Tuesday, November 15, 2016

Mediterranean Chicken

Yield: 4 servings

4 chicken thighs, bone-in
1 tsp dried oregano
1/2 tsp cayenne pepper
salt and pepper, to taste
2 tbsp olive oil
juice of 1/2 lemon
4 lemon slices
2 cloves garlic, sliced thinly
1/3 cup kalamata olives, pitted and sliced
3 tbsp parsley, chopped

1. Dredge chicken in oregano, cayenne, salt, and pepper.
2. Heat oil in a medium skill over medium heat. Place chicken in hot skillet and cook until lightly golden, about 3 minutes.
3. Turn chicken over, and add lemon juice, lemon slices, garlic, olives, and parsley. Cook for 8-10 minutes, stirring occasionally, until chicken is cooked through.

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