Lemon, oregano, feta and olives are the stars in this hearty, Greek chicken dish!
This was a really nice, comforting weeknight meal. The only thing I didn’t love was that the cucumbers piled on top of the chicken started to get warm, losing their crisp, cool. texture. Next time, I’d serve that on the side. Otherwise, this was a very well seasoned and delicious Greek meal.
Just a note – the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons.
2 Bone-In, Skin-On Chicken Thighs
10 Ounces Fingerling Potatoes
5 Ounces Red Cherry Tomatoes
3 Cloves Garlic
1 Persian Cucumber
1 Bunch Parsley
3 Tablespoons Chicken Demi-Glace
2 Tablespoons Butter
2 Tablespoon Greek Chicken Spice (Dried Greek Oregano, Ground Coriander & Ground Cardamom)
1 Ounce Kalamata Olives
1/2 Cup Crumbled Feta Cheese
See Blue Apron for the full recipe.