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Lemony Greek Oven-Roasted Chicken Thighs


Marinated, boneless skin-on chicken thighs roasted with Kalamata olives, tomatoes, and feta cheese. Crispy on the outside, juicy and tender on the inside! Rice (white or brown) included. (oven)

50 Minutes Oven Calories

oven): IF frozen, thaw completely in fridge. Cook rice (included). Heat oven to 375F/190C. Place chicken (skin side up) and marinade in a baking dish or cast iron skillet. Bake 25 min. Remove from oven and add Feta, tomatoes, and Kalamata olives on top and in between chicken pieces. Return to oven and bake 25 min, OR until chicken is cooked through and golden brown (internal temp. 165F/74C). Serve chicken and a drizzle of the pan juices over rice. Nice with a SupperWorks Dessert!

Boneless skin-on chicken thighs, feta, grape tomatoes, Kalamata olives, lemon juice, olive oil, garlic, Greek yogurt, oregano, salt, pepper, rice (white or brown)

Nutrition Facts

6 Servings Per Main Dish. Rice not included.

Amount Per Serving
Calories 383
Total Fat 28g
Saturated Fat 9g
Cholesterol 141mg
Sodium 400mg
Total Carbohydrate 3g
Fiber 1g
Sugar 2g
Protein 28g
Weight 6 kg
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