Can we talk about chicken for a minute? I know everybody loves boneless, skinless chicken breast. It’s healthy and easy to cook. The problem is, does it really have any flavor? Every time I make it, I end up slathering it with bbq sauce or some other condiment, which kind of negates any calories I’m saving by eating it in the first place. Don’t get me wrong, it works well for some things, like sandwiches and soups.
But when it comes to serving the chicken itself as a main course, chefs the world over prefer to use bone-in, skin-on pieces, especially dark meat like thighs. There’s a reason chicken stock is made with bones – they’re full of flavor! Leaving skin on results in a moister finished product, and really, who likes dry chicken? By cooking your chicken with the bone in and skin on, you’re not missing out on all the flavor and moisture that is simply tossed in the garbage by the butcher to make boneless, skinless pieces. On, and bone-in, skin-on pieces are usually way cheaper than the alternative!
While it’s true that there are calories and fat in the chicken skin itself, you don’t even have to eat the skin if you don’t want to. Just roast the chicken with the skin on to get all of that great flavor, and then remove and discard the skin. And obviously, you’re not eating the bone, so just discard that as well. Zero* additional calories from cooking with the bone in.
For this simple three-step dish, I rubbed bone-in, skin-on chicken thighs with oregano, salt and pepper. If you plan to discard the skin, simply rub this mixture underneath the skin instead of on top of it. Or, you know, do a few minutes of jumping jacks* while you wait for the chicken to cook, and just eat the delicious crispy skin. Stir up a fresh and tangy Greek salsa (basically like Greek salad chopped really tiny) to serve with the chicken, and enjoy!
*Please consult a real doctor, nutritionist, and/or personal trainer before starting my chicken + jumping jack routine.
Roasted Chicken With Greek Salsa
- 4 bone-in chicken thighs
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Vegetable oil
- 1 Roma tomato, seeded and chopped
- 1/2 cucumber, chopped
- 1/4 cup chopped red onion
- 2 tablespoons pitted and halved kalamata olives
- 1 tablespoon capers
- 1 tablespoon extra virgin olive oil
1. Preheat oven to 375 degrees F. Pat chicken dry with paper towel; sprinkle with oregano, salt and pepper.
2. Heat large cast iron or other heavy oven-proof skillet over medium-high heat. Add enough vegetable oil to thinly coat bottom of skillet. Add chicken skin side down; cook 4 to 6 minutes or until golden brown. Turn chicken; transfer skillet to oven. Cook 14 to 16 minutes or until chicken reaches internal temperature of 165 degrees F.
3. Meanwhile, make Greek Salsa: In medium bowl, toss tomato, cucumber, onion, olives, capers and olive oil until well combined. Serve chicken with Greek salsa.