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Mom’s Greek Chicken Thighs

This has become one of my new favorites recipes! Very easy and really tasty. No serious prep and weather you make enough for 1 person or 20 it takes about the same amount of time, this makes it a great choice for food prep. 

Serves: 8


  • 4 lb skin on Chicken Thigh
  • 16 oz Artichoke Hearts
  • 10 oz Kalamata Olives, halved
  • 10 oz Olives
  • 10 cloves Garlic, grated
  • 15 oz Tomato, diced
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Apple Cider Vinegar
  • 2 Tbsp Balsamic Vinegar
  • 1 Tbsp dried Thyme
  • 2 Tbsp fresh Oregano, Greek, if available


  1. Pat chicken dry, and season with salt and pepper.
  2. Mix chicken with all ingredients in a large bowl. Marinate for at least 4 hours, preferably overnight.
  3. Preheat oven to 450F, cover chicken in oblong pan with aluminum foil, and back for 45-50 minutes. Uncover for the final 5-10 minutes.

Both times I have made this I used a dutch oven with out letting it marinade and it came out amazing! 

~The man, the myth, coach Cameron.