Crispy Chicken and Creamy Feta Salad
Debone the chicken thighs, leaving the skin on. Place into a bowl with 1 tbsp oregano, red wine vinegar, salt, pepper and grate in your garlic. Mix together and set aside.
Chop up the tomatoes into large wedges, scoop out the inside of ¾ of your cucumber and slice into crescents. Thinly slice the onion and half the olives. Toss all that together with 1 tbsp olive oil, 1 tsp oregano and salt and pepper.
For the feta dressing, blitz feta, greek yoghurt, the juice of the lemon, salt and pepper. Grate the remaning cucumber and mix this in with the feta dressing.
Heat up a cast iron until very hot and cook the chicken skin-side down. Cook for 3 mins until the chicken is very crispy and then flip the chicken over and cook for another 2 mins. Transfer to a chopping board and slice.
Serve the salad in a bowl, top with the crispy chicken and drizzle with the feta sauce. Enjoy.