Mediterranean Chicken Thighs
These Mediterranean Chicken Thighs are a flavorful and easy-to-make dish that blends the rich flavors of olives, sun-dried tomatoes, and herbs. Perfect for dinner any night of the week, this dish is both satisfying and healthy.
Equipment
- 1 oven-safe skillet or cast-iron pan
- 1 measuring spoons
- 1 measuring cups
- 1 tongs or spatula
- 1 foil (optional)
Ingredients
- 4 pieces bone-in chicken thighs About 1.5 pounds.
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 cup cherry tomatoes Halved.
- ½ cup Kalamata olives Pitted and sliced.
- ¼ cup sun-dried tomatoes Chopped.
- 2 cloves garlic Minced.
- ½ cup feta cheese Crumbled.
- 1 tablespoon fresh parsley Chopped, for garnish.
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the olive oil, salt, black pepper, smoked paprika, and dried oregano.
- Add the chicken thighs to the bowl and coat them well with the marinade.
- Heat an oven-safe skillet over medium-high heat. Once hot, add the marinated chicken thighs skin-side down and sear for about 5-7 minutes until the skin is golden brown.
- Flip the chicken thighs over and add the cherry tomatoes, Kalamata olives, sun-dried tomatoes, and minced garlic around the chicken in the skillet.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes until the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Remove the skillet from the oven and sprinkle crumbled feta on top of the chicken and vegetables.
- Let it rest for a few minutes before garnishing with fresh parsley and serving.
Notes
You can substitute chicken thighs with chicken breasts, although the cooking time may vary.
Serve the chicken with a side of quinoa, couscous, or a fresh salad for a complete meal.
Feel free to adjust the vegetables based on what's in season or your preferences.