Mediterranean Lemon Herb Chicken
Packed with flavors and topped with feta cheese! Mediterranean Lemon Herb Chicken.
Ingredients
- 1 pound baby potatoes halved
- 4 tablespoons plus 1/3 cup extra virgin olive oil
- Kosher salt and black pepper
- 2 lemons 1 halved, and 1 sliced
- 6 chicken thighs or breasts
- 2 tablespoons dried oregano
- 1 tablespoon smoked paprika
- 1 shallot chopped
- Red pepper flakes to taste
- 6-8 garlic cloves lightly smashed
- 2 cups mixed fresh parsley oregano, and dill, chopped
- 1 medium yellow onion sliced
- 6-8 ounces feta cheese cubed
- 4 tablespoons salted butter sliced into 6 pieces
- 2 tablespoons red wine vinegar
- 1-2 pepperoncini chopped
- 3/4 cup Greek olive mix or green
Instructions
- Preheat the oven to 425°F.
- On a large baking sheet, toss the potatoes with 2 tablespoons olive oil, season with salt and black pepper. Add the lemon halves and roast for 20 minutes, or until tender.
- In a bowl, combine 2 tablespoons olive oil with the chicken, dried oregano, paprika, shallot, salt, pepper, and chili flakes.
- Remove the potatoes from the oven, nestle the chicken among them, and arrange the onions, garlic, and lemon slices around. Place a slice of butter on each chicken piece. Return to the oven for 20-25 minutes, until the chicken is cooked through.
- For the dressing, mix the remaining 1/3 cup olive oil with red wine vinegar, herbs, pepperoncini, and olives. Finely chop the lemon slices, discarding seeds, and mash the garlic into a paste. Stir both into the dressing. Season with red pepper and salt.
- Pour the dressing over the cooked chicken and potatoes, break the feta over the top, and garnish with fresh herbs.
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