Mediterranean Chicken with Olives & Tomatoes (One-Pan Recipe)
Forget takeout tonight — this Mediterranean Chicken with Olives & Tomatoes is juicy, vibrant, and ready in one pan. Crispy chicken thighs, sweet tomatoes, and delicious, tangy olives and capers… this dish tastes like a vacation on the coast, it’s the ultimate weeknight dinner that feels like it came straight from a seaside taverna.
Equipment
- 12-Inch Stainless Steel Frying Pan or skillet
- large glass bowl
- Cooking tongs
- Plastic food wrap
- Wooden Cutting Board
- Ceramic Garlic Grater Plate
- Lemon Juicer
- Meat thermometer
Ingredients
- 5-6 bone-in skin-on chicken thighs
- Extra Virgin Olive Oil
- 1 onion diced
- 6 garlic cloves minced
- 1 Tbsp Dried Oregano organic
- ½ tsp red pepper flakes optional
- 2 cups cherry tomatoes halved & whole
- ½ cup Chicken Stock low sodium
- ½ cup Green olives pitted
- ½ cup Olives olives pitted
- 2-3 Tbsp Gaint Caperberries
- Fresh basil or parsley chopped (for garnish)
- Salt & black pepper to taste
- 1 lemon juiced
Instructions
Step 1: Marinate the Chicken
- Add the chicken thighs to a large bowl and add the lemon juice, olive oil, crushed garlic, dried oregano, and the dried chili flakes.5-6 bone-in, Extra Virgin Olive Oil, 6 garlic cloves, 1 Tbsp Dried Oregano, ½ tsp red pepper flakes, Salt & black pepper, 1 lemon
- Season to taste with some salt and pepper and mix well to combine.
- Add a splash more oil if required.
- Ensure the chicken thighs are evenly coated and then cover and marinate in the fridge for at least 30 minutes (a few hours is better).
Step 2 - Brown Chicken Thighs
- Add a splash of oil to a pan on high heat and brown the chicken on all sides, around 3-4 minutes per side is plenty, you’re aiming for enhanced color and flavor (don’t worry, the chicken will cook fully in the next steps).
- Once done, remove the chicken from the pan and set aside.
Step 3 - Prepare Veggies
- Preheat oven to 200°C / 400°F
- Reduce the heat to medium and add a splash of chicken stock to the pan to deglaze the pan. Give it a scrape with a spoon to release all the flavor stuck on the bottom, then add the chopped onion and saute for 5 minutes.½ cup Chicken Stock, 1 onion
- Next, add the whole and halved tomatoes, half of the caper berries, and around half the olives (save the rest for use later).2 cups cherry tomatoes, ½ cup Green olives, ½ cup Olives olives, 2-3 Tbsp Gaint Caperberries
- Let everything simmer away for around 5 minutes then return the browned chicken thighs back to the pan.
- Spoon some of the cooking liquid over the chicken, add any leftover marinade, and leave to simmer for another 5 minutes.
- If the pan is looking dry, add some more chicken stock.
Step 4 - Bake
- Add the remaining olives and the capers and arrange around the chicken.
- Once the oven is hot, add the pan to the oven and bake for around 20-25 minutes or until the cooking liquid has absorbed and the veg and chicken are starting to crisp up.Fresh basil or parsley
- NOTE: Use a meat thermometer to check the chicken has reached an internal temperature of 74°C / 165°F.
Video
Notes
Cooking Tips
- Brown the chicken well
Sear the chicken thighs skin-side down first until deeply golden and crisp. This step develops flavor and keeps the skin from becoming soggy during braising. Sure, it takes a little longer, but it’s well worth it! - Deglaze the pan
After sautéing the onion, garlic, and spices, scrape up the browned bits with the chicken stock. This adds depth to the sauce. This is a crucial step to adding loads of extra flavor to your dish! - Go Easy on the salt and seasoning
Since olives and caperberries are naturally salty, go light on additional salt until after the dish has simmered. Taste and adjust at the end. - Tomato texture variation
Leaving some cherry tomatoes whole and some halved gives a mix of juicy bursts and rich cooked-down sauce. Add some different colored tomatoes for extra vibrance and flavor. - Herb finishing touch
Add a few sprigs of fresh basil or parsley just before serving. This keeps their flavor bright and fresh and adds a little color to the dish. - Serving ideas
Pair with couscous, quinoa, or crusty bread to soak up the flavorful broth. A simple side salad with lemon vinaigrette balances the richness.