Ingredients
For the chicken and marinade:
4 pieces chicken breast, bone-in, skin-on, cut in half across
4 chicken thighs, bone-in, skin-on
Salt and ground black pepper
4 cloves garlic, sliced or chopped
2 tablespoons fresh oregano, chopped
1 tablespoon orange zest
1 tablespoon lemon zest
2 teaspoons red pepper flakes
2 tablespoons extra-virgin olive oil (EVOO)
To cook:
Non-aerosol olive oil cooking spray
1 bundle asparagus (about 1 pound), ends trimmed, sliced on bias
About 12 ounces snap peas, bias-cut
1 bunch spring onion or baby leeks, bias-cut
Salt and ground black pepper
3 tablespoons Calamansi vinegar or white wine vinegar
2 tablespoons butter
1 cup chicken stock
Juice of 1 lemon and ½ orange
1 cup packed parsley and mint leaves
12 ounces Greek feta, crumbled
Directions
Serves: 4
For the chicken and marinade, combine all in a large dish or plastic zip-top bag and chill 30 minutes to 1 hour to marinate.
To cook, heat large cast iron skillet over medium to medium-high heat. Spray lightly and evenly with non-aerosol oil, brown marinated chicken 3 to 4 minutes, skin-side down, turn and continue to brown all over, remove to platter. Add more oil and the vegetables and season with salt and pepper and lightly brown to tender-crisp. Add vinegar and butter and toss to emulsify and coat, add stock and nest chicken back in, reduce heat and cook 10 to 15 minutes or until chicken is cooked through. Add the juice of lemon and orange, top with parsley, mint and crumbled feta.