Greek Chicken Thighs with Feta, Olives, and Tomato Rice
It's easy enough for a work-night meal, and feta and kalamata olives add a bright and briny touch to this Greek-inspired one-pan wonder, which is garnished with fresh dill.
- 1 yellow bell pepper
- 1 yellow onion
- 4 chicken thighs
- 1 packet Kalamata olives
- 2 oz feta cheese
- 1/8 oz thyme
- 1 can crushed tomatoes
- 1/2 cup cup jasmine rice
- 1/8 oz dill
- 1/2 cup white wine
- ½ tsp salt
- black pepper
- 1 tbsp olive oil
- First preheat oven to 450°F. and rinse all produce.
- Cut it halve the bell pepper lengthwise, removing seeds and stem; cut lengthwise into ¼-inch strips.
- Peel onion, halve, and thinly slice. Set aside 2 whole thyme sprigs.
- Use paper towel to pat chicken dry and then rub all over with 1 tablespoon olive oil, ½ teaspoon salt, and black pepper as desired.
- In a medium baking dish, stir together rice, crushed tomatoes, white wine, bell pepper, onion, 2 whole thyme sprigs, ¼ cup water, ½ teaspoon salt, and black pepper as desired. Place chicken on top, skin-side up, and nestle partway into sauce and vegetables.
- Cover baking dish tightly with aluminum foil. Bake until liquid is mostly absorbed, about 30 minutes. Meanwhile, roughly chop dill leaves, discarding stems. Roughly chop olives. Use remaining downtime to get a head start on dishes.
- After baking for about 30 minutes, use gloves and carefully remove dish from oven, and remove and discard foil. Scatter feta and olives around chicken. Return to oven and continue baking, uncovered, until rice is tender, chicken is cooked through and no longer pink, and skin
is crisp, 10-12 minutes more.
- Remove and discard thyme sprigs from baking dish. Divide Greek chicken and tomato rice between serving plates. Garnish with dill. Enjoy!
Photo credit and inspiration: plated.com, epicurious