One-Pan Mediterranean Roasted Chicken Thighs with Tomatoes & Olives: An Effortless Dinner for Two

What’s for dinner? This age-old question often leads to culinary indecision. But when you crave a meal that’s both deeply satisfying and incredibly easy, look no further than perfectly baked chicken. Our Mediterranean Roasted Chicken Thighs with vibrant tomatoes and briny olives offer the ultimate solution: a delicious, one-pan meal that combines your main course and a flavorful side dish into a single, cohesive recipe. Designed as an easy chicken dinner for two, this recipe promises minimal cleanup and maximum flavor, making it an instant classic in your kitchen.

Chicken thighs in cast iron skillet with tomatoes and olives

When the dinner dilemma strikes, what’s your ultimate go-to recipe? That cherished dish you can whip up without a second thought, without needing to consult a cookbook, and one that consistently delivers comfort and joy? For many, it’s roasted chicken with its irresistibly crispy skin. There’s something inherently comforting and satisfying about browning chicken on the stovetop and then letting it finish cooking to perfection in the oven, filling your home with enticing aromas. It’s a foundational cooking method that opens up a world of flavor possibilities.

While classic preparations like maple roasted chicken quarters or savory honey mustard chicken thighs are always winners, sometimes a craving for something a little different emerges. Roasted chicken, particularly bone-in, skin-on thighs, serves as a magnificent blank canvas for an array of flavors. This versatility inspired a delicious Mediterranean twist, incorporating the bold, aromatic profiles of olives, sun-ripened tomatoes, and fragrant garlic. It’s a testament to the power of simple, high-quality ingredients transforming a humble piece of chicken into a gourmet experience.

My love for olives, tomatoes, and garlic knows no bounds. These ingredients are culinary superstars, capable of elevating almost any dish. Crafting a meal where they shine became a delicious challenge, resulting in this vibrant Mediterranean chicken. As I explored ideas for romantic dinners for two at home, it became clear just how often chicken graces my table. And with good reason!

From stuffed chicken breast with rice to a diverse array of easy chicken dinners for two, chicken remains a staple. Its undeniable versatility and affordability make it an ideal choice for everyday meals and special occasions alike. Plus, learning to butcher a whole chicken in culinary school unlocked even greater cost savings and appreciation for this incredible protein. It’s no wonder it’s a constant feature in my kitchen, consistently inspiring new and exciting recipes.

The Magic of One-Pan Mediterranean Cooking

To transform this Mediterranean Chicken Thighs recipe into a complete and satisfying dinner for two, a clever approach was needed to integrate a side dish seamlessly. The solution? Baking the flavorful chicken thighs directly on top of a vibrant medley of cherry tomatoes, briny olives, aromatic garlic cloves, fresh thyme, and zesty lemon wedges. This innovative method allows all components to roast together in one pan, infusing every bite with incredible flavor and significantly reducing your post-dinner cleanup. Less cooking time, fewer dishes, and more precious moments to savor your delicious meal – that’s the beauty of this one-pan wonder.

Essential Ingredients for Your Mediterranean Chicken Thighs

Crafting these delectable chicken thighs with tomatoes and olives requires a selection of fresh, high-quality ingredients that harmonize to create an authentic Mediterranean flavor profile. Here’s a closer look at what you’ll need and why each element is crucial:

