In the last few weeks, I have been getting reacquainted with my kitchen. Most of the recipes, I make these days are old favorites or roasted broccoli...too boring to post on here. However, with the intense cold we have been experiencing, the kitchen has once again become my favorite place in my apartment...it also happens to be the warmest place in my apartment. I recently decided to branch out and try a quick recipe that has been blowing up on Pinterest. This takes about three minutes to assemble and is so great for a weeknight meal. While the chicken is cooking, you can prepare a simple salad and warm some pita so you are ready to go when it comes out of the oven. Store-bought tzatziki makes it even easier, though if I had more time, I would make this homemade recipe that rocks my world. For crispier skin, try pan-frying the chicken thighs before putting them in the oven to finish cooking.
One year ago: Kale, Lentil, and Roasted Sweet Potato Salad
Two years ago: Halal Cart-Style Chicken and Rice
Three years ago: 8oz Burger Bar (closed)
Four years ago: Superbowl Ideas
Five years ago: Greek Turkey Burgers
Greek Chicken Bake
(Adapted from Simply Delicious)
Makes 4 servings
4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 head of garlic, cut in half
1 large red onion, cut into wedges
1/4 cup pitted kalamata olives
1 teaspoon dried oregano
1 tablespoon extra-virgin olive oil
Juice from 1 lemon
Extra lemon wedges
Preheat the oven to 400 degrees.
Season the chicken on both sides with salt and pepper and place skin side up in a large baking dish. Arrange the garlic halves, red onion wedges, and kalamata olives around the chicken. Sprinkle the pan with the oregano and drizzle the olive oil and lemon juice over the chicken, onion, garlic, and olives. Bake for 30-40 minutes until the chicken reaches an internal temperature of 165 and the juices run clear.
Serve with tzatziki, lemon wedges, and warm pita.