Greek Oven Roasted Chicken Thighs
1/4 cup lemon juice
1/4 cup olive oil
4 garlic cloves minced
2 tsp. dried oregano
1 tsp salt
1/4 tsp pepper
6 bone-in skin-on chicken thighs
1/2 cup cherry or grape tomatoes
1/2 cup kalamata olives
1/2 cup feta cheese cubed
Combine first 6 ingredients in a glass bowl or container and mix well. Add chicken and toss to coat well. Refrigerate for at least 15 min. or up to 24 hours.
Preheat oven to 375˚F, place chicken with marinade onto a rimmed baking pan. Bake for 20 min.
Add tomatoes and olives around the chicken, bake for another 15-20 min. or until chicken is cooked through. Add feta during the last 5 min.
I roasted potatoes along with the chicken, (just toss sliced potatoes in olive oil, salt and pepper, and a little cayenne powder) at the other end of the baking pan. You could also roast broccoli or any other vegetable in place of the potatoes.