Chicken thighs: For the richest flavor and most succulent texture, opt for bone-in, skin-on chicken thighs. The bone adds depth, and the skin renders crispy perfection. Chicken legs or quarters can also be substituted, though cooking times may vary slightly.
Salt and pepper: The fundamental seasonings that enhance the natural taste of the chicken, forming the base of its flavor.
Olive oil: A cornerstone of Mediterranean cuisine, olive oil is used both to achieve that golden-brown sear on the chicken and to help the vegetables roast beautifully, imparting a rich, fruity note.
Garlic cloves: We use whole, unpeeled garlic cloves here. As they roast, they soften into sweet, spreadable pockets of flavor, adding a mellow aroma without being overpowering.
Cherry tomatoes: These burst during baking, releasing their sweet and slightly acidic juices which create a delicious sauce for the chicken. They add essential freshness and brightness to the dish.
Olives: A quintessential Mediterranean ingredient. I recommend a vibrant mix of kalamata and green olives for their varied textures and complementary salty, briny notes. Consider garlic-stuffed olives for an extra flavor boost!
Balsamic vinegar: My personal favorite, balsamic vinegar introduces a wonderful tangy sweetness that perfectly complements the robust Mediterranean flavors, adding complexity and depth to the pan sauce.
Sea salt: Using a flakey sea salt or kosher salt is highly recommended over table salt. Their larger crystals provide a more even seasoning and a delightful textural crunch.
Lemon: Fresh lemon wedges are key for balancing the richness of the chicken and olive oil with a bright, acidic lift, cutting through the savory notes and adding a refreshing tang.
Thyme: This aromatic herb infuses the dish with a warm, earthy freshness. Rosemary or oregano are excellent hardy herb substitutes if thyme isn’t available, offering a similar aromatic contribution.
Feta: A sprinkle of crumbled feta cheese at the end adds a delightful salty tang and creamy texture, completing the Mediterranean experience.

I confess, I rarely bother with separate side dishes – mainly because that means more washing up! That’s why I’m always eager to create recipes where the main course and side come together effortlessly in one pan. Beneath the crispy chicken lies a vibrant medley of tomatoes, olives, garlic, and lemon wedges, all tossed with quality olive oil, a splash of balsamic vinegar, and a sprinkle of sea salt. While technically olives and tomatoes are botanically fruits, calling it a “medley of roasted fruits” sounds a bit whimsical, doesn’t it?

The star of this vegetable medley, beyond the tomatoes, are the olives. Their salty, briny, and almost “meaty” texture makes them an ideal companion for chicken. I specifically chose a combination of both kalamata and green olives, often with pimento, for several reasons: the beautiful color contrast they provide (deep purple against bright green) and their distinct yet harmonious flavor profiles. It’s a small detail that makes a big difference in the overall taste and visual appeal.

Fun fact for your next dinner conversation: Did you know that a green olive is simply an under-ripened black olive? Many people, myself included until recently, assume they are entirely different varieties, much like various types of apples. Who knew that such a simple difference in ripeness could lead to such distinct flavors and colors!

Perfectly Portioned: Mediterranean Chicken for Two

This Mediterranean baked chicken recipe is thoughtfully designed to yield four chicken thighs, with the intention that each person enjoys two generous thighs along with a hearty portion of the delicious tomato and olive mixture. This makes it the ideal chicken dinner for two, providing satisfying portions without excessive leftovers (unless you want them!).

Many chicken thigh recipes often cater to larger families, making eight thighs or more. I consciously scaled this recipe down to perfectly suit those of us who regularly cook for just one or two people, minimizing waste and ensuring freshness. However, if you’re hosting a small gathering or planning for meal prep, doubling this recipe is absolutely doable! You’ll simply need to brown the chicken in batches to avoid overcrowding the pan and then transfer everything to a larger 13×9 inch baking dish to accommodate the increased volume for roasting.

Crafting Your Mediterranean Chicken Thighs: A Step-by-Step Guide

Creating this flavorful Mediterranean baked chicken is a straightforward process, combining stovetop searing with oven roasting for optimal results. Follow these steps to achieve perfectly crispy chicken and tender, aromatic vegetables:

