Braised Greek Chicken Thighs


Seared crisp, these chicken thighs sing with the flavors of lemon, garlic, and olives.

Braised Greek Chicken Thighs
Makes about 6 servings
  • 8 bone-in, skin-on chicken thighs
  • 2 teaspoons kosher salt, divided
  • 1½ teaspoons ground black pepper, divided
  • 3 tablespoons olive oil
  • 1 head garlic
  • 2 (8-ounce) packages pearl onions, blanched and peeled
  • 3 lemons, halved
  • ¼ cup fresh lemon juice
  • ½ cup dry white wine*
  • 3 sprigs fresh thyme
  • 1 cup mixed Greek olives, pitted
  • Garnish: fresh thyme
  1. Preheat oven to 350°. Remove chicken from refrigerator; let stand at room temperature 20 minutes. Sprinkle chicken with 1½ teaspoons salt and 1 teaspoon pepper.
  2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add chicken, skin-side down, and cook until browned, 5 to 6 minutes. Slice ¼ inch from top of garlic. Add garlic to pan; turn chicken over. Cook until browned, about 3 minutes. Remove chicken and garlic from pan.
  3. Add onion and lemon; season with remaining ½ teaspoon salt and remaining ½ teaspoon pepper.
  4. Cook, over medium heat, stirring often until tender, about 5 minutes. Add lemon juice, wine, and thyme. Continue to cook over medium heat, scraping browned bits from bottom of pan, about 5 minutes. Add chicken, garlic, and olives.
  5. Bake 40 to 45 minutes (loosely cover with foil to prevent excess browning, if necessary). Let cool slightly. Garnish with fresh thyme, if desired.

This simple recipe results in creamy yet crispy potatoes.
Skillet Red Potatoes
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 2 pounds small red potatoes, halved
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  1. In a large cast-iron skillet, melt butter with olive oil over medium heat. Remove from heat.
  2. Arrange potatoes in skillet cut side down in an even layer. Return skillet to heat; cook over medium heat, until bottoms of potatoes are browned and crisp, 8 to 10 minutes.
  3. Turn potatoes over; cover and cook until golden brown and crisp, 5 to 8 minutes more.
  4. Turn potatoes; cover and cook until tender, 5 to 8 minutes more. Season with salt and pepper.


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