If you can avoid using dry, I truly recommend using fresh herbs for this dish! It really boosts the overall flavor of the chicken.Substitute them with some cherry tomatoes, they’ll add a burst of freshness. If you’re not a fan of olives, feel free to leave them out! In my opinion, they definitely add to the flavor of the dish, so I always add extra.Don’t be afraid to get messy! Using your hands is the best way to ensure every crack and crevice of the chicken has been seasoned.Once it reads 165☏, the chicken is all done! Tips Insert the thermometer into the thickest piece of chicken. To make this part easier, get yourself an instant read thermometer. How Do I Know When My Chicken Is Cooked Through? This fresh and bright main dish deserves equally simple and flavorful dishes on the side! Try pairing it with a salad, roasted veggies, or some freshly baked bread to soak up all that delicious sauce. What To Serve With These Greek Chicken Thighs You can use any cut of chicken you like best for this recipe! Keep in mind that different cuts of chicken will call for different cooking times. Bake: Place the skillet in the oven and bake for 20 minutes, or until the chicken is fully cooked through.įrequently Asked Questions Can I Use Other Cuts Of Chicken?Įveryone has their favorites when it comes to light or dark meat, skin on or off, with or without a bone.Arrange the chicken back into the skillet, making sure the chicken is touching the bottom of the skillet without anything getting in the way. Cook for about 5 minutes, or until the garlic and onion brown. Sauté: Add the garlic cloves, onions, thyme, and lemon halves.Arrange the chicken thighs in the skillet and cook for about 5 minutes on each side, or until golden brown. Add olive oil to a large skillet over medium-high heat. Season the chicken thighs with salt and pepper on both sides. 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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