Mediterranean Chicken Thighs
This dish is as easy as it is delicious, with a prep time so minimal you'll wonder if you missed a step. It consists of juicy chicken thighs, garlicky tomatoes, briny Greek olives, and creamy feta. It is perfect for a lazy weeknight dinner or entertaining a few guests. Trust me, everyone will want to make this—and they'll all be asking for your secret.
First things first, preheat your oven to 420 degrees. Why 420? Because I said so. Next, grab your trusty cast iron pan. If you don’t have one, pretend any pan will do (kidding, it needs to be able to cook in the oven). Drizzle in extra virgin olive oil, toss in a few tablespoons of butter, and add a generous amount of minced garlic. Turn the heat to medium because we’re in no rush here. Let’s give that pan time to warm up, just like we all need a little time to get going in the morning.
While the pan is doing its thing, it’s time to prep the chicken. Season it with salt, pepper, onion powder, and a decent amount of ground cumin. And by decent, I mean keep sprinkling until it feels right. Please, both sides – we’re not savages.
Place the seasoned chicken in the pan and immediately feel like a TV chef. Squeeze some fresh lemon juice all over those thighs because nothing says “I know what I’m doing” like freshly squeezed lemon juice. Cook the chicken for 7-10 minutes on each side or until it looks Instagram-worthy with a nice brown, crispy top.
Now, remove the chicken and let it rest on a side plate. Lower the heat on the pan because we’re about to get saucy. Add a can of diced tomatoes, but don’t go wild with the tomato juice—just some, not all—we’re aiming for saucy, not soupy. Throw in a tablespoon of garlic paste and stir. Yes, more garlic. There’s no such thing as too much garlic.
Add your Greek olives—a mix of Kalamata and green—because variety is the spice of life. Stir everything together and bask in the glory of how Mediterranean you will be.
Return the chicken to the pan and spoon some of the tomato and olive mixture over it. Now it’s time for the final touches: fresh thyme and a generous sprinkling of feta cheese on top. Pop the whole pan in the oven and cook for 35-40 minutes. Then, broil for another 3-4 minutes for that extra crisp. Remember, crispy is classy.
Once out of the oven, garnish with parsley and a few crushed red pepper flakes. Stand back and admire your creation. You’ve just made Mediterranean Chicken Thighs that look like they belong in a fancy restaurant.
(Optional: Serve over white rice if you’re feeling extra. Because sometimes, you need that extra.)
And there you have it. It is a dish so effortless that it practically makes itself. Your friends will think you spent hours slaving away in the kitchen, but we both know the truth. Enjoy your gourmet meal, and don’t forget to bask in the compliments – you’ve earned them.
Mediterranean Chicken Thighs
Ingredients
Instructions
- Preheat oven to 420°F.
- In a large cast iron pan, heat EVOO, butter, and minced garlic over medium heat.
- Season chicken with salt, pepper, onion powder, and cumin on both sides.
- Place chicken in the pan and squeeze fresh lemon juice over it.
- Cook chicken for 7-10 minutes per side until browned and crispy.
- Remove chicken, lower the heat, and set aside.
- Add diced tomatoes (with some juice), garlic paste, and Greek olives to the pan. Stir well.
- Return chicken to the pan, spooning the olive-tomato mixture on top.
- Top with fresh thyme and feta cheese.
- Cook for 35-40 minutes, then broil for 3-4 minutes until crispy.
- Remove from oven, sprinkle with parsley and red pepper flakes.
- Optional: Serve over white rice.
