Greek Skillet Chicken

Delicious Mediterranean flavors. A great meal for any season
or even to feed dinner guests.

From Paula Deen

Ingredients:
~2 lbs. chicken thighs (I used bone-in thighs and removed the skin - ALDI has great chicken prices if you are looking to be more budget-friendly)
~1/2 tsp. salt
~1/2 tsp. black pepper
~1 tbs. olive oil
~(2) 14.5 oz cans Italian style diced tomatoes (we also added some fresh Campari tomatoes that we had in the fridge)
~(1) 4.8 oz. jar pitted kalamata olives
~1/2 cup minced red onion
~2 tsp. minced garlic
~1 and 1/2 tsp. dried oregano
~(1) 10oz. box couscous (I used a Parmesan-flavored one which was delicious)
~1/4 cup crumbled feta cheese

1. Preheat oven to 350. Sprinkle chicken with salt and pepper.
2. In a large dutch oven or ovenproof skillet, heat oil over medium heat. Place thighs, meaty side down, in pan and cook for 8 minutes. Remove from pan and drain excess oil. Add tomatoes, olives, garlic, onions, and oregano to pan and stir to combine.
3. Place pan in oven and bake for 45 minutes or until thighs are fully cooked.
4. Meanwhile, cook couscous according to package directions.
5. Sprinkle chicken dish with feta cheese and serve over couscous.