First, ensure your chicken thighs are thoroughly patted dry with paper towels. This crucial step promotes incredibly crispy skin. Season them generously with salt and freshly ground black pepper on both sides.
Next, heat one teaspoon of olive oil in a large, oven-proof skillet over medium-high heat. Once the oil is shimmering and hot, carefully add the seasoned chicken thighs, skin-side down. Cook for about 5 minutes, or until the skin turns a beautiful golden brown and becomes wonderfully crispy. Flip the chicken and brown the other side for another 5 minutes. If your skillet isn’t large enough to accommodate all four thighs without overcrowding, cook them in two batches, adding a little more oil if needed.
While the chicken is browning, prepare your vibrant vegetable medley. In a large bowl, combine the whole garlic cloves, halved cherry tomatoes, both types of olives, the remaining one tablespoon of olive oil, balsamic vinegar, and sea salt. Toss everything together until well coated.
Once the chicken has finished browning, transfer it to a clean plate and set aside to keep warm. Carefully drain any excess fat left in the skillet, then quickly wipe the pan clean with a paper towel (be cautious of hot oil!).
Add the prepared tomato and olive mixture to the bottom of the cleaned skillet, spreading it out evenly. Arrange the browned chicken thighs on top of the vegetable mixture. Nestle the lemon wedges and fresh thyme sprigs in between the chicken pieces. If your skillet is not oven-proof or large enough, you can easily transfer the entire contents to an 8×8 inch baking pan at this stage.
Bake in your preheated oven at 400°F (200°C) for 30-40 minutes, or until the internal temperature of the chicken reaches a safe 165°F (74°C) when measured with a meat thermometer at the thickest part. Just before serving, generously crumble feta cheese over the entire dish.

Note: If you opt to use chicken quarters instead of thighs, you will likely need to extend the baking time to 45-50 minutes to ensure they are thoroughly cooked through.

The Secret to Achieving Crispy Chicken Skin in the Oven

Achieving that coveted, shatteringly crispy chicken skin in the oven is simpler than you might think, but it involves one crucial preliminary step: browning the chicken thighs on the stovetop first. While you might be tempted to skip this initial sear to save time, resist the urge! Without it, the chicken skin will turn out pale, rubbery, and utterly unappealing.

The stovetop sear initiates the Maillard reaction, a complex chemical process responsible for that deep golden-brown color and incredible savory flavor. It also renders out some of the fat from the skin, ensuring it crisps up beautifully in the oven. After this initial browning, you transfer the chicken to the oven to finish baking. This two-step method is essential because bone-in chicken, like thighs or quarters, requires a longer cooking time than boneless cuts. If you were to attempt to cook them entirely on the stovetop, you’d risk burning the exterior long before the inside is fully cooked and safe to eat.

While I often use a reliable 12-inch cast iron skillet (affiliate link) for this recipe due to its excellent heat retention and oven-safe properties, any large, oven-proof skillet will work perfectly. Just a friendly word of caution: always be mindful of the hot handle! After pulling a scorching hot skillet from the oven, it’s easy to instinctively grab the handle. Learn from my past burnt fingers and always use an oven mitt or a towel when handling it, even after it’s been out of the oven for a while.

Why Embrace Mediterranean Flavors?

The Mediterranean diet is celebrated worldwide not just for its incredible flavors but also for its myriad health benefits. Centered around fresh vegetables, fruits, healthy fats, lean proteins, and whole grains, it emphasizes a balanced and delicious approach to eating. This chicken dish perfectly embodies the spirit of Mediterranean cuisine with its reliance on fresh produce like tomatoes, wholesome olive oil, and aromatic herbs. It’s a wonderful way to enjoy a meal that’s both satisfying for your palate and nourishing for your body, bringing a taste of the sunny Mediterranean to your dinner table.

What to Serve with Your One-Pan Mediterranean Chicken

While this recipe brilliantly includes a vegetable side right in the pan, you might want to round out your meal even further. A simple green salad with a light vinaigrette would offer a refreshing contrast. For something more substantial, a side of fluffy couscous, quinoa, or crusty artisanal bread (perfect for soaking up the delicious pan juices!) would be excellent choices, truly completing your Mediterranean feast.

