Name: Greek Salad Chicken
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 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)

Directions

Position a rack in the center of the oven and preheat to 400 degrees F.
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.
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).
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.
Scatter the feta on top and allow to rest for 5 to 10 minutes before serving. Serve with the pan juices.

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Greek Salad Chicken

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