Greek Skillet Chicken

  • 10 chicken thighs, skin on and bone in
  • 2 teaspoons Penzeys Ruth Ann's Muskego Ave Chicken/Fish Seasoning or similar seasoned salt blend
  • 2 tablespoon olive oil
  • 8 cloves garlic, peeled and crushed
  • 1 yellow onion, peeled and sliced into thin wedges
  • 1 lemon, sliced into wedges
  • 1 cup pitted kalamata olives
  • ½ cup dry white wine
  • ¼ cup fresh lemon juice

Preheat the oven to 350°F.

Season the chicken thighs with the seasoning blend on both sides.

In a large 12 inch skillet, heat the olive oil over medium-high heat. Arrange the seasoned chicken thighs in the skillet, and cook on both sides for about 5 minutes per side or until the chicken is golden brown. The chicken will not be cooked through at this point. Remove the chicken from the skillet and set aside for a few minutes on a plate.

Add the garlic cloves, onions, and the lemon wedges to the skillet. Cook for about 5 minutes until the onions and garlic begin to soften and start to brown a bit.

Add the olives, white wine, and lemon juice to the skillet. Add the chicken back to the skillet, arranging the chicken so that it sits directly on the bottom of the skillet, spooning the garlic, onions, lemon wedges, and olives evenly over the top of the chicken.

Place the skillet in the oven and bake it for about 30 minutes until the chicken is cooked through.

  • Yields: 8-10 servings
  • Preparation Time: About 1 hour
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