Mediterranean Chicken Thighs

🧂 Ingredients

• 8 Skin-on Bone-in Chicken Thighs
• 2 tbsp Canola oil
• 1/8 tsp Onion powder
• 1/8 tsp Garlic powder
• 1/8 tsp Black Pepper
• 1/8 tsp Kosher salt
• 1/4 cup Olive oil
• 1/2 tsp Lemon zest
• 4 cloves Garlic

  minced
• 1 tsp Kosher salt
• 1/4 tsp Ground Black Pepper
• 2 tsp Dried oregano
• 1/4 cup Lemon juice
• 1/4 cup Sherry
• 1/4 cup Greek yogurt
• 2 tbsp honey
• 1/2 cup Cherry tomatoes

  sliced
• 1/2 cup Kalamata olives

  sliced
• 1/4 cup Capers
• 1/2 cup Marinated artichokes
• 1/2 cup Sun-Dried Tomatoes

  sliced
• 4 oz Feta cheese

  cut into small cubes

Instructions

• 1 Preheat oven to 400F.
• 2 In a large bowl, toss chicken thighs, canola oil, onion powder, garlic powder,
  salt and pepper.
• 3 Place chicken thighs skin side up in a roasting pan and bake for 45 minutes.
• 4 Remove roasting pan from the oven and once cooled, pinch skin to remove from
  thigh meat. Remove chicken thighs from roasting pan and set aside.
• 5 Spread chicken skin onto a baking sheet and bake in the oven for an additional
  10-13 minutes to render fat and produce a golden brown, crispy skin the
  consistency of a cracker. Remove skin from oven and let it cool on papers towels
  or a cooling rack.
• 6 In a large skillet over medium heat add olive oil, minced garlic, oregano, salt,
  pepper and lemon zest. Sauté for 1 minute.
• 7 Add lemon juice and sherry and simmer for 2-3 minutes.
• 8 Whisk in yogurt, honey, tomatoes, olives, capers, artichokes and sun-dried
  tomatoes. Add chicken thighs and simmer on low heat for 2-3 minutes.
• 9 Serve Mediterranean Chicken Thighs topped with crispy chicken skin, feta and
  slices of lemon.

Nutrition Info