Prep 25 mins
Cook 30 mins
Marinating Time 27 mins
Total 82 mins
Serves 4 to 6
Ingredients
- 2 tablespoons (30 ml) fresh lemon juice (from 1medium lemon)
- 1 tablespoon (15 ml) red wine vinegar
- 2 teaspoons chopped fresh thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground coriander
- 8 tablespoons (120 ml) extra-virgin olive oil, divided
- 2 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
- 4 medium garlic cloves, grated (about 2 teaspoons), divided
- 6 bone-in, skin-on chicken thighs
- 10 ounces English cucumber (283 g; about 1 medium cucumber), peeled, seeded, and grated on largeholes of box grater (about 1 cup shredded)
- 1 cup (240 ml) plain whole-milk strained Greek-style yogurt
- 2 tablespoons chopped fresh mint and/or dill, plus more for garnish
- 1 medium red onion (6 ounces; 170 g), halved and sliced into 1-inch-thick wedges (about 2 cups)
- 8 ounces (227 g) fresh Broccolini, thicker stems halved lengthwise
- 12 ounces (340 g) cherry tomatoes (about 2 cups)
- 2/3 cups pitted kalamata olives (4 ounces; 113 g), drained
- 3 ounces (85 g) feta cheese, crumbled into 1/2-inch pieces (about 3/4 cup)
Directions
Adjust oven rack to lowest position and preheat oven to 475°F (245°C). In a small bowl, whisk together lemon juice, red wine vinegar, thyme, dried oregano, black pepper, coriander, 6 tablespoons olive oil, 2 teaspoons salt, and 1 1/2 teaspoons grated garlic. In a large bowl, toss chicken and 6 tablespoons prepared lemon vinaigrette until evenly coated, and set
