How to Make Mediterranean Chicken
- cook TIME 50 mins
- prep TIME 5 mins
- total TIME 55 mins
Ingredients (15)
- 30 oz skin-on bone-in chicken thighs
- 20 oz baby potatoes quartered
- 6 oz cherry tomatoes
- 6 oz red onion cut into quartered slices
- 2.5 oz black olives
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 cup unsalted chicken broth
- 2 tsp oregano
- 1 tbsp garlic minced
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt divided
- 1/2 tsp pepper
- 2 tbsp parsley chopped
INSTRUCTIONS
Prep:
With a sharpened knife, make a few cuts into the flesh of the chicken thighs so the seasonings can absorb better.
Halve the baby potatoes lengthwise, then cut those halves in half again crosswise to quarter.
Halve the red onion lengthwise, trim two ends, and peel the skin. Lay the halved onion face down. Place the knife at a slight angle and make three lengthwise cuts into each half.
Slice off the root of each garlic clove. Use the side of a knife to press down and crush the cloves, then peel away the skin. Mince the peeled garlic.
Finely chop the parsley.
Cook:
Season the chicken thighs: On a large platter, add 30 oz chicken thighs, 1/2 tsp paprika, 1/2 tsp pepper, 1/2 tsp garlic powder, 1 tsp oregano, and 1/4 tsp salt. With your hands, massage the seasonings evenly onto both sides of the chicken thighs.
Pan-sear the well-seasoned chicken thighs: Place a large skillet over medium heat and add 1 tbsp olive oil. Pan-sear each side of the chicken thighs for 2 minutes (4 minutes in total). Remove from heat.
Sauté the garlic: Add 1 tbsp minced garlic to the same skillet. Sauté until fragrant about 30 seconds.
Add the baby potatoes and red onion: Add 20 oz quartered baby potatoes and 6 oz quartered slices of red onion to the skillet. Stir to cook for 1 minute.
Combine the rest of the ingredients: Add 2.5 oz black olives, 6 oz cherry tomatoes, 1/4 tsp salt, 1 tsp oregano, and 1/2 cup unsalted chicken broth to the skillet. Arrange the pan-seared chicken thighs on top of the vegetables.
Bake the Mediterranean chicken: Preheat the oven to 450°F. Place the skillet in the oven and bake at 450°F for 30 minutes.
Bake the vegetables: Take the chicken thighs out of the oven and continue to bake the vegetables at 475°F for another 15 minutes. Remove from the oven.
Garnish and serve: Transfer your desired portion onto a serving plate. Garnish with 2 tbsp chopped parsley. Enjoy!
