Greek Chicken Thighs

This Greek Chicken Thighs recipe has amazing flavor and is on the table in LESS than 30 minutes! Tender chicken thighs are cooked with traditional Greek flavors like olives, artichokes, lemon, and lots of garlic! It all comes together in one pan that's finished off in the oven where the chicken simmers in the delicious pan juices! This will become an easy, family favorite for sure!

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PREP TIME10minutes mins

COOK TIME12minutes mins

TOTAL TIME22minutes mins

COURSEDinner

CUISINEAmerican, Greek, Mediterranean

SERVINGS4

CALORIES300 kcal 

 Ingredients:       6 - 8 boneless skinless chicken thighs

• 1 tsp sea salt
• 1/2 tsp fresh ground black pepper
• 2 tbsp olive oil
• 2 shallots, finely (diced red onions also work well)
• 4-5 cloves of garlic, minced 
• juice of one large lemon + lemon zest about 3-4 tablespoons of lemon juice
• 1/2 cup chicken broth
• 1 14oz. can artichoke hearts, drained and cut in half non-marinated artichoke hearts
• chopped fresh parsley

INSTRUCTIONS

 

• Prep: Preheat oven to 350°F. Season chicken with salt and pepper.
• Cook Chicken: Heat a large, oven proof skillet (a cast iron skillet works well) over medium-high, then add olive oil. When oil is hot, add chicken. Cook chicken for 2-3 minutes on each side until you see nice, browned spots on both sides. Resist the urge to flip the chicken until you see those nice brown spots! That equals FLAVOR!
• Add: Add garlic and shallots and continue cooking a few minutes more until shallots are soft. Stir often to ensure the garlic doesn't burn. Turn off the heat, Add lemon juice, lemon zest, chicken broth,  and artichokes. Stir everything to combine.
• Bake: Place pan into the oven and cook for 12-14 minutes. Chicken should reach an internal temperature of 165°F when a meat thermometer is inserted into the thickest part of the meat. 
• Serve: Remove from oven and sprinkle with fresh parsley and garnish with more lemon slices, if you like! Serve warm over rice or noodles

 

 

Alone in the backyard

I munch on the last of the cherry tomatoes

I listen to the chatter of the birds

I believe they are discussing

Preparation for the journey

Should they leave today while the sun shines?

Or will it be tomorrow?

                                                            What will the world be like upon their return?

Fresh Summer Salsa

My Dad loved his fresh summer salsa and our tomato plants are producing like we own a farm! So here's to you, Grandpa Buffo. The grandkids said it is better than restaurants! K 1 said I'm so lucky to live with 5-star chefs!

In our house, we always have salsa in the refrigerator, and I just love to eat it traditionally with tortilla chips, on top of salads, a spoonful on a breakfast egg, or scoop it up with fresh veggies.  For most people, salsa comes from a jar, but in the Summer months, it’s time to make your own.  

During Summertime, tomatoes are in true abundance and available everywhere. Heirloom tomatoes, or tomatoes grown from historic seeds, make great salsa, but you don’t need to get fancy – any tomato will do.  The trick to great salsa is of course great tomatoes!

Ingredients:

10 fresh tomatoes - I used a variety of Roma, Celebrity, and Early Girls diced

2/3 cup red onion

1 medium green pepper, diced

1/4 cup parsley, chopped - cilantro if that is your preference

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground cumin

splash of sugar

Combine all ingredients and refrigerate. -