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Braised Greek Chicken with Olives and Feta

Braised Greek Chicken with Olives and Feta

4-6 servings

6 garlic cloves, divided
1 teaspoon dried oregano
½ teaspoon red pepper flakes
Finely grated zest of 1 lemon
1 teaspoon fine sea salt
2 tablespoons preferred vegetable oil, divided
6 bone-in skin-on chicken thighs
1 medium onion, thinly sliced
2 cups chicken broth
6 sprigs fresh thyme
½ teaspoon black pepper
1 medium lemon, thinly sliced
¾ cup pitted green olives
½ cup crumbled Mt Vikos Barrel-Aged Feta

  1. Preheat oven to 375℉.
  2. Mince then mash 3 of the garlic cloves into a paste and transfer to a small bowl. Add oregano, pepper flakes, lemon zest, salt, and 1 tablespoon oil. Rub this mixture all over chicken thighs and under the skin.
  3. In a large ovenproof skillet heat remaining 1 tablespoon oil over medium. Add chicken, skin-side down and cook until browned, about 5 minutes. Transfer to a plate.
  4. Add onion to skillet and saute until softened, 6-8 minutes. Smash remaining 3 garlic cloves and stir them in. Cook 1 minute more. Stir in broth, thyme, and pepper. Place chicken thighs on top, skin-side up. Arrange lemon slices and olives around chicken.
  5. Place chicken in oven and bake until the internal temperature of the thighs reaches 165℉, 30-35 minutes.
  6. Right before serving, sprinkle chicken with feta.