Mom’s Greek Chicken Thighs

These chicken thighs are marinated and cooked with kalamata and green olives, artichoke hearts, garlic, tomatoes, and more.

10 minutes

50 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	35115
Fat:	2218 g
Carbohydrates:	20 g
Protein:	3521 g
Calculated per serving.

by virginia is for hunter-gatherers

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Serves: 8

Ingredients

4 lb 4 lb 4 lb Chicken Thigh, skin on
16 oz 16 oz 16 oz Artichoke Hearts
10 oz 10 oz 10 oz Kalamata Olives, halved
10 oz 10 oz 10 oz Olives
10 cloves 10 cloves 10 cloves Garlic, grated
15 oz 15 oz 15 oz Tomato, diced
0.5 cup 0.5 cup 0.5 cup Olive Oil, Extra Virgin
.25 cup .25 cup .25 cup Apple Cider Vinegar
2 Tbsp 2 Tbsp 2 Tbsp Balsamic Vinegar
1 Tbsp 1 Tbsp 1 Tbsp Thyme, dried
2 Tbsp 2 Tbsp 2 Tbsp Oregano, fresh, Greek, if available

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pat chicken dry, and season with salt and pepper.
Mix chicken with all ingredients in a large bowl. Marinate for at least 4 hours, preferably overnight.
Preheat oven to 450F, cover chicken in oblong pan with aluminum foil, and back for 45-50 minutes. Uncover for the final 5-10 minutes.