Ingredients:

  • 1/3 cup (80ml) Extra virgin olive oil
  • 3 tbsp (45ml) Freshly squeezed lemon juice
  • 1 tbsp (6g) Lemon zest
  • 4 cloves (12g) Garlic, minced
  • 2 tsp (4g) Dried oregano
  • 1 tsp (6g) Kosher salt
  • 1/2 tsp (1g) Cracked black pepper
  • 3 lbs (1.36kg) Bone-in, skin-on Greek chicken thighs
  • 1/2 cup (75g) Kalamata olives, pitted
  • 1/2 cup (60g) Feta cheese, crumbled
  • 1 medium (110g) Red onion, cut into wedges
  • 1 lemon, sliced into thin rounds

Instructions:

  1. In a large mixing bowl, whisk together the olive oil, lemon juice, zest, minced garlic, oregano, salt, and pepper until combined into a thick, opaque liquid.
  2. Pat the chicken thighs dry with paper towels. Toss the thighs into the marinade, massaging the mixture under the skin and throughout the meat.
  3. Let the chicken rest for 30 minutes at room temperature to allow the flavors to penetrate.
  4. Preheat your oven to 400°F (200°C). Arrange the chicken thighs on a baking sheet, skin-side up, and scatter red onion wedges and lemon slices around the meat.
  5. Bake for 30-35 minutes until the skin is mahogany-colored and the internal temperature reaches 165°F (74°C).
  6. Five minutes before removing from the oven, scatter the Kalamata olives and crumbled feta over the pan. Return to the oven until the feta is softened and olives are sizzling.