These juicy chicken thighs are marinated in lots of garlic, Mediterranean herbs, lemon juice, and olive oil. It is absolutely packed with flavours is cooked in one pan. A delicious family dinner.
6chicken thighsskin on, bone out, approximately 1kg
2tbspof extra virgin olive oil
1tspof Italian seasoning
Juice from 1/2 lemonapproximately 2-3 tbsp
3garlic clovespressed
1tspDijon mustard
1red or green capsicumbell pepper, cut into thick strips
1red onioncut into wedges
2cooked potatoescubed
2small or 1 medium-size zucchinichopped
1/3cupmarinated olives
1punnet250g cherry tomatoes
80gof Greek or Danish feta
1tspsalt
black pepper
Instructions
In a large ziplock bag combine olive oil, mustard, lemon juice, pressed garlic, herbs, salt, and pepper. Add the chicken thighs to the marinade and massage the chicken in the bag until the chicken thighs are all coated with the marinade. Refrigerate the chicken for 3 hours or overnight.
Pre-cook the potatoes and let them cool down. You can do it at the same time while you are marinating the chicken.
Preheat the oven to 220'C (425'F)
Heat some olive oil in a large, ovenproof frying or roasting pan. Once the pan is hot add the chicken thighs, skin down (reserve the remaining marinade) and fry them for 2-3 minutes on each side until the skin has a nice golden colour.
Add onions, zucchini, capsicum, potatoes, and olives into the pan along with the remaining marinade. Mix everything gently, arrange it again so it looks nice, and bake for 20 minutes.
Take the pan out and using a tablespoon carefully spoon the formed sauce over the vegetables and the chicken. Be careful not to burn your fingers.
Place the cherry tomatoes on top and bake for another 15 minutes.
Once cooked, sprinkle with feta cheese and serve with some lemon wedges and basil leaves (optional)
Enjoy!
Keyword chicken dinner, family dinner, Greek-style chicken, one pan chicken recipe, roast chicken