Ingredients:
- large bone-in, skin-on Chicken Thighs (about 1.5 lbs total)
- Tbsp Extra Virgin Olive Oil (plus extra for drizzling)
- Tbsp Fresh Lemon Juice
- cloves Garlic, minced
- tsp Dried Oregano
- tsp Kosher or Sea Salt
- /2 tsp freshly ground Black Pepper
- pint Cherry or Grape Tomatoes, halved
- jar (12 oz / 340g net) Marinated Artichoke Hearts in oil, drained (reserve 1 Tbsp of packing oil)
- large sprigs Fresh Thyme
- oz Feta Cheese, crumbled or block
- Tbsp Fresh Parsley, chopped (for garnish)
Instructions:
- In a small bowl, whisk together 3 Tbsp olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the marinade.
- Score the chicken skin lightly. Place chicken thighs in a zip-top bag or shallow dish, pour the marinade over, rubbing it in well. Marinate in the refrigerator for at least 30 minutes (up to 4 hours).
- Preheat oven to 400°F (200°C). Remove chicken from the fridge 20 minutes before cooking. Heat an oven-safe skillet (cast iron preferred) over medium-high heat. Remove chicken from marinade (discard leftover marinade) and place skin-side down in the hot skillet.
- Sear the chicken undisturbed for 6–8 minutes until the skin is deep golden brown and crisp. Flip the thighs.
- Remove the skillet from the direct heat. Arrange the halved tomatoes and drained artichoke hearts around the chicken thighs. Tuck the fresh thyme sprigs in amongst the vegetables. Drizzle the reserved tablespoon of artichoke packing oil over the vegetables.
- Transfer the skillet to the preheated oven. Roast for 20–25 minutes, or until the internal temperature of the chicken reaches 175°F (80°C).
- Remove the skillet from the oven. Sprinkle the Feta cheese evenly over the vegetables and around the chicken pieces. Return to the oven for a final 3–5 minutes, just until the Feta is softened and slightly golden at the edges.
- Let the dish rest for 5 minutes before serving. Garnish generously with fresh chopped parsley and serve directly from the pan with crusty bread.