Greek-style baked chicken

Ingredients:

• 8 small chicken thighs with skin and bones (about 1.1 kg)
• 2 cups grape tomatoes, halved
• 1 cup pitted Kalamata olives
• 1 small red onion, thinly sliced
• 0.5 cups capers in brine (with liquid)
• 0.5 cup red wine vinegar
• 0.5 cups olive oil
• 1/4 tbsp. dried oregano
• 60 g crumbled feta (about 1/3 cup)
• Cooked quinoa, ready to serve

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to 200°C.
2. In a large bowl, combine the chicken thighs, tomatoes, olives, onion, capers in brine, vinegar, olive oil, oregano, 1 teaspoon salt, and a pinch of freshly ground black pepper. Stir until the chicken is well coated.
3. Transfer everything to a 22x32 cm baking dish. Place the chicken pieces in a single layer on top of the vegetables, skin side up, so that the skin is clearly visible (this way it will fry better).
4. Bake, uncovered, for 50 minutes, then increase the oven temperature to 450°F (230°C). Bake until the skin is crisp and golden, the chicken is cooked through (a thermometer inserted into the thickest part of the thigh, away from the bone, should read 165°F (74°C)), and the liquid in the pan has reduced by half, another 10 minutes.
5. Sprinkle with feta and let rest for 5-10 minutes before serving. Serve the chicken with the sauce from the pan.