Greek Goddess Roasted Chicken Thighs | Recipe

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Last week I combined two of my favorite things: Greek goddess dressing and crispy, juicy chicken thighs. With some inspiration from other recipes around the web (really, what recipe isn't inspired by another?), I came up with this simple, one-pan dinner that I'll be sure to make again. 

Greek Goddess Roast Chicken

2 cups plain yogurt

1 lemon 

2 tablespoons olive oil

1/2 cup fresh dill

2 scallions, trimmed

1 garlic clove, plus 1 head

1/4 cup fresh mint

1/2 cup fresh parsley

1/4 teaspoon salt

8 bone-in, skin on chicken thighs 

1/2 cup kalamata olives

In a food processor or blender, combine yogurt, juice of one lemon, oil herbs, and salt. Add chicken to a bowl or bag and pour the yogurt mixture over the top. Seal, toss, and let marinate in the fridge for at least 1 hour or up to 6.

Set oven to 450 degrees F. Put chicken on a baking sheet, covered with foil. Halve the head of garlic through the center, dividing each clove in half. Add the two ends of the garlic head to the pan and sprinkle the kalamata olives around the chicken. Roast for 45-50 minutes, or until an inserted thermometer reaches 165 degrees F. If the garlic is not done—it should be extremely soft and sweet to taste—let it cook for another 10 minutes or so. 

For a fantastic bite, get a bit of chicken, a roasted garlic clove, and a warm olive on your fork at once!

Yields 4 servings.