Greek Chicken Cooked fast
Course: DinnerCuisine: GreekDifficulty: Easy4
servings20
minutes35
minutesThis recipe looked so good that I had to make it. I made this the first time and my kids literally went for seconds and thirds. It really is so good and could be made for a casual dinner party. It is easy to prep and throw in the oven. I prep this in advance and then remove from the refrigerator and put in the oven. The recipe calls for making skewers but I find in the oven getting them to cook evenly is a challenge so this works much better and the flavor is significantly better with the thighs left alone.
Ingredients
4 garlic cloves, minced or pressed
2 Tablespoons dried oregano
1/3 cup olive oil+1 Tablespoon
1 teaspoon kosher salt
Freshly ground pepper
1 3/4lb boneless, skinless chicken thighs
2 can rinsed chickpeas
2 teaspoons ground cumin
2 teaspoons smoked paprika
3 Tablespoons lemon juice, plus more for drizzling
1 small red onion, cut in half and sliced thin and the other half cut in thick slices
1 lb mixed small tomatoes, red and yellow (halved)
1/2 cup pitted green olives
6 oz feta cheese, optional
Finely chopped parsley
Directions
- Preheat oven to Roast 425. Mix together garlic, oregano, kosher salt, in a lg bowl. Season with fresh ground pepper. Add the chicken and toss to coat. Set aside.
- On a rimmed baking sheet lined with a few layers of parchment paper, Spread out the chickpeas and the thicker cut onion slices. Season with the cumin and smoked paprika. Drizzle with some of the oil. Season with salt and pepper. Make sure that all the chickpeas and thick cut onion slices are evenly seasoned.
- Add 3 Tablespoons to the chicken mixture and toss to coat. Add the chicken to the prepared pan and spread out evenly. (You can prepare to this point and let it sit in the refrigerator for a few hours then when ready to cook, pop it in the oven) Place the chicken in the oven and check the temperature after 30 minutes. Once it registers 160, remove from oven.
- While the chicken is cooking, toss the chopped parsley, thin cut red onion, tomatoes, and green olives in a bowl. Add lemon juice, salt and pepper. Drizzle with olive oil and toss to coat. Set aside.
- Once chicken is done, serve on warmed plates with the tomato olive salad and a piece of pita bread.
