I would never have called this a salad, but it’s Stella Drivas’s delicious recipe so she can call it whatever she wants! She comes from a Greek family of wonderful cooks, and her website Hungry Happens is full of tasty Mediterranean dishes. This could not be easier; toss all the vegetables together with the marinade and chicken in a bowl. When it’s dinner time, transfer to a baking dish and roast. All the juices combine into a flavorful sauce, so be sure to have some rice to soak it all up. A great make ahead meal in one pan!
4 pounds chicken thighs, bone in skin on
salt and pepper to taste
1/2 cup olive oil
1/4 cup apple cider vinegar
2 Tbs. balsamic vinegar
10 oz. artichoke hearts
2 medium tomatoes, diced
1 medium red onion, sliced
8 cloves garlic, minced
6 oz. Kalamata olives, halved
6 oz. green olives, halved
1/4 cup oregano, chopped
1 Tbs. dried thyme
Make sure the chicken is completely dry and then season with salt and pepper to taste. Toss all ingredients in an extra large bowl with the chicken. Cover and marinate for at least 4 hours or overnight.
Preheat oven to 450 degrees. Transfer the contents of the bowl to a large baking dish. Season with salt and pepper. Cover and roast for 50 minutes. Uncover the pan and bake for another 10-15 minutes. Make sure you serve with the juices from the pan.
Notes: Serve with rice, feta cheese or some Tsatziki sauce. I only marinated 2 hours and it was fine. If using breasts or boneless thighs decrease cooking time considerably.
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