Ingredients:

  • 4 oz feta cheese, crumbled
  • 2 cups fresh spinach, finely chopped
  • 1/4 cup Kalamata olives, pitted and minced
  • 2 cloves garlic, minced
  • 1 tsp lemon zest
  • 1 tbsp olive oil
  • 4 (6 oz) boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper

Instructions:

  1. In a small bowl, combine the crumbled feta, chopped spinach, minced olives, garlic, lemon zest, and 1 tablespoon of olive oil. Stir until the mixture forms a thick, cohesive paste.
  2. Lay each chicken thigh flat on a cutting board. Slice a pocket into the thickest part of the thigh, being careful not to cut all the way through.
  3. Spoon 2 tablespoons of the filling into each pocket. Secure the opening with 2-3 toothpicks or a small piece of kitchen twine.
  4. Pat the chicken dry with paper towels. Rub the remaining 2 tablespoons of olive oil over the thighs, then coat evenly with oregano, smoked paprika, salt, and pepper.
  5. Place chicken on a baking sheet and roast at 400°F (200°C) for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) and the exterior is mahogany-brown.