Imagine a dish that transforms ordinary ingredients into a Mediterranean masterpiece in just 40 minutes, with minimal cleanup and maximum flavor! This One Pot Chicken with Olives and Tomatoes is not just a recipe—it's a culinary escape that will transport your taste buds to the sun-drenched coastlines of the Mediterranean. With perfectly crispy chicken skin, burst cherry tomatoes, and briny olives, this dish promises to become your go-to meal that looks and tastes like you've spent hours in the kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 cup cherry tomatoes
- 1/2 cup olives, pitted
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (218°C). Pat chicken thighs dry with paper towels to ensure crispy skin.
- Season chicken thighs generously with salt, pepper, and dried oregano on both sides, making sure to season under the skin as well.
- Heat olive oil in a large cast-iron skillet or oven-safe pan over medium-high heat. Place chicken thighs skin-side down and cook for 5-6 minutes until skin is golden brown and crispy.
- Flip chicken thighs and cook for an additional 2-3 minutes on the other side to develop color.
- Remove chicken from the pan and set aside. In the same pan, sauté chopped onions for 2-3 minutes until they become translucent.
- Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn.
- Add cherry tomatoes and olives to the pan, stirring to combine with the onions and garlic.
- Return chicken thighs to the pan, placing them on top of the tomatoes and olives. Ensure skin remains above the liquid.
- Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven and let rest for 5 minutes before serving. The tomatoes will be burst and the chicken skin crispy.
- Serve hot, garnishing with fresh herbs like parsley or basil if desired, and enjoy with crusty bread or a side salad.
Tips
- Dry chicken is crispy chicken! Always pat your chicken thighs completely dry before seasoning to ensure that irresistible golden-brown skin.
- Use a cast-iron skillet if possible—it provides even heat distribution and helps create the perfect sear.
- Don't rush the skin-browning process. Let the chicken develop a nice golden color before flipping to lock in flavors.
- Check chicken's internal temperature with a meat thermometer to ensure it reaches 165°F (74°C) for safe, perfectly cooked meat.
- Let the chicken rest for 5 minutes after cooking to allow juices to redistribute, keeping the meat tender and moist.
- Feel free to customize with herbs like fresh basil, thyme, or rosemary for added aromatics.
Nutrition Facts
Calories: 319kcal
Carbohydrates: 11g
Protein: 27g
Fat: 17g
Saturated Fat: 4g
Cholesterol: 80mg
