Picture This, Sug…

From the Kitchen of Granny B, Where the South Meets the Sea

Now close those pretty eyes and imagine this: tender chicken thighs, roasted to golden-brown perfection with crispy edges that crunch just right when your fork dives in. Juicy cherry tomatoes have burst open like they’re singin’ hallelujah, nestling beside Kalamata olives and red onions that caramelize into sweet little flavor bombs. There’s a whisper of lemon in the air, dancing with oregano and garlic like they’re old friends at a backyard cookout in Athens.

The whole dish shimmers under a light shower of crumbled feta and fresh parsley, like it’s dressin’ up for Sunday supper. And the smell? Lawd have mercy. It’s enough to make a preacher loosen his tie. Warm, garlicky, citrusy, and just a touch briny—like the Mediterranean sea breeze blew straight into your kitchen window.

The Story Behind the Skillet

Now, I know what y’all are thinkin’—“Granny, you’re Southern through and through! What’s this Greek chicken doin’ struttin’ through your kitchen?” Well darlin’, sometimes even a Southern soul needs a little olive oil and sunshine.

I first got this recipe from my cousin Loretta Jean, who married a charming Greek fella named Nikos. That man can dance and cook like nobody’s business, and he shared this gem at a family reunion one summer when the humidity was higher than a rooster’s tailfeathers. I took one bite and nearly threw my biscuit across the lawn in shock. It was that good.

I’ve since added my own Southern twang to it, because why not? I serve it over rice or grits, with a sweet tea in hand and a front porch breeze rollin’ in.

Granny B’s Mediterranean Chicken

Serves: 4-6 hungry folks
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: Less than the time it takes to watch your stories

Ingredients

• 6 boneless, skinless chicken thighs (or breasts, if you prefer, but thighs keep things juicy, honey)
• 2 tbsp olive oil
• 1 lemon (zested and juiced)
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 red onion, sliced
• 1 pint cherry tomatoes
• 1/2 cup Kalamata olives, pitted
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• Optional: a pinch of crushed red pepper if you’re feelin’ sassy

Directions with a Wink and a Smile

1. Preheat & Prep
Preheat your oven to 400°F. (Because we want this bird roasted—not steamed like Aunt Mae’s curlers in August.) Pat your chicken dry and lay it out like it’s about to sunbathe.

2. Make the Marinade
In a bowl, whisk together olive oil, lemon zest and juice, garlic, oregano, paprika, salt, and pepper. Pour this glorious sunshine over the chicken and let it soak in for at least 15 minutes. If you’ve got time, give it a good hour to marinate and soak up all that flavor like a biscuit in gravy.

3. Fill the Pan
In a large baking dish or cast iron skillet (because cast iron is always right), scatter the sliced onion, cherry tomatoes, and olives. Nestle the chicken on top like it’s the belle of the ball. Pour the leftover marinade all over the top—waste not, want not!

4. Roast It Good
Bake uncovered for about 30–35 minutes, or until the chicken is golden brown and cooked through. The tomatoes should be soft and a little blistered, and the kitchen should smell like a fancy coastal café with better manners.

5. Finish with Flair
Sprinkle with crumbled feta and chopped parsley. Let it sit for 5 minutes—just long enough for you to holler “Y’all wash up!” and pour yourself some sweet tea.

Picture This….

The dish is straight outta the oven, served in a rustic cast iron skillet sitting on a blue-and-white checkered cloth like a Grecian picnic on a Southern porch. The chicken glistens with golden edges, while the roasted tomatoes burst like little jewels between the olives and onions. Steam rises, carrying the scent of lemon and garlic heaven. A small dish of crumbled feta sits nearby, and the sunlight through the window gives everything a warm, inviting glow that practically hums with joy.

Now Go On and Savor It

This Mediterranean Chicken is just what you need when you’re tired of casseroles and want something light, fresh, and a little fancy. Serve it over rice, orzo, or even a mess of grits if you’re feelin’ rebellious. And don’t forget to mop up that lemony juice with a hunk of warm bread—Granny insists.

Whether you’re feeding the family or just treatin’ yourself after a long day, this dish is sunshine in a skillet.
So go ahead, take a bite and let your taste buds twirl like they’re at a beachside hoedown.

Love, Granny B 💛