Name: Mediterranean Chicken Thighs with Olives and Tomatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 4 bone-in, skin-on chicken thighs; 2 cups cherry or grape tomatoes, halved; 1 cup Kalamata olives, pitted; 4 garlic cloves, whole or smashed; 1 medium red onion, sliced; 2 tbsp olive oil; 1 tsp dried oregano or 1 tbsp fresh oregano; 1 tsp dried thyme or 1 tbsp fresh thyme; 1 lemon, zested and juiced; 1 tsp salt; 1/2 tsp black pepper

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Mediterranean Chicken Thighs with Olives and Tomatoes is one of my favorite go-to dishes when I’m craving something flavorful, wholesome, and satisfying. It’s a rustic, one-pan wonder that brings together juicy chicken, briny olives, and sweet-tangy tomatoes in a harmony of Mediterranean flavors.

Why You’ll Love This Recipe

I love how this dish packs so much flavor with so little effort. The chicken thighs come out tender and juicy, while the olives and tomatoes create a savory sauce that’s perfect for soaking up with crusty bread or serving over rice or couscous. It’s a crowd-pleaser that feels both comforting and a little bit fancy. Plus, it’s naturally gluten-free and low-carb, making it perfect for many types of diets. Mediterranean Chicken Thighs with Olives and Tomatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs
Cherry tomatoes or grape tomatoes
Kalamata olives (pitted)
Garlic cloves
Red onion
Olive oil
Fresh oregano or dried oregano
Fresh thyme or dried thyme
Lemon (zest and juice)
Salt
Black pepper

Directions

I preheat the oven to 400°F (200°C).
I season the chicken thighs generously with salt, pepper, and a sprinkle of oregano and thyme.
In a large oven-safe skillet or baking dish, I arrange the chicken thighs skin-side up.
I scatter halved cherry tomatoes, sliced red onions, olives, and whole or smashed garlic cloves around the chicken.
I drizzle everything with olive oil and a bit of lemon juice and zest.
I roast the dish uncovered for about 35–40 minutes, or until the chicken is golden brown and fully cooked (internal temperature reaches 165°F or 74°C).
I like to finish it with a sprinkle of fresh herbs before serving.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

I sometimes swap chicken thighs for drumsticks or boneless thighs for quicker cooking.
For a spicy kick, I add red pepper flakes to the seasoning.
I mix in artichoke hearts or roasted red peppers for more veggie variety.
If I’m out of cherry tomatoes, I use canned whole tomatoes, slightly crushed.
For a dairy twist, I add crumbled feta on top just before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I place the chicken in a covered baking dish in a 350°F oven for 10–15 minutes or until warmed through. For quicker reheating, the microwave works fine, but I prefer the oven to keep the skin a little crisp. Mediterranean Chicken Thighs with Olives and Tomatoes

FAQs

How do I know when the chicken thighs are fully cooked?

I always check the internal temperature with a meat thermometer. It should read 165°F (74°C) at the thickest part without touching the bone.

Can I make this dish ahead of time?

Yes, I often prep everything in the baking dish, cover it, and refrigerate it up to a day in advance. I just pop it into the oven when ready to cook.

What sides go well with Mediterranean Chicken Thighs?

I love serving this with couscous, rice, roasted potatoes, or just a slice of crusty bread to soak up the juices. A fresh salad with lemon vinaigrette is also a great match.

Can I use boneless, skinless chicken instead?

I can, but the flavor and texture will be a bit different. I reduce the cooking time to avoid drying out the meat.

Are green olives okay to use instead of Kalamata?

Yes, I’ve used green olives when I didn’t have Kalamata. It’s a little different in flavor—brighter and less rich—but still delicious.

Conclusion

Mediterranean Chicken Thighs with Olives and Tomatoes is a flavorful, no-fuss dish that brings the taste of the Mediterranean straight to my kitchen. It’s simple to make, beautiful to serve, and always satisfying. Whether for a weeknight dinner or a special gathering, I know this recipe will never let me down.