Crispy Chicken Thighs With Grapefruit, Olives, And Feta Recipe

Name: Crispy Chicken Thighs With Grapefruit, Olives, And Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs (about 6 ounces each); 1 teaspoon kosher salt; 3 tablespoons extra-virgin olive oil, divided; 1 large grapefruit, cut in 1/2-inch thick slices; 1 teaspoon grapefruit zest; 1 teaspoon chopped fresh rosemary; 2/3 cup coarsely chopped walnuts; 1/2 cup Castelvetrano olives, pitted; 1/3 cup crumbled feta cheese; 1 teaspoon sherry or red wine vinegar

Servings: persons

4 bone-in, skin-on chicken thighs (about 6 ounces each)
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil, divided
1 large grapefruit, cut in 1/2-inch thick slices
1 teaspoon grapefruit zest
1 teaspoon chopped fresh rosemary
2/3 cup coarsely chopped walnuts
1/2 cup Castelvetrano olives, pitted
1/3 cup crumbled feta cheese
1 teaspoon sherry or red wine vinegar

1
Pat chicken dry with paper towels. Sprinkle chicken evenly with salt and let stand in the refrigerator for at least 30 minutes (or up to overnight). Bring chicken back to room temperature before cooking.
2
Preheat oven to 425u00b0.
3
Rub skin side of the chicken thighs evenly with 1 tablespoon olive oil. Place thighs, skin side down, in a single layer in a medium cast-iron skillet over medium heat. Let fat render for about 5 minutes, then increase heat to medium-high. Cook until skin is golden brown and beginning to crisp, another 8 minutes (do not move chicken until the edges start to turn golden). Turn thighs over and cook other side for about 3 minutes; transfer to a plate.
4
Add the grapefruit slices, zest, and rosemary to the cast-iron skillet, and cook until citrus is caramelized, about 3 minutes on each side. Return thighs to the pan, skin side down and transfer to oven. Bake at 425u00b0 for 5 minutes, or until a thermometer inserted in thickest part of chicken thigh reads at least 170 u00b0.
5
Toast walnuts in a small skillet over medium heat until golden brown and fragrant, about 6-8 minutes. Combine walnuts, olives, feta, vinegar, and remaining 2 tablespoons olive oil in a bowl. Top chicken with walnut mixture and serve immediately.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 bone-in, skin-on chicken thighs (about 6 ounces each), 1 teaspoon kosher salt, 3 tablespoons extra-virgin olive oil, divided, 1 large grapefruit, cut in 1/2-inch thick slices, and more.

Yes, Crispy Chicken Thighs With Grapefruit, Olives, And Feta falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Chicken Thighs With Grapefruit, Olives, And Feta

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