Roasted Greek Chicken

• 1 chicken, cup up into 8 pieces
• 2 shallots, sliced
• 1 small can diced tomatoes
• 10-12 kalamata olives, pitted and coarsely chopped
• 2 T capers
• 1 lemon, thinly sliced
• 1/4 C feta cheese, crumbled
• 1 C white wine
• 1/4 chopped flat leaf parsley
• 2 t sea salt
• 2 t black pepper

1. Preheat oven to 425
2. Sprinkle chicken on both sides with salt and pepper.
3. Line a 13" glass or enamel casserole dish with the sliced lemons
4. In a large saute pan on medium-high heat, sear the chicken pieces in batches until they are golden brown on all sides. Transfer to the casserole dish, add 1/2 of the wine and 1/2 of the parsley. Cover with aluminum foil and place in the oven. Roast for 25 minutes, remove foil, and roast another 5-10, or until chicken is cooked through.
5. While chicken is cooking, discard any chicken fat left in the saute pan and add shallots. Saute for 2 minutes on medium heat. Add remaining wine, olives, capers, and tomatoes. Simmer 2-3 minutes. Remove from heat, add feta cheese. Stir to combine.
6. Pour the sauce onto a large serving dish, and top with the chicken, lemons, and a sprinkling of the remaining parsley.

chicken, shallots, tomatoes, olives, t capers, lemon, feta cheese, white wine, flat leaf parsley, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/roasted-greek-chicken-50086167 (may not work)