Post image for One Pan Greek Roasted Chicken Thighs

I live for one-pan dinners, especially after raising my family, and all the dinners I prepared on our busy school days. Having collected many recipes this is still one of my favorites. Simple ingredients, such as olives and rosemary, (bushes outside), which I keep on hand, and always having chicken thighs on my shopping list makes life so much easier. You can always substitute rosemary for parsley, basil, or oregano. In addition, you can always sprinkle feta on top before serving, if you wish.

Tuscan Blue is what I grow in my garden. Low water, no maintenance and they give you year around baby blue blossoms. They are also great for garden pots.

One Pan Greek Roasted Chicken Thighs

Make this for a weeknight dinner and make it Greek by adding olives and rosemary, with a sprinkle of feta at the end before serving. Tip: I always keep chicken thighs on my shopping list weekly. You can always freeze them and cook this up for a quick dinner later in the week.

Course Lunch or Dinner

Cuisine California Greek

Keyword chicken, dinner, Greek, weeknight

Servings 3

Author Mary Papoulias-Platis

Ingredients

2 tablespoons unsalted butter
2 ozs. pancetta, or hickory smoked bacon, diced. (about 1/4 cup)
8 skin-on, bone in chicken thighs
Kosher salt and pepper
2-3 whole peeled garlic cloves
1/2 cup black kalamata olives
4 thin slices of lemons
2 3-inch rosemary sprigs
1/2 cup dry white wine
1/2 cup crumbled Greek Feta - optional for topping

Instructions

Position rack in the center of the oven and heat the oven to 400 degrees.
Melt the butter in an oven-safe large skillet, over medium heat. Add the pancetta or hickory -smoked bacon, stirring until crisp about 4-5 minutes. Transfer to a small bowl.
Pat the chicken dry and season with salt and pepper. Add the chicken to the skillet in batches if needed, skin-side down and cook until well browned. If too much fat appears, remove all but 1 tablespoon.
Turn the chicken over, add the garlic cloves, the pancetta or bacon and olives around the skillet. Add the lemon slices and rosemary lifting the thighs slightly and placing under the thighs.
Pour the wine over everything and sprinkle with pepper. Transfer the skillet to the oven and roast until cooked through. (165 degrees), about 15-20 minutes. Remove from the oven and serve with a salad or rice.