Greek Salad Chicken

The same bold flavors of a classic Greek salad dress up roasted chicken thighs in this couldn't-be-easier dinner. Simply toss the ingredients together, then bake until the chicken is golden and crisp and the veggies are tender. Top it with tangy feta crumbles. Serve over quinoa or with a quick side salad of romaine and sliced cucumber.
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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 10 min
  • Yield: 4 servings
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8 small bone-in, skin-on chicken thighs (about 2 1/2 pounds)

1 pint grape tomatoes, halved

1 cup pitted kalamata olives

1 small red onion, thinly sliced

1/2 cup undrained capers in brine

1/2 cup red wine vinegar

1/2 cup olive oil

1/4 cup dried oregano

Kosher salt and freshly ground black pepper

2 ounces feta cheese, crumbled (about 1/3 cup)


  1. Position a rack in the center of the oven and preheat to 400 degrees F.
  2. Combine the chicken thighs, tomatoes, olives, onion, capers in brine, vinegar, oil, oregano, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Toss until everything is evenly mixed and the chicken is well coated.
  3. Transfer the mixture to a 9-by-13-inch baking dish. Nestle the chicken pieces into the vegetables, arranging them in a single layer, skin-side up, so the skin is well exposed (this will allow it to get crisp).
  4. Bake uncovered for 50 minutes, then increase the oven temperature to 450 degrees F. Bake until the skin is crispy and golden, the chicken is cooked through (an instant-read thermometer should read 165 degrees F when inserted into the thickest part, not touching bone) and the pan liquid has reduced by about half, 10 minutes more.
  5. Scatter the feta on top and allow to rest for 5 to 10 minutes before serving. Serve with the pan juices.