Yes that’s Hello in Greek and I know you can tell from this photo that’s where I am visiting THIS week to bring you another recipe from “around the world with bacon” !! I’m the King of Baconia nad I can travel wherever bacon leads me right? Right!
I have a glorious recipe for you this Saturday. Chick-hen (which we all love) and a bunch of wonderful other ingredients INCLUDING bacon!!!! Now it calls for four slices but if you want more – go for it. Also while feta is optional in this recipe, feta is important as far as I’m concerned because it’s tasty and adds a lot of flavor.
EASY GREEK CHICKEN BAKE
- 1.5 lbs chicken thighs bone in with skin
- ½ tsp sea salt
- ½ tsp black pepper
- ⅔ cup cherry tomatoes chopped in half
- ½ cup pitted green olives
- ½ cup quartered artichoke hearts canned or frozen
- 5 cloves garlic peeled and chopped
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 4 slices bacon chopped
- 1 tbsp thyme leaves
- 3 tbsp feta cheese * optional
Preheat oven to 425 F. Place chicken skin side up in a 13 x 9 x 2 inch rectangular baking pan.
Sprinkle chicken with sea salt and black pepper.
In a large mixing bowl combine: tomatoes, garlic, olives, artichoke hearts, thyme, lemon juice and olive oil. Toss to coat veggies. Pour veggie oil mixture over chicken.
Sprinkle chopped bacon and feta cheese over the top.
On top oven rack, bake for 40 to 45 minutes and until a thermometer reads 165 F or above when inserted into a thick part of the chicken thigh while avoiding the bone.
EASY RIGHT? RIGHT! It’s also super yummy.
Here’s your dessert – some giggles! Low cal and fun too!
Are you average or BETTER than average??????? We are BETTER at my house!
Where in the world will I be next week? I’m not sure – my Travel Department is working on it now. I’ve said though that I would NOT mind coming back to Baconia because I miss the castle and having Bacon Saturdays in my own kitchen. We’ll see – I may come home this week or I may not…………I’ll keep you guessing until next Saturday.
It’s GOOD to be KING!