This dish is one of my favorites. I made it with bone in chicken thighs, however it can also be made with chicken tenders, and/or pounded chicken breasts.
After unpacking the meat, I washed then patted the chicken dry with a paper towels until it was dry. I season with a garlic and herb seasoning, ground Himalayan sea salt and ground pepper from the mill until it was well seasoned. You can use as much or as little spice as you like (make it to your liking – go ahead!!). Keep in mind the kalamata olives are salty too.
Before cooking, I prepped a dozen Kalamata olives, about a dozen mini yellow tomatoes, 1/2 cup feta cheese, and sliced one lemon (5 slices). Set all aside.
I started with two tablespoons of olive oil in a skillet big enough for five large pieces of bone in chicken thighs. Once the oil was heated, I placed in saucepan (it sizzles when you place it in). I cooked for 2 minutes before I turned the heat down to 8 (I have a conduction oven). I would say to turn it down to medium on a gas stove and around 6-8 on an electric stove. Cook for an additional 3 minutes or until the bottom is nice and brown before flipping over. You will know when it is ready to flip – it will no longer stick to the pan. After five minutes, turn over and cook for another 5 minutes. If large pieces, cook about 10 minutes on each side. I sometimes finish the bone in chicken thighs in a 350 degree oven (right in my saucepan (it has stainless steel handle, so can go right in oven). Cook for an additional 5 minutes. At this point, the chicken should be finished.