Mediterranean One-Pan Chicken Thighs

This chicken dish reminded me a great deal of another delicious chicken dish with the briny-saltiness of green olives, Spanish Chicken. For those of you who have been following along for a while, you know Spanish Chicken was one of Brother Dear’s favorites. While the two dishes are similar, this is a simplified rendition, but just as delicious. Although warm dinner rolls aren’t part of the ingredients, they should be. I made little salty chicken sandwiches with mine – very delicious.

You know me, I played around with the original recipe. Two ingredients were left out completely. One was anchovies. Sorry folks, I don’t like those little fishes. Not on pizza, not in a salad and nowhere near my chicken, thank you. The other ingredient is one I do like, but thought it was overkill. The recipe called for capers. To me, having green olives and capers in the same pan was a battle for attention. Hubby is not a fan of either. I went with the green olives simply because they are big, easy for Hubby to skirt around. Besides, his dislike for the olives meant more olives for Kiddo and I.

This is one chicken dish we will be enjoying again soon. It’s delicious.

Mediterranean One-Pan Chicken Thighs
1 small red onion, sliced
4 garlic cloves
2 Tablespoons extra virgin olive oil
8 Skinless chicken thighs
Sea salt & pepper to taste
1 cup pitted Large Green Olives or to taste
16 oz Diced Italian Tomatoes
1 teaspoon Italian Seasoning Blend
2 Sprigs Fresh Thyme

Heat oven to 350 degrees.

Slice red onion into rings, break apart and set aside. Peel and flatten garlic cloves. Set aside until ready to use.

Heat a large oven-safe skillet, add oil and swirl the pan to coat in oil. Sprinkle the chicken thighs with sea salt and pepper to taste. Sear thighs until golden on both sides. Set chicken aside on a plate.

In the same skillet, add the sliced onions, chopped garlic and sauté for about 1 minute.

Add the olives and diced tomatoes. Sprinkle with Italian Seasoning. Return chicken thighs to the skillet. Cover with a lid and let it simmer for about 10 minutes.

Place skillet in the oven and bake, covered, for about 40 minutes, or just until the chicken is cooked through.

Remove from oven. Sprinkle with fresh thyme and serve hot. This chicken is delicious with crusty, warm dinner rolls to soak up the juices.


Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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