Mediterranean Chicken Thighs

MEDITERRANEAN CHICKEN THIGHS

YIELD:  4 SERVINGSprep time: 20 minutescook time: 50 minutestotal time: 1 hour 10 minutes

Mediterranean Chicken Thighs with olives and tomatoes is a one pan meal with both a main and side dish cooked together as one recipe.

INGREDIENTS

• 4 boned-in chicken thighs with skin*
• Salt and ground black pepper
• 1 tablespoon + 1 teaspoon olive oil
• 8 whole unpeeled garlic cloves
• 2 cups halved cherry tomatoes
• 1/2 cup pitted kalamata olives
• 1/2 cup green olives with pimento
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon sea salt
• 1 lemon, cut into wedges
• 4 sprigs fresh thyme
• 2 tablespoons crumbled feta cheese

INSTRUCTIONS

1. Preheat oven to 190C. Pat the thighs dry and lightly season with salt and pepper.
2. In a large oven-proof skillet over medium heat, heat 1 teaspoon oil. Once hot, add the chicken thighs skin side down and cook for 5 minutes or until golden brown. Flip and brown the other side for 5 minutes.

If your skillet isn't large enough, you may need to do this in two batches. Add more oil if necessary.

1. Meanwhile, in a large bowl mix together the garlic, tomatoes, both olives, remaining 1 tablespoon oil, balsamic vinegar, and sea salt. 
2. Once the chicken has finished browning, transfer to a plate and keep warm. Drain any excess fat left in the pan. Wipe clean.
3. Add the tomato mixture to the bottom of the skillet. Place the chicken on top. Add the lemon wedges and thyme in between the chicken. 

If your skillet isn't oven-proof or large enough, you can transfer everything to an 8x8 pan.

1. Bake for 30-40 minutes or until the internal temperature of the chicken reaches 165F. Crumble feta on top before serving.