This Mediterranean Chicken Thighs with Olives and Cherry Tomatoes is a flavor-packed, one-pan meal that brings bright, fresh flavors to your dinner table. Juicy, golden-browned chicken thighs roast alongside briny olives, sweet cherry tomatoes, and fragrant herbs, creating a dish that’s both simple and elegant. It’s an easy way to enjoy the bold, savory flavors of the Mediterranean without the extra effort!
Why You’ll Like This Recipe
✔ One Pan, Less Cleanup – Everything roasts together for easy prep and minimal dishes.
✔ Bright & Bold Mediterranean Flavors – A mix of olives, tomatoes, garlic, and herbs brings a fresh and tangy taste.
✔ Crispy, Juicy Chicken – The skin gets beautifully golden while the inside stays tender.
✔ Perfect for Meal Prep – Great for leftovers and reheats well.
👉 Ingredients
For the Chicken & Veggies:
- 4 bone-in, skin-on chicken thighs
- 1 ½ cups cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- 1 small red onion, sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
For Garnish:
- ¼ cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- Lemon wedges, for serving
👉 Directions
1️⃣ Preheat the Oven – Set to 425°F (220°C) and line a sheet pan with parchment paper or foil.
2️⃣ Season the Veggies – Toss the cherry tomatoes, olives, and red onion with olive oil, garlic, oregano, salt, and black pepper. Spread them out on the sheet pan.
3️⃣ Prepare the Chicken – Pat the chicken thighs dry with a paper towel, then season with salt, black pepper, oregano, and paprika.
4️⃣ Assemble & Bake – Nestle the chicken thighs skin-side up among the veggies. Roast for 30-35 minutes, or until the chicken reaches 175°F (80°C) and the skin is golden and crispy.
5️⃣ Add Finishing Touches – Sprinkle with crumbled feta and fresh parsley, then serve with lemon wedges for extra brightness.
6️⃣ Enjoy! – Serve as is or pair with couscous, rice, or warm pita bread for a complete meal.
Common Questions
❓ Can I use boneless chicken thighs?
Yes! Reduce the cook time to 20-25 minutes since boneless thighs cook faster.
❓ What other veggies can I add?
Zucchini, bell peppers, or artichoke hearts would make great additions.
❓ Can I use green olives instead of kalamata?
Definitely! Any briny olive will work—use what you love.
❓ How do I store leftovers?
Store in an airtight container in the fridge for 3 days. Reheat in the oven at 350°F (175°C) to keep the chicken skin crispy.
This Mediterranean Chicken Thighs with Olives and Cherry Tomatoes is a one-pan wonder—simple, vibrant, and full of bold flavors. Give it a try and let me know how it turns out! 🍗🍅🫒
