Shelly's Recipe

Skillet Greek Chicken

Category: Chicken

2 pounds chicken thighs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
1 (4.8-ounce) jar pitted kalamata olives
1/2 cup thinly sliced red onion
2 teaspoons minced garlic
1 1/2 teaspoons dried oregano
1 (10-ounce) box couscous
1/4 cup crumbled feta cheese
Garnish: fresh oregano


1.Preheat oven to 350. Sprinkle chicken with salt and pepper.

2.In a large ovenproof skillet, heat oil over medium heat. Place thighs, skin side down, in pan, and cook for 8 minutes. Remove thighs from pan, and drain oil. Add tomatoes, olives, onion, garlic, and oregano to pan, stirring to combine. Return chicken to pan, skin side up.

3.Place pan in oven, and bake for 45 minutes, or until thighs are done. Meanwhile, cook couscous according to package directions. Sprinkle chicken with feta cheese. Garnish with oregano, if desired. Serve over couscous.