Description
A Mediterranean chicken dish packed with briny kalamata olives, citrus, garlic, and herbs. Perfect for a weeknight or dinner party, it’s nutritious, bold, and deeply flavorful.
Ingredients
4 bone-in, skin-on chicken thighs
1 cup pitted kalamata olives
2 tablespoons olive oil
4 garlic cloves, minced
1 small red onion, sliced thin
1 lemon, sliced
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon crushed red pepper flakes
1 tablespoon capers (optional)
½ cup cherry tomatoes (optional)
Fresh parsley for garnish
Salt and black pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pat chicken dry, then season with salt, pepper, oregano, and cumin.
3. In a skillet, heat olive oil over medium heat.
4. Brown chicken skin-side down for 5 minutes, then flip and cook for 3 more.
5. Remove chicken. In the same pan, sauté garlic and onion until softened.
6. Add olives, lemon slices, red pepper flakes, tomatoes, and capers.
7. Return chicken to the pan, nestle into the mixture.
8. Transfer skillet to oven and bake uncovered for 20 minutes or until cooked through.
9. Sprinkle with parsley, let rest 5 minutes, then serve over couscous or salad.
10. Use leftovers in wraps or pasta for day-two flavor boost.
Notes
Substitute chicken with shrimp or tofu for dietary variations.
Use green Castelvetrano olives if kalamata aren’t available.
Serve with arugula salad, quinoa, or tzatziki for enhanced nutrition.
Store leftovers in the fridge up to 3 days or freeze in portions.
Reheat with broth to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with olives
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
Keywords: chicken, kalamata olives, Mediterranean, one-pan, healthy