Mediterranean Chicken Tomatoes Olives

Mediterranean Chicken with Tomatoes and Olives is my go to recipe when I want an easy yet elegant dinner that feels like a sunny escape. This dish brings together tender chicken juicy tomatoes and briny olives all roasting together in one pan for incredible flavor and almost no fuss. Every time I make it I am reminded how a few simple ingredients can transport a meal to something special.

This has become my quick fix recipe for busy evenings and I was amazed by how flavorful it turned out with so little effort — family and friends always go back for seconds

Ingredients

• Chicken thighs with bone and skin: Adds rich flavor and stays juicy Try to pick smaller thighs for quick even cooking

• Olive oil: A Mediterranean essential Choose extra virgin for better taste

• Herbes de Provence: An aromatic blend for classic Provencal notes Look for high quality dried herbs or create your own mix with thyme rosemary oregano

• Garlic: Fresh or powder boosts savory depth Freshly minced gives more bite

• Salt and black pepper: Essential for seasoning Season generously

• Cherry tomatoes: Sweet and juicy They burst and mingle with pan juices Choose ripe brightly colored ones

• Black olives: Brings briny contrast Kalamata or Niçoise varieties have the best flavor and texture

• Vegetable broth: Gives moisture and helps blend flavors Go for low sodium if possible

• Lemon juice: Brightens the dish Adds freshness Optional but highly recommended when lemons are in season

• Fresh parsley oregano or basil: Gives color and lift at the end Use whichever you have on hand and make sure leaves are vibrant and not wilted

Step-by-Step Instructions

Prep and Marinate the Chicken:

Pat the chicken thighs thoroughly dry using paper towels Moisture prevents crisping so take your time Mix olive oil herbes de Provence garlic salt and pepper in a large bowl or small food safe bag Add the chicken and use your hands or tongs to coat all sides ensuring both the skin and the flesh get plenty of marinade If you can marinate the chicken for up to one hour in the fridge but even a quick 10 minutes makes a difference

Prepare the Roasting Base:

Arrange cherry tomatoes and olives evenly in a large ovenproof skillet or baking dish Whole cherry tomatoes burst as they cook If your tomatoes are large cut them in half for even roasting

Layer and Add Broth:

Nestle the marinated chicken thighs onto the bed of tomatoes and olives skin side up so the skin gets maximum heat and crisps up Pour vegetable broth or water into the dish around the chicken letting the liquid help create a sauce and keep everything from drying out If using squeeze in fresh lemon juice for a fragrant lift

Roast to Perfection:

Place the dish into your preheated 400 degree Fahrenheit oven Roast uncovered for about 30 minutes The chicken skin should become crisp and golden while the tomatoes soften and break down spooning their juices over everything If you like extra browning broil for a few minutes at the end but watch carefully

Finish and Garnish:

Once roasted scatter the dish with fresh parsley oregano or basil as soon as it comes out of the oven Serve hot with crusty bread or rice to soak up the flavorful pan juices

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I always look forward to enjoying the roasted tomatoes which become jammy and sweet soaking up all the pan juices They remind me of family summers when tomatoes from the garden were the star of every meal One bite and I am instantly back in that sunny kitchen

Storage Tips

Leftovers can be stored in an airtight container in the fridge for up to three days I recommend reheating gently in the oven or on the stovetop to keep the chicken moist Pour a bit of the reserved pan juices or a splash of broth over during reheating for added flavor The chicken can be frozen although the tomatoes may become softer once thawed For best results freeze the chicken and olives but add fresh tomatoes when reheating

Ingredient Substitutions

Bone in chicken thighs bring the most flavor but boneless works in a pinch Just shorten your roasting time Any sturdy tomato variety such as grape or baby plum can swap in for cherry tomatoes If you do not have black olives green olives offer a different but equally delicious briny note And feel free to use chicken broth instead of vegetable broth Whatever fresh soft herb you have works well for garnish

Serving Suggestions

This Mediterranean chicken shines alongside simple sides like herbed couscous roasted potatoes or a crisp green salad For a more rustic experience serve straight from the pan and pass warm crusty bread at the table to mop up all the juices Pair with a dry white wine or light rosé for a true bistro feel

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Cultural and Historical Context

Dishes like this are inspired by generations of Mediterranean cooks making the most of fresh local produce and preserving flavor through centuries old techniques Black olives fragrant herbs and olive oil are cornerstones of a diet shown to support heart health This recipe captures the relaxed spirit of Mediterranean gatherings where food is shared and flavors are layered yet unfussy

Common Recipe Questions

→ Can I use boneless chicken thighs?

Yes, boneless thighs work well. Adjust the cooking time by reducing around 10 minutes and monitor for doneness.

→ What olives are best for this dish?

Briny black olives like Kalamata or Niçoise add depth, but you can use green olives for a brighter flavor.

→ Should I marinate the chicken ahead?

Marinating for at least 15 minutes is ideal, but longer (up to 1 hour) allows deeper flavor infusion.

→ Can I replace herbes de Provence?

Substitute with a mix of dried thyme, oregano, rosemary, and basil if herbes de Provence aren't available.

→ What sides pair well with this dish?

Serve with crusty bread, steamed rice, roasted potatoes, or a fresh green salad to soak up the pan juices.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the fridge for up to 3 days, reheating gently for best texture.