/2 cup crumbled feta cheese, or to taste
- 1 tbsp chopped fresh parsley
Combine the first six ingredients in a bowl large enough for the chicken. Add the chicken and turn to coat. Cover, refrigerate and marinate the chicken for four hours or overnight, turning occasionally.
Preheat the oven to 375°F (190°C). Place chicken in a baking dish. Spoon any marinade in the bowl over the chicken and then season with salt and pepper. Bake for 35 minutes. Remove from oven and baste chicken with pan juices. Top and surround chicken with the olives and feta. Bake 15 minutes more or until the chicken is cooked through (juices should run clear if you insert a paring knife into a thigh). Sprinkle chicken with parsley.