Serve with rice or crusty bread to soak up pan juices.
1. Preheat oven to 425 with rack set in upper third. Combine salt, pepper, chopped oregano, and lemon zest. Coat chicken with oregano mixture.
2. Heat oil in a large oven proof frying pan over medium-high heat. Cook chicken skin side down until well browned, 10 tom12 minutes. Transfer chicken to a rimmed baking sheet and discard all 1 tbsp drippings. Return chicken to pan skin side up and surround with tomatoes, olives, and garlic, making sure to leave the skin uncovered.
3. Bake chicken until no longer pink in the thickest part (cut to test), about 20 minutes.
4. Top chicken with feta and oregano leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (73g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 70 | ||
Calories from Fat: 43 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 16.8mg | 5 % | |
Sodium 238.5mg | 8 % | |
Potassium 156.1mg | 4 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 70
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