Experience Greece Without The Crowds

Greece is so much more than the first few islands that come to mind and if you want to avoid the crowds and feel like you have these brilliant spaces to yourself, think outside the box and work with a supplier who loves to curate surprises!

I'm talking about the dramatic islands of Naxos, Paros, Koufonisia and Herakleia with their ochre hills, plunging coastlines, whitewashed villages dotted with sugar cube-like houses, where you can soak in the stylish culture and indulge in delights like:

• Watch your toes disappear in the cinnamon sand and ink-blue waters
• Release your energy with a horse ride in Paros’ Golden Beach
• Travel in time while exploring the rare Byzantine churches in Halki village in Naxos 
• Delight and indulge in gorgeous cuisine at the most charming tavernas and family owned restaurants serving up the freshest dishes.
• Learn the secrets by a cheese artisan in Naxos...tastings included!
• Hike an old Byzantine trail in Paros mainland
• Snorkel the sunken aircraft and hidden caves in Heraclea island
• Take diving lessons from a world champion athlete
• Charter a boat and set sail for the day with stops for snorkeling and picnics

Ready for a bespoke itinerary of your very own? Reach out and let's design something special!

Want a taste of Greece before you go? Try this Greek Sheet-Pan Chicken

INGREDIENTS

½ cup olive oil 

1 lemon, juiced (about 3 tablespoons) 

4 garlic cloves, minced 

2 teaspoon dried oregano 

1 teaspoon dried thyme 

1 teaspoon Dijon mustard 

1 teaspoon kosher salt 

½ teaspoon freshly ground black pepper 

6 chicken thighs, bone-in, skin-on 

1 medium zucchini, halved lengthwise and sliced 

1 yellow bell pepper, chopped into 1-inch pieces 

½ large red onion, thinly sliced into wedges 

1 pint cherry or grape tomatoes 

½ cup kalamata olives, pitted 

¼ cup feta cheese 

2 tablespoons finely chopped fresh parsley

INSTRUCTIONS

Preheat the oven to 425℉ (220℃). In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.  Place the chicken thighs in a bowl and pour ⅔ of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it's well coated. Marinate the chicken for 10 to 15 minutes. While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables. Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes. Remove the baking sheet from the oven, add the olives and feta and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F. Sprinkle the chicken and vegetables with chopped fresh parsley before serving.

Enjoy!!