Brined Pan Roasted Chicken | Sonoma-Cutrer Vineyards

Ingredients

• 6 oz feta cheese, crumbled
• Kosher salt
• 6 large bone-in, skin on chicken thighs (about 3 pounds)
• 3/4 tsp freshly cracked black pepper, to taste
• 2 tbsp dried oregano, preferably Greek
• Extra-virgin olive oil
• 3 medium lemons, 2 sliced and the 3rd cut into wedges for serving
• 6 peeled garlic cloves, cut in thirds lengthwise
• 2/3 c black olives
• 1 qt gently packed spicy greens such as arugula, upland cress, nasturtium leaves and flowers or a combination