Heat the remaining tablespoon of olive oil in a frying pan. Add the chicken thighs, skin-side down, and cook until golden or crispy. Turn the thighs over and cook for a few more minutes.
This recipe for Greek Roasted Chicken and Potatoes with Lemon and Oregano uses chicken thighs and russet potatoes A recipe from “ The League of Kitchens Cookbook: Brilliant Tips, Secret Methods ...
Place the chicken thighs in a large mixing bowl ... Break the feta up in a bowl and mash in the Greek yoghurt. Using a fork will be easiest, it’ll bit a little grainy but keep going.
The name gyro comes from the Greek word for ‘turn’: meat is ... all the spices and ½ teaspoon each sea salt and pepper. Place the chicken thighs between two sheets of greaseproof paper ...