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Easy One-Pan Mediterranean Chicken Recipe with Olives and Tomatoes for Perfect Flavor

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A quick and easy one-pan Mediterranean chicken dish featuring juicy chicken thighs, briny Kalamata olives, and sweet cherry tomatoes, finished with fresh herbs and lemon for a flavorful weeknight meal.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 pint cherry tomatoes, halved (or 1 can whole tomatoes)
  • 1 cup Kalamata olives, pitted and halved
  • 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried oregano)
  • Zest and juice of 1 lemon
  • Salt and pepper to taste (kosher salt recommended)
  • 1/2 cup chicken broth or white wine (120 ml)
  • Optional: red pepper flakes for heat
  • Optional: fresh parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken thighs dry with paper towels to ensure crispiness.
  3. Season the chicken generously with salt and pepper.
  4. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  5. Add chicken thighs skin-side down and sear for 5-7 minutes without moving until golden and crispy. Flip and sear the other side for 3-4 minutes.
  6. Remove chicken from the pan and set aside.
  7. Lower heat to medium and add minced garlic, stirring until fragrant, about 30 seconds.
  8. Add cherry tomatoes and olives to the pan, stirring and cooking for 3-4 minutes until tomatoes soften.
  9. Pour in chicken broth or white wine and scrape up browned bits from the pan with a wooden spoon.
  10. Return chicken to the pan skin-side up. Sprinkle with chopped oregano and red pepper flakes if using.
  11. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
  12. Remove from oven and squeeze fresh lemon juice over the chicken.
  13. Let the chicken rest for 5 minutes before serving.

Notes

Dry the chicken well before searing to ensure crispy skin. Do not overcrowd the pan to allow proper searing. Deglaze the pan to add depth of flavor. Let the chicken rest after cooking to lock in juices. For leftovers, store in an airtight container in the refrigerator for up to 3 days and reheat gently to preserve skin texture.

Nutrition

Keywords: Mediterranean chicken, one-pan meal, chicken thighs, olives, tomatoes, easy dinner, weeknight recipe, healthy chicken

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