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Easy One-Pan Mediterranean Chicken Thighs with Olives and Tomatoes

one-pan mediterranean chicken thighs - featured image
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A quick and easy one-pan Mediterranean chicken dish featuring crispy skin chicken thighs simmered in a tangy tomato and olive sauce, perfect for weeknight dinners.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900 g)
  • 2 tablespoons olive oil (extra virgin recommended)
  • Salt and freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 can (14 oz / 400 g) diced tomatoes, preferably fire-roasted
  • 1 cup pitted Kalamata olives, halved
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Season the chicken thighs generously with salt, pepper, smoked paprika, and dried oregano on both sides.
  3. Heat olive oil in your oven-safe skillet over medium-high heat until shimmering (about 1-2 minutes). Add the chicken thighs skin-side down and sear for 5-7 minutes without moving them until deep golden-brown crust forms.
  4. Flip the chicken and cook for another 3 minutes on the other side. Remove chicken from the pan and set aside temporarily.
  5. Reduce heat to medium. Add sliced onions to the skillet and sauté for 3-4 minutes until softened and translucent, stirring occasionally.
  6. Add the minced garlic and cook for 30 seconds until fragrant.
  7. Pour in the diced tomatoes with their juices, chicken broth, and lemon juice. Stir to combine, scraping up any browned bits from the pan bottom.
  8. Stir in the olives and season the sauce lightly with salt and pepper, tasting before adding more salt.
  9. Return the chicken thighs to the skillet, nestling them into the sauce skin-side up.
  10. Transfer the skillet to the oven and roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens slightly.
  11. Remove from oven and let the dish rest for 5 minutes. Garnish with freshly chopped parsley before serving.

Notes

For extra crispy skin, broil the chicken for 2-3 minutes at the end but watch closely to avoid burning. Avoid overcrowding the pan when searing chicken to ensure even crisping. Taste sauce before adding extra salt due to olives’ natural saltiness. Leftovers keep well refrigerated for up to 3 days and freeze well for up to 3 months.

Nutrition

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

Find it online: https://atomicbite.com/easy-one-pan-mediterranean-chicken-thighs-recipe-with-olives-and-tomatoes-for-perfect-weeknight-dinner/