Methods/steps

Pickle the onions by dissolving the sugar and salt in the vinegar, then adding the onions to coat completely. This can be done a few hours ahead of time. Mix a few times.

Sprinkle the chicken thighs with garlic powder, oregano, salt, pepper and ½ zest. You can do this a few hours ahead but if so, put it in the fridge.

Preheat your oven to 450 degrees. Using an oven safe pan, saute the chicken thighs in the cooking spray or oil over medium high heat until they get nice and brown on one side. This takes maybe 3 to 4 minutes. Flip the chicken thighs and add the crushed garlic, tomatoes, olives, feta and pickled onions. Just scatter them on top. Slash in your ouzo or broth. Put the pan in the oven for about 7 to 10 minutes until the chicken is cooked through.

Sprinkle the chicken with the remaining zest, parsley and squeeze a little juice from the lemon or orange over top and serve.

This goes great with saffron rice and it if you put the rice on just after pickling the onions, it will be ready right on time.