Greek Chicken with Cucumber Salad

I made this on a hot day with my daughter, we were just sitting around the pool reading and thought this would be a nice meal. It does not take long to prepare and the cold salad was nice with the warm pita bread and chicken!

1 tbsp dried oregano

1 tsp garlic powder

2 tbsp paprika

Salt and pepper to taste

2 lbs chicken thighs

2 tbsp canola oil

Combine the oregano, garlic powder, paprika, salt, and pepper in a small bowl.

Heat the oil over medium high heat in a large oven proof pan. Rub the chicken with the spice blend

and place the thighs skin side down in the pan to cook for 3-4 minutes or until the skin is crispy.

Turn the thighs over and transfer the pan to the oven to finish cooking (20-25 minutes).

Remove the chicken from the pan once it is cooked through and serve with warm pita bread and Greek style cucumber salad (recipe follows).

Greek Style Cucumber Salad

1 seedless/ hothouse cucumber

¼ cup of diced red onion

6 oz Greek yogurt

1 ½ tsp dried dill

Slice the cucumber into thin slices (use a mandoline if you have one) if not and you prefer to cut it into larger pieces you can cut the cucumber in half lengthwise. Place the halves, flat side down on your cutting board and cut them into 1/4″ half moon shapes. Combine all of the ingredients in a medium size bowl making sure the cucumber is evenly coated with the yogurt and dill.