Sear the Chicken: Preheat the oven to 350☏.Wine – A dry white such as Chardonnay, Pinot Grigio, or Pinot Blanc.Olives – I used pitted Kalamata olives, as these are the best in my opinion.Lemons – You’ll need sliced lemons and fresh juice.Fresh Thyme – I used fresh thyme but you can use my Greek Seasoning for a blend of herbs and more seasoning.Pearl Onions – If you can’t find any, shallots or regular onions will work instead.Use more or less as you like, but in my opinion you can never have too much garlic. Olive Oil – You can use sunflower, safflower, canola, vegetable, or avocado oils instead.If you don’t want to use chicken thighs, you can make this with any part of the chicken you prefer, just keep in mind the cook time might be different. Made entirely in one pot, with simple ingredients, this dish is perfect for a special weekend dinner, but easy enough that you could make this any night of the week! Ingredient Notes I served these with my skillet potatoes and what a meal this was. The chicken came out perfectly! Juicy, tender, crisp skin, and so full of flavor. I could eat kalamata olives by the jar! Why This Recipe Works This recipe for Greek Chicken Thighs is all about the Greek flavors! Lots of garlic, fresh thyme, lemons, and of course, Kalamata olives. An easy one skillet dish, that everyone will love!ĭon’t you all just love one pot wonders? I know I do, because I really really hate washing dishes, especially pots. My Greek Chicken Thighs dish hosts juicy chicken with crisp skin cooked with kalamata olives, pearl onions, garlic cloves, and lots of bright lemon.
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