Time
Spice
Serves
45 Minutes
Mild
Two
Calories
Carbs
Fiber
Fat
Protein
440
27g
7g
23g
36g
Ingredients
4 chicken drumsticks
1/4 cup feta
3 tbsp tahini
1 cucumber
5 sprigs oregano
1/2 lb campari tomatoes
1 red onion
6 garlic cloves
1 lemon
1/4 cup kalamata olives with brine
3 tbsp red wine vinegar 
1/2 tsp red pepper flakes Equipment
roasting pan
fine graterPreparation
Pre-heat the oven to 425˚, and move a rack to the upper portion of the oven.
Dice the garlic.
Place the chicken drumsticks in a pan. Juice the lemon into the pan. Grate the zest of the lemon into the pan. Remove the oregano from the stem and add to the pan along with the chopped garlic, red pepper flakes, and a 1/4 tsp of salt.
Roast the chicken for 25 minutes, occasionally adding a 1/2 c of water and flipping the chicken over to keep the chicken from burning.
After the chicken has roasted for 25 minutes, raise the heat to broil for 7-10 minutes for an extra crispy skin.
While the chicken cooks, assemble the salad. Dice half of the red onion.
Chop the cucumber into 1/4-1/2" pieces.
Cut the tomato into 1/4 - 1/2" pieces.
Place the tomatoes, cucumbers, and red onion in a bowl. Add the red wine vinegar with the kalamata olives and brine. Mix.
Top with the crumbled feta cheese and place in the refrigerator until ready for serving.
Plate the roasted chicken. Serve with the greek salad and tahini.
Comments
MD
This dish was tasty and super easy for me to prepare while my 15 month old buzzed around the kitchen. I threw the chicken in the oven right before I put her to bed, and it was ready when I came out.
Mary Price
We liked this dish, but the chicken needed much longer to fully cook.
Deena Graham
Easy and flavorful–light yet filling. I love greek food and I love baked chicken so this one is a no brainer.
Madeline Kleid
This dish had all the Mediterranean flavors I love, lemon garlic tahini feta. Super easy and fresh ingredients.
N/A
This dish is very easy to prepare and put together and has so much flavour. Definitely a great summer dish!
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