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Mediterranean Chicken Thighs with Olives and Tomatoes

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A rustic, one-pan Mediterranean dish featuring juicy chicken thighs roasted with briny olives, sweet cherry tomatoes, and aromatic herbs. Naturally gluten-free and low-carb, it’s perfect for weeknights or entertaining.

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

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Season chicken thighs with salt, pepper, oregano, and thyme.
  3. Place chicken skin-side up in a large oven-safe skillet or baking dish.
  4. Scatter tomatoes, olives, garlic, and sliced onion around the chicken.
  5. Drizzle with olive oil, lemon juice, and zest.
  6. Roast uncovered for 35–40 minutes until chicken is golden and cooked through (165°F internal temp).
  7. Garnish with fresh herbs before serving.

Notes

  • Substitute drumsticks or boneless thighs for variety or quicker cooking.
  • Add red pepper flakes for a spicy kick.
  • Mix in artichoke hearts or roasted red peppers for extra vegetables.
  • Canned whole tomatoes can replace fresh cherry tomatoes.
  • Add crumbled feta on top for a creamy twist.

Nutrition

Find it online: https://recipesbyliza.com/mediterranean-chicken-thighs-with-olives-and-tomatoes/