serves
6--8
prep
15 minutes
cook
45 minutes
difficulty
Mid
serves
6--8
people
preparation
15
minutes
cooking
45
minutes
difficulty
Mid
level
Ingredients
- 12 boneless chicken thighs, skin on - around 1 kg worth
Marinade
- 1 cup (250 ml) olive oil
- ⅓ cup (80 ml) lemon juice
- ¼ cup (60 ml) dry white wine
- 3 cloves garlic, crushed
- 2 tsp dried oregano
- ½ tsp fresh ground black pepper
Stuffing
- 2 tbsp (40 ml) olive oil
- 1 onion, diced
- 1 cup feta cheese
- 12 dried apricots, chopped
- ⅓ cup flat-leaf parsley, chopped
- ½ cup pitted and roughly chopped green olives
- ½ cup breadcrumbs
- ½ cup chicken stock
To serve
- Olive oil
- Lemon
- 2 tsp dried oregano
- Salt
- Pepper
Marinating time: 4-5 hours
Instructions
- Whisk together marinade ingredients, then pour over chicken thighs in bowl. Toss to coat pieces. Leave to marinate for a few hours.
- Preheat oven to 230°C (450°F).
- Meanwhile, heat 1 ½ tablespoons of olive oil in a frying pan over medium heat. Add onions and sauté until soft and translucent.
- In a bowl, combine cooked onions, feta cheese, apricots, parsley, green olives and breadcrumbs. Add chicken broth and 1 tablespoon olive oil and mix together. Set aside.
- Drain marinade from chicken thighs.
- Place chicken thighs on flat surface, skin-side down. Put some filling on the top of each chicken thigh, then fold one half over to secure filling. If desired, insert a toothpick through each side of the thigh. Place chicken thighs in a baking dish.
- Rub lemon half over each thigh, then sprinkle each thigh with salt, pepper and dried oregano. Drizzle thighs with olive oil.
- Roast for 35 minutes, or until golden brown.
- Let chicken rest for 5 minutes, then remove toothpicks.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
