Mediterranean Chicken Tomatoes Olives (Print-Friendly Version)
Juicy chicken thighs roast with cherry tomatoes, olives, and herbs for vibrant Mediterranean flavors in every bite.
# What You'll Need:
→ Chicken and Marinade
01 -
4 bone-in, skin-on chicken thighs (approximately 800 g)
02 -
2 tablespoons extra-virgin olive oil
03 -
1 tablespoon herbes de Provence
04 -
1 clove garlic, finely minced or 1 teaspoon garlic powder
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ Vegetable Roasting Base
07 -
200 g cherry tomatoes, whole or halved
08 -
100 g pitted black olives
09 -
60 ml vegetable broth or water
10 -
Juice of half a lemon (optional)
11 -
Chopped fresh parsley, oregano, or basil, for garnish
# How to Make It:
01 -
Preheat the oven to 200°C to ensure the chicken skin becomes crisp and the meat remains tender.
02 -
Combine olive oil, herbes de Provence, minced garlic, salt, and black pepper in a medium-sized bowl.
03 -
Pat chicken thighs dry with paper towels. Rub the marinade thoroughly over both the skin and flesh. Allow to marinate in the refrigerator for up to 1 hour if time permits, or at least 10–15 minutes.
04 -
Scatter cherry tomatoes and olives in a large ovenproof baking dish or skillet. Position the marinated chicken thighs skin-side up atop the vegetables.
05 -
Pour the vegetable broth or water into the pan around the chicken. Drizzle over lemon juice if desired for added brightness.
06 -
Transfer the dish to the oven and roast for 30 minutes, or until the chicken skin is golden and the juices run clear.
07 -
Remove from the oven. Sprinkle with chopped fresh parsley, oregano, or basil before serving.
# Additional Tips:
01 -
Leftovers may be refrigerated in an airtight container for up to 3 days and reheated gently with pan juices. Freezing is possible, though cherry tomatoes may soften in texture upon thawing.