Description
Mediterranean Roasted Chicken Thighs
Ingredients
4 bone-in, skin-on chicken thighs
1 cup cherry tomatoes
1/2 cup mixed olives (green and Kalamata)
1/4 cup sun-dried tomatoes, chopped
3 tbsp olive oil
3 garlic cloves, minced
1 tsp dried oregano
1 tsp thyme leaves
1/4 cup crumbled feta cheese
Fresh basil and thyme for garnish
Salt and pepper to taste
Directions
Preheat the oven: Set your oven to 400°F (200°C).
Season the chicken: Rub chicken thighs with 2 tbsp olive oil, oregano, thyme, garlic, salt, and pepper.
Sear the chicken: Heat 1 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear chicken thighs skin-side down for 5 minutes until golden brown. Flip and cook for 2 minutes more.
Add the Mediterranean flavors: Add cherry tomatoes, olives, sun-dried tomatoes, and garlic to the skillet around the chicken.
Roast in the oven: Transfer the skillet to the oven and roast for 20-25 minutes until chicken is cooked through (internal temp: 165°F/75°C).
Finish with feta and herbs: Remove from oven, sprinkle with crumbled feta, and garnish with fresh basil and thyme.
Serve: Plate the chicken with the roasted veggies and olives. Enjoy with crusty bread or rice!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 380 kcal per serving
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Step-by-Step Guide
1. Prep & Preheat: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels—this is key for crispy skin. Mince garlic and chop sun-dried tomatoes.
2. Season Thoroughly: In a small bowl, combine 2 tbsp olive oil, minced garlic, oregano, thyme, salt, and pepper. Rub this mixture all over the chicken, ensuring it gets under the skin.
3. Sear to Perfection: Heat remaining oil in a large, ovenproof skillet over medium-high heat. Place chicken thighs skin-side down. Do not move them for 5-6 minutes to achieve a deep golden-brown sear. Flip and sear the other side for 2 minutes.
4. Build the Base: With the chicken still in the skillet, scatter the cherry tomatoes, olives, and sun-dried tomatoes around it. The juices will mingle, creating the sauce.
5. Roast: Carefully transfer the skillet to the preheated oven. Roast for 20-25 minutes, until the chicken’s internal temperature reaches 165°F (75°C).
6. Final Touches: Remove from oven. Immediately sprinkle with crumbled feta so it softens slightly. Garnish with fresh basil and thyme before serving.
Serving Suggestions
This one-pan wonder is incredibly versatile. For a complete Mediterranean feast, serve it over a bed of fluffy couscous, orzo, or lemon-herb rice to soak up the delicious pan juices. A simple side of warm pita bread or crusty baguette is perfect for scooping. To balance the richness, pair it with a crisp green salad dressed with lemon vinaigrette or some roasted asparagus.
How-to Summary
This Mediterranean Roasted Chicken Thighs recipe is a simple, one-pan meal. Pat chicken dry, season with herbs and garlic, then sear skin-side down until crispy. Add tomatoes and olives to the skillet, then roast in a 400°F oven for 20-25 minutes. Finish with crumbled feta and fresh herbs for a vibrant, healthy dinner.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs? Yes, but reduce the oven time by 5-7 minutes as they cook faster. You will lose the crispy skin, so consider a quick broil at the end for color.
What can I substitute for feta cheese? Goat cheese or ricotta salata are excellent alternatives. For a dairy-free option, omit the cheese or use a vegan feta alternative.
My skillet isn’t ovenproof. What should I do? After searing, transfer the chicken and vegetables to a baking dish or sheet pan lined with parchment paper for roasting.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet over low heat or in the microwave to prevent the chicken from drying out.
Can I add other vegetables? Absolutely. Sliced bell peppers, red onion, or zucchini roast beautifully alongside the tomatoes. Add hearty veggies at the beginning; delicate greens like spinach can be stirred in after roasting.
Common Mistakes to Avoid
- Not Drying the Chicken: Skipping the step of patting the thighs dry prevents proper searing and results in steamed, rubbery skin.
- Crowding the Skillet: Sear the thighs in batches if necessary. Overcrowding lowers the pan’s temperature, causing the chicken to steam instead of brown.
- Moving the Chicken Too Soon: Resist the urge to poke or move the thighs during the first few minutes of searing. Let the skin release naturally from the pan for a perfect crust.
- Overcooking: Use a meat thermometer. Chicken is done at 165°F. Overcooking leads to dry meat, especially with leaner cuts.
Conclusion
This Mediterranean Roasted Chicken Thighs recipe delivers maximum flavor with minimal effort, encapsulating the essence of healthy, vibrant cooking. The combination of crispy herbed chicken, juicy tomatoes, briny olives, and tangy feta creates a truly satisfying one-pan meal. It’s a reliable, crowd-pleasing dish that proves a delicious dinner doesn’t have to be complicated. Give it a try for your next weeknight meal and enjoy a taste of the Mediterranean at home.