Southern Cast Iron

Roasts & Braises

Braised Greek Chicken Thighs


These crispy chicken thighs sing with the flavors of lemon, garlic, and olives.

8 bone-in skin-on chicken thighs
2 teaspoons kosher salt, divided
1½ teaspoons ground black pepper, divided
3 tablespoons olive oil
1 head garlic
2 (8-ounce) packages pearl onions, blanched and peeled
3 lemons, halved
¼ cup fresh lemon juice
½ cup dry white wine
3 sprigs fresh thyme
1 cup mixed Greek olives, pitted
Garnish: fresh thyme

1. Preheat oven to 350°. Let chicken stand at room temperature 20 minutes. Sprinkle chicken with 1½ teaspoons salt and 1 teaspoon pepper.

2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add chicken, skin-side down; cook until browned, 5 to 6 minutes. Slice ¼ inch from top of garlic. Add garlic to pan; turn chicken. Cook until browned, about 3 minutes. Remove chicken and garlic from pan.

3. Add onion and lemon, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper. Cook over medium heat, stirring frequently, until tender, about 5 minutes. Stir in lemon juice, wine, and thyme. Cook, scraping browned bits from bottom of pan, for 5 minutes. Add chicken, garlic, and olives.

4. Bake until chicken is cooked through, 40 to 45 minutes, loosely covering with foil to prevent excess browning if necessary. Garnish with thyme, if desired.

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