Greek Salad Chicken
Ingredients
- 8 small bone-in, skin-on chicken thighs (about 2 1/2 pounds)
- 1 pint grape tomatoes, halved
- 1 cup pitted kalamata olives
- 1 small red onion, thinly sliced
- 1/2 cup undrained capers in brine
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1/4 cup dried oregano
- Kosher salt and freshly ground black pepper
- 2 ounces feta cheese, crumbled (about 1/3 cup)
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Instructions
- Position a rack in the center of the oven and preheat to 400 degrees F.
- Combine the chicken thighs, tomatoes, olives, onion, capers in brine, vinegar, oil, oregano, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Toss until everything is evenly mixed and the chicken is well coated.
- Transfer the mixture to a 9-by-13-inch baking dish. Nestle the chicken pieces into the vegetables, arranging them in a single layer, skin-side up, so the skin is well exposed (this will allow it to get crisp).
- Bake uncovered for 50 minutes, then increase the oven temperature to 450 degrees F. Bake until the skin is crispy and golden, the chicken is cooked through (an instant-read thermometer should read 165 degrees F when inserted into the thickest part, not touching bone) and the pan liquid has reduced by about half, 10 minutes more.
- Scatter the feta on top and allow to rest for 5 to 10 minutes before serving. Serve with the pan juices.
Source
Original recipe: View Original
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