Description
A flavorful one-pan Mediterranean chicken bake featuring juicy chicken thighs, tangy lemon, briny olives, and creamy feta cheese, baked to perfection.
Ingredients
Scale
- For the Chicken:
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- For the Vegetable Base:
- 1 large red onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 cup cherry tomatoes, halved
- For the Sauce and Topping:
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 cup pitted Kalamata olives
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- 1. Preheat oven to 400°F (200°C).
- 2. Pat chicken thighs dry with paper towels. Season generously with salt and pepper.
- 3. Heat olive oil in a large oven-safe skillet over medium-high heat. Brown chicken thighs, skin-side down, for 5-6 minutes until golden. Flip and cook 2 more minutes. Transfer chicken to a plate.
- 4. In the same skillet, add onion and garlic; cook 2 minutes until fragrant. Add bell peppers and cherry tomatoes; cook 3 minutes, stirring occasionally.
- 5. Stir in lemon juice, chicken broth, oregano, and thyme. Bring to a simmer.
- 6. Return chicken thighs to the skillet, nestling them into the vegetables. Sprinkle olives and feta cheese over the top.
- 7. Transfer skillet to oven and bake uncovered for 30-35 minutes, until chicken is cooked through (internal temp 165°F) and vegetables are tender.
- 8. Garnish with fresh parsley and serve warm.
Notes
For a dairy-free version, omit feta or use a vegan substitute. Serve with crusty bread, rice, or couscous to soak up the flavorful juices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 420 kcal
- Sugar: 5 g
- Fat: 28 g
- Carbohydrates: 10 g
- Protein: 32 g