Storage and Reheating Tips

Should you be lucky enough to have leftovers from your Mediterranean Chicken Thighs, they store wonderfully. Transfer any cooled chicken and vegetables to an airtight container and refrigerate for up to 3-4 days. To reheat, gently warm in the oven at 300°F (150°C) until heated through, or in a microwave for convenience. Adding a splash of chicken broth or water before reheating can help keep the chicken moist.

Customizing Your One-Pan Mediterranean Meal

This recipe is incredibly adaptable! Feel free to customize it with other vegetables you love. Bell peppers, zucchini, small potato wedges, or even artichoke hearts would roast beautifully alongside the chicken and tomatoes. Experiment with different hardy herbs like oregano or rosemary, or add a pinch of red pepper flakes for a subtle kick. A squeeze of orange juice alongside the lemon could also offer an interesting citrus twist.

More Delicious Chicken Dinners For Two

If you’ve enjoyed the simplicity and flavor of this recipe, you’re in for a treat! Explore more delightful and easy chicken dinner ideas perfectly portioned for two:

Balsamic Chicken with Tomatoes

Stuffed Cornish Hen

Chicken Alfredo Stuffed Shells

Chicken Fajita Pasta

Chicken Pot Pie For Two

Rice Stuffed Chicken

Mediterranean Chicken Thighs

Yield:
4 servings (for 2 people)

Prep Time:
20 minutes

Cook Time:
50 minutes

Total Time:
1 hour 10 minutes

These Mediterranean Chicken Thighs with olives and tomatoes are the epitome of an easy, flavorful, one-pan meal, perfectly combining your main and side dishes into a single, seamless recipe.

Ingredients

4 bone-in, skin-on chicken thighs*
Salt and freshly ground black pepper
1 tablespoon + 1 teaspoon olive oil
8 whole unpeeled garlic cloves
2 cups halved cherry tomatoes
1/2 cup pitted Kalamata olives
1/2 cup green olives with pimento
1 tablespoon balsamic vinegar
1/2 teaspoon sea salt
1 lemon, cut into wedges
4 sprigs fresh thyme
2 tablespoons crumbled feta cheese

Instructions

Preheat your oven to 400°F (200°C). Thoroughly pat the chicken thighs dry with paper towels and lightly season them on both sides with salt and pepper.
In a large, oven-proof skillet, heat 1 teaspoon of olive oil over medium-high heat. Once the oil is hot and shimmering, carefully place the chicken thighs skin-side down. Cook for 5 minutes, or until the skin is beautifully golden brown and crispy. Flip the thighs and brown the other side for another 5 minutes. If your skillet is not large enough to comfortably fit all the chicken, brown them in two batches, adding a little more oil if necessary.
While the chicken is browning, prepare your flavorful vegetable mixture. In a large bowl, combine the whole garlic cloves, halved cherry tomatoes, both types of olives, the remaining 1 tablespoon of olive oil, balsamic vinegar, and sea salt. Toss everything together until the vegetables are well coated.
Once the chicken has finished browning, carefully transfer it to a plate and keep warm. Drain any excess fat left in the pan and quickly wipe the skillet clean with a paper towel.
Add the prepared tomato and olive mixture to the bottom of the cleaned skillet, spreading it evenly. Place the browned chicken thighs on top of the vegetables. Arrange the lemon wedges and fresh thyme sprigs in between the chicken pieces. If your skillet is not oven-proof or sufficiently large, you can transfer the entire contents to an 8×8 inch baking pan.
Bake for 30-40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer at the thickest part. Just before serving, generously crumble feta cheese over the entire dish.

Notes

*You can substitute 2 chicken quarters for the 4 thighs. If using quarters, you’ll likely need to bake for 45-50 minutes to ensure they are fully cooked through.
Enjoyed this recipe? You might also love our Maple Roasted Chicken Quarters and Honey Mustard Chicken Thighs for more easy chicken dinner inspiration!

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Originally published February 19, 2018

Sun-Kissed Mediterranean Chicken Thighs