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Roasted Chicken Thighs with Olive Feta Salsa 🫒🔥

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Roasted Chicken Thighs with Olive Feta Salsa 🫒🔥
This combo is wild—crispy, juicy chicken + a salty, briny salsa that makes every bite taste like summer in the Mediterranean. So easy, so good.
This one’s in the cookbook— And if you have already ordered, PLEASE leave a review. It means the world to me and helps me bring you more recipes like this!
Here is how I made it:
1. Preheat oven to 400°F.
2.Pat 6 bone-in, skin-on chicken thighs dry. Massage with 1 tbsp avocado oil, 3 tbsp Greek spice blend (p.221 of my book, or premade), and a pinch or two of salt.
3.Grab an oven safe pan, sear chicken in 1-2 tbsp avocado oil, about 2-3 mins per side. Put it in the oven in the same dish, or move to a rack over a baking sheet. Pour pan drippings over.
4.Bake 40-45 min until skin’s crispy. Rest a few min to lock in the juices.
5.While it bakes, make the salsa by mixing ¼ cup chopped walnuts (toasted), 2 oz feta (cubed or crumbled), ¼ cup chopped kalamata olives, 8-10 roasted tomato halves (chopped), 1 minced garlic clove, 1 tbsp fresh oregano, 1 tbsp olive oil. Taste, add salt if needed.
6.Top chicken with salsa + more fresh oregano and ENJOY!
Enjoy on its own, with roasted veggies, regular rice, or if you’re lowcarb, my high protein @kaizenfoodco rice.
If you make it, be sure to let me know on SHREDHAPPENS.
Roasted Chicken Thighs with Olive Feta Salsa 🫒🔥
This combo is wild—crispy, juicy chicken + a salty, briny salsa that makes every bite taste like summer in the Mediterranean. So easy, so good.
This one’s in the cookbook— And if you have already ordered, PLEASE leave a review. It means the world to me and helps me bring you more recipes like this!
Here is how I made it:
1. Preheat oven to 400°F.
2.Pat 6 bone-in, skin-on chicken thighs dry. Massage with 1 tbsp avocado oil, 3 tbsp Greek spice blend (p.221 of my book, or premade), and a pinch or two of salt.
3.Grab an oven safe pan, sear chicken in 1-2 tbsp avocado oil, about 2-3 mins per side. Put it in the oven in the same dish, or move to a rack over a baking sheet. Pour pan drippings over.
4.Bake 40-45 min until skin’s crispy. Rest a few min to lock in the juices.
5.While it bakes, make the salsa by mixing ¼ cup chopped walnuts (toasted), 2 oz feta (cubed or crumbled), ¼ cup chopped kalamata olives, 8-10 roasted tomato halves (chopped), 1 minced garlic clove, 1 tbsp fresh oregano, 1 tbsp olive oil. Taste, add salt if needed.
6.Top chicken with salsa + more fresh oregano and ENJOY!
Enjoy on its own, with roasted veggies, regular rice, or if you’re lowcarb, my high protein @kaizenfoodco rice.
If you make it, be sure to let me know on SHREDHAPPENS.
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