This story first appeared on the Local Moms Network.
Busy weeknight meals are an essential mom hack—recipes you can turn to week after week that don’t require a culinary degree or hours of time to prepare. Julia Dzafic of Lemon Stripes‘ new cookbook Garden Grown, is full of fresh and simple recipes for the whole family, including her Roasted Chicken Thighs with Tomatoes and Feta (see below). The dish features crispy chicken thighs, sweet tomatoes, and a tangy feta-yogurt sauce that’s sure to please both kids and adults.
“This easy and impressive weeknight dinner takes minimal effort but produces maximum results. It’s also a great dish to serve for a dinner party because it’s easily scalable,” says Julia. So pour yourself a glass of wine or a mocktail, and cheers to dinner, done—and done well.
Roasted Chicken Thighs with Tomatoes and Feta
MAKES 4 SERVINGS
INGREDIENTS
- 4 to 6 skin-on chicken thighs
- 3 teaspoons sea salt, divided
- 1 tablespoon unsalted butter
- 2 cups cherry tomatoes, rinsed
- 1 medium red onion, sliced
- 5 to 6 garlic cloves
- 2 fresh oregano sprigs, plus more for garnish
- 3 tablespoons red wine vinegar
Sauce:
- 1 cup plain unsweetened Greek yogurt
- ½ cup feta, crumbled or chopped
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- Sea salt, to taste
INSTRUCTIONS
- Preheat the oven to 450°F.
- Pat the chicken dry with paper towels and season all over with 2 teaspoons of salt.
- Heat the butter in a large cast-iron skillet over medium-high heat. Add the chicken, skin side down, and cook until the skin is crispy and golden, 10 to 12 minutes. Try not to move the chicken around much and don’t flip it.
- Transfer the chicken to a plate, skin side up, and set aside.
- Add the tomatoes, onion, garlic, oregano, vinegar, and 1 teaspoon of salt to the skillet. Cook, stirring occasionally, until the onions are slightly translucent, 5 to 7 minutes.
- Add the chicken back to the pan, skin side up, and transfer the pan to the oven. Roast for 18 to 20 minutes, until the chicken is cooked through.
- While the chicken is roasting, make the sauce: Mix the yogurt, feta, olive oil, water, and lemon juice. Season with salt as needed.
- Place the chicken on a platter and top with the tomato mixture. Drizzle the sauce over everything and garnish with oregano leaves.
More inspiration from Julia Dzafic of Lemon Stripes: