Greek Chicken Thighs
Ingreadient
-
2 tablespoons extra virgin olive oil
-
4 cloves garlic, sliced
-
1 1/2 pounds skinless, boneless chicken thighs
-
1/2 teaspoon freshly ground black pepper
-
1/4 teaspoon salt
-
1 lemon, zested and juiced (1 teaspoon zest, 3 tablespoons juice)
-
2 teaspoons dried oregano
-
1 tablespoon chopped fresh dill or parsley
-
1/4 cup crumbled feta cheese (optional)
Direction
-
Gather all ingredients.
-
Heat oil in an extra-large skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 2 minutes. Remove garlic from the skillet with a slotted spoon; discard.
-
Season chicken with salt and pepper. Add chicken to the skillet. Cook chicken until browned, turning once, about 16 minutes.
-
Add lemon juice to the skillet and season chicken with oregano. Turn chicken to coat. Continue cooking until lemon juice reduces, and chicken is 175 degrees F (80 degrees C) when tested with an instant-read thermometer, about 1 minute. Remove from heat.
-
In a small bowl, toss together dill and lemon zest. Stir in feta, if using.
-
Sprinkle herb-feta mixture over chicken and serve.
