Mediterranean Chicken Feta Pasta Bake

Dry Rub

1. To a small bowl, add the salt, pepper, chili powder, smoked paprika, and stir to combine.
2. Score the skin side tops of the chicken thighs, making about 6 slits on each piece.
3. Evenly distribute the spice rub onto each of the 4 pieces of chicken, and rub it in.
4. Place chicken in an airtight container and refrigerate for at least 2 hours, or overnight if desired.
5. About 20 to 30 minutes before you plan to begin cooking the chicken, remove it from the fridge and allow it to sit on the counter to warm up a bit.
6. Preheat oven to 350F.

Searing Chicken

1. To a large, oven-safe, high-sided skillet, Dutch oven, or similar braising pot, add 1 to 2 tablespoons olive oil, add the chicken skin-side down, and sear over medium-high heat for about 3 minutes. Tip - While the chicken is searing, don't move it, disturb it, or check on it. Just let it be. Remove it from the skillet and set aside.

Sauteing Vegetables

1. Add 1 to 2 tablespoons additional olive oil, and add the onions, red peppers, optional serranos, and saute over medium-high heat for about 3 minutes; stir frequently.
2. Add the garlic and saute for 1 minute; stir continuously.
3. Add the lemon zest, lemon juice, chicken broth, white wine, and stir to combine. Caution - The liquids will likely bubble up and steam quite vigorously right after you add them for a second or two. Just be careful so you're not caught off guard with a facefull of very hot steam.

Baking

1. Add the chicken back into the skillet, and evenly sprinkle in the feta, cherry tomatoes, kalamata olives, place the skillet in the oven, and bake for about 20 minutes, or until the chicken is cooked through. Tips - Start boiling your pasta (step 12) while chicken bakes! And I recommend checking the temperature with a digital thermometer. Chicken thighs are done with the meat (don't touch the bone) is at an internal temp of 175F. The temp will also continue to rise, off the heat, due to carryover cooking.

Boiling Pasta

1. While the chicken is baking, cook your pasta according to package directions, minus 2 minutes, because it will continue to cook more in the sauce and you don't want it to be overcooked. For example - If the directions say boil 11 minutes for al dente, you actually only need to boil it for 9 minutes.
2. Drain pasta but reserve 1/2 to 3/4 cup pasta water for your sauce later on should you need the pasta water. Note - I don't rinse pasta, but you can if you think it helps prevent sticking. I personally add a tablespoon of olive oil to my boiling water for anti-sticking.
3. After chicken has baked and is done, remove the skillet from the oven, and remove the chicken pieces and set them on a plate.

Mashing to Make the Sauce

1. Mash and stir together the remaining ingredients in the skillet - the feta, tomatoes, red peppers, olives, etc. I use a fork but you can use a potato masher.
2. Depending on how the sauce looks to you, add some pasta water. Tip - 1/2 cup should be plenty, but you can add a bit more if you think it needs it.

Assembly

1. Add the cooked pasta and toss to combine.
2. Add the chicken back in and return the skillet to the oven for 5 minutes, or until everything is nicely warmed through.
3. Taste the dish and if you think it needs it, add more salt, pepper, a sprinkling of red chili flakes for heat, etc.
4. Optionally (but recommended), garnish with fresh herbs and serve immediately. Leftovers will keep airtight for up to 5 days in the fridge or up to 4 months in the freezer. Tip - The pasta may continue to absorb some of the sauce so it may appear you have less sauce when you open your container of leftovers. Pasta has a way of doing this. And if it happens, the pasta will be on the softer side, rather than al dente.