Mediterranean Chicken Thighs
Mediterranean flavours abound in this simple one-pan dish using budget-friendly chicken thighs. Serve with crusty bread, to dip in the flavourful sauce on your plate.
How long will it take?
What’s the serving size?
What do I need?
- 6 bone-in chicken thighs, skin-on
- 1 tsp dried oregano
- 2 cloves garlic, minced
- 1 lemon, zested and thinly sliced
- 2 tbsp olive oil
- 400g tin artichoke hearts, drained
- 400g tin cannellini beans, drained
- 400g tin borlotti beans, drained
- 1 tsp paprika
- ½ cup chicken stock
- 150 g feta, crumbled
- ½ cup flat leaf parsley leaves, roughly chopped
- Table salt and freshly ground black pepper
How do I make it?
- Combine chicken thighs, oregano, garlic, lemon zest and the oil in a large bowl. Add ½ teaspoon of salt and ¼ teaspoon of pepper and toss to coat thoroughly with mixture.
- Heat a large heavy-based frying pan or casserole dish over medium-high heat. Place the chicken skin-side down in the pan and cook until dark golden brown and crispy, about 8 minutes. Turn and cook for a further 4 minutes. Remove from pan and set aside.
- Reduce heat to medium, add artichoke hearts, both types of beans and lemon slices to the pan. Season with a generous pinch of salt and pepper and sprinkle over paprika. Stir and cook for 3 minutes before adding chicken stock. Add 75 grams of the feta and then return chicken to the pan, skin side up. Reduce heat to medium-low and cook, covered, for a further 10 minutes or until the chicken is cooked through.
- Remove from heat and sprinkle remaining feta and parsley over the top before serving.