RECIPES FOR GREEK SALAD RECIPES

GREEK SALAD CHICKEN RECIPE | MYRECIPES

Greek Salad Chicken Recipe | MyRecipes image

Inspired by Greek salad, reader Marie McCarthy created this dish that's now a family favorite. Serve with rice or crusty bread to soak up the pan juices.

Provided by Marie McCarthy, Redwood City, CA

Total Time 45 minutes

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

½ teaspoon kosher salt
½ teaspoon pepper
2 tablespoons chopped fresh oregano, plus leaves for topping
1 tablespoon lemon zest
6 bone-in, skin-on chicken thighs (about 2 lbs.)
1 tablespoon olive oil
1 pt. cherry tomatoes, each cut in half
½ cup rinsed pitted kalamata olives
1 ½ tablespoons chopped garlic
4 ounces crumbled feta cheese

Steps:

Preheat oven to 425° with rack set in upper third. Combine salt, pepper, chopped oregano, and lemon zest. Coat chicken with oregano mixture.
Heat oil in a large ovenproof frying pan over medium-high heat. Cook chicken skin side down until well browned, 10 to 12 minutes. Transfer chicken to a rimmed baking sheet and discard all but 1 tbsp. drippings. Return chicken to pan skin side up and surround with tomatoes, olives, and garlic, making sure to leave the skin uncovered.
Bake chicken until no longer pink in thickest part (cut to test), about 20 minutes.
Top chicken with feta and oregano leaves.

Nutrition Facts : Calories 260 calories, CarbohydrateContent 4.8 g, CholesterolContent 82 mg, FatContent 17 g, FiberContent 0.8 g, ProteinContent 21 g, SaturatedFatContent 5.7 g, SodiumContent 554 mg

GREEK SALAD CHICKEN RECIPE | MYRECIPES

Greek Salad Chicken Recipe | MyRecipes image

Inspired by Greek salad, reader Marie McCarthy created this dish that's now a family favorite. Serve with rice or crusty bread to soak up the pan juices.

Provided by Marie McCarthy, Redwood City, CA

Total Time 45 minutes

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

½ teaspoon kosher salt
½ teaspoon pepper
2 tablespoons chopped fresh oregano, plus leaves for topping
1 tablespoon lemon zest
6 bone-in, skin-on chicken thighs (about 2 lbs.)
1 tablespoon olive oil
1 pt. cherry tomatoes, each cut in half
½ cup rinsed pitted kalamata olives
1 ½ tablespoons chopped garlic
4 ounces crumbled feta cheese

Steps:

Preheat oven to 425° with rack set in upper third. Combine salt, pepper, chopped oregano, and lemon zest. Coat chicken with oregano mixture.
Heat oil in a large ovenproof frying pan over medium-high heat. Cook chicken skin side down until well browned, 10 to 12 minutes. Transfer chicken to a rimmed baking sheet and discard all but 1 tbsp. drippings. Return chicken to pan skin side up and surround with tomatoes, olives, and garlic, making sure to leave the skin uncovered.
Bake chicken until no longer pink in thickest part (cut to test), about 20 minutes.
Top chicken with feta and oregano leaves.

Nutrition Facts : Calories 260 calories, CarbohydrateContent 4.8 g, CholesterolContent 82 mg, FatContent 17 g, FiberContent 0.8 g, ProteinContent 21 g, SaturatedFatContent 5.7 g, SodiumContent 554 mg

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