This week is a big week for my mom here on the blog. She’s always inspired me to cook, craft, and all things domestic (she’s really good at them, too). It’s been a super help in the kitchen, as well as knowing how to sew up and repair pants, shirts, pillows, and blankets. You may recognize her from other recipes including this great mushroom soup and yesterday’s coconut pumpkin pie.

This recipe is one we didn’t have often when I was younger, but boy can I appreciate it now that I’m older. If you’re a cheese lover (or you splurge on cheese occasionally) this is also great with some feta. We’ve made it both ways to test, and they’re both winners. You’re going to enjoy this one.



Ingredients

4 lbs bone-in, skin-on chicken thighs (8-10 count)

pinch of salt and pepper

1 16 oz jar artichoke hearts, quartered

8-10 oz pitted kalamata olives (4-5 oz whole, 4-5 oz halved)

9-10 oz large Spanish olives, pimento stuffed

10 large cloves garlic, grated

1 15 oz can petite diced tomatoes

1/2 C extra virgin olive oil

1/4 C apple cider vinegar

2 Tbsp balsamic vinegar

1 Tbsp dried thyme

2 Tbsp greek oregano

optional

1 16 oz container feta cheese

Method

Pat chicken dry, and season with salt and pepper.

In a large bowl, mix all other ingredients except chicken.

Add chicken and mix thoroughly. Allow to marinate at least 4 hours, but preferably overnight.

After marinating (add feta if using) and preheat the oven to 450ºF. For this recipe we ended up using two oblong dishes, one large and one small (we use these all the time; they’re awesome).

Cover with foil, and bake in the oven for 45-50 minutes, uncovering for the final 5-10 minutes, until juices from the chicken run clear when poked with a skewer/fork.

Serve in a shallow bowl with a combination of chicken and marinade ingredients. This is an absolute hit here at the house, and is great as leftovers as well.

For a thoroughly “Greek” meal, serve with a side of our cucumber salad.