Serve the chicken drenched with pan juices and crumbled feta cheese.
The Chicken: We prefer dark meat, so I use bone-in chicken thighs with the skin on. This is a matter of personal preference, but feel free to use whatever cut of chicken you like. However, I do recommend that you use bone-in with the skin.The Olives: It really doesn’t matter what kind of olives you use as long as they are pitted. Use your favorite. I have made this dish with all different kinds of olives. To me, Kalamata olives provide a little more flavor but are a little saltier than green or black olives. Season with caution!Recipe adapted from Taste of Home Magazine
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