Cooking Instructions
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Step 1
Season the
Boneless, Skin-On Chicken Thighs (6)
with
Fresh Thyme (2 sprigs)
,
Fresh Rosemary (1 sprig)
,
Dried Oregano (as needed)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 2
Preheat the oven to 375 degrees F (190 degrees C).
Step 3
Into the cast iron skillet, add
Olive Oil (30 mL)
and heat over medium-high heat. Once hot, place in the chicken skin side down until golden browned for 4-5 minutes.
Step 4
Flip the chicken and continue cooking for 5 more minutes until the chicken is lightly brown. Then remove the chicken and set aside.
Step 5
In the same pot, add
Garlic (4 cloves)
and cook until fragrant. Add
Dry White Wine (30 mL)
,
Chicken Broth (30 mL)
, and 1/2 Tbsp of
Lemon Juice (1/2)
. Continue to cook until it reduces by half.
Step 6
Add
Red Onion (1)
,
Artichoke Hearts (1 can)
,
Cherry Tomatoes (225 g)
,
Bell Peppers (55 g)
,
Sun-Dried Tomatoes (15 g)
,
Fresh Rosemary (1 sprig)
,
Fresh Basil (2 sprigs)
,
Fresh Parsley (2 stalks)
,
Dried Oregano (as needed)
,
Crushed Red Pepper Flakes (as needed)
,
Lemon Zest (1)
,
Honey (10 g)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Stir and cook for about 3-5 minutes.
Step 7
Place the chicken back in the pan. Add
Kalamata Olives (5)
,
Green Olives (5)
, and
Fresh Thyme (2 sprigs)
. Bring it to the oven. Bake for about 15 minutes or until the chicken is cooked through.
Step 8
Remove from the oven. Garnish with parsley. Serve hot with
Feta Cheese (35 g)
and more
Lemon Zest (1/2)
, and a
Baguette (1)
!
