Chicken Rhodes Recipe
Make Chicken Rhodes Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Vegetables & Topping
Pan finishing
Method
Chicken & Marinade
- 1
Prepare and marinate
Trim any excess fat from the chicken thighs and pat them dry with paper towels. In a medium bowl whisk together 2 tbs olive oil, 2 tbs fresh lemon juice, 1/4 cup Greek yogurt, minced garlic, dried oregano, crushed rosemary, smoked paprika, black pepper and 1 tsp kosher salt. Add the chicken thighs to the bowl and turn to coat completely. Cover and refrigerate at least 30 minutes, preferably 1–2 hours (up to 6 hours). If short on time, proceed after 15–20 minutes.
- 2
Bring to room temperature
Remove the marinated chicken from the fridge 20 minutes before cooking to take the chill off so it cooks more evenly.
Vegetables & Topping
- 3
Prep vegetables
While chicken marinates, slice the red onion into 1/4-inch half-moons, slice the red bell pepper into 1/2-inch strips, halve the cherry tomatoes and pit/halve the kalamata olives. Crumble the feta and chop the parsley. Keep vegetables separate and ready.
- 4
Sear vegetables (optional)
If you prefer softened vegetables, after searing the chicken (next section) use the same pan to sauté the onion and bell pepper over medium heat for 3–4 minutes with 1 tbs extra-virgin olive oil until softened but still slightly crisp, then add cherry tomatoes and olives for 1 minute to warm through. Remove from pan and set aside. Alternatively serve vegetables fresh for a brighter, crisper finish.
Pan finishing
- 5
Cook chicken
Heat a large skillet (preferably cast-iron) over medium-high heat until hot. Add the marinated chicken thighs, shaking off excess marinade so it doesn't drip into the pan, and sear 4–5 minutes without moving until a golden crust forms. Flip and cook another 4–5 minutes until the internal temperature reaches 165°F (74°C). If thighs are thick, reduce heat to medium and finish covered for 4–6 minutes.
- 6
Deglaze and finish
Remove the cooked chicken to a plate and tent with foil. Lower heat to medium, add 1 tbs extra-virgin olive oil if pan is dry, then pour in 1/4 cup dry white wine or chicken broth to deglaze, scraping up browned bits with a wooden spoon. Let the liquid reduce by half (about 1–2 minutes). Return the chicken to the pan and stir in any reserved sautéed vegetables or add raw prepared vegetables to warm for 1–2 minutes.
- 7
Assemble and serve
Transfer chicken to a serving platter or divide among plates. Spoon pan juices, vegetables, and halved olives and cherry tomatoes over the chicken. Sprinkle crumbled feta and chopped parsley evenly on top. Serve with lemon wedges for squeezing over the chicken.