Print

Easy One-Pan Mediterranean Chicken with Olives and Feta

easy one-pan mediterranean chicken - featured image
Print Recipe

A quick and flavorful one-pan Mediterranean chicken dish featuring juicy chicken thighs, briny olives, and creamy feta cheese, perfect for busy weeknights.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 pint cherry tomatoes (about 300 g), halved
  • 1 cup Kalamata olives (150 g), pitted and halved
  • 4 oz (115 g) feta cheese, cut into small cubes or crumbled
  • Juice of one lemon
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper to taste
  • A handful fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and dried oregano. Toss them in a bowl with 2 tablespoons olive oil and minced garlic, coating evenly.
  3. Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and cook for about 5-6 minutes until golden brown and crispy. Flip and cook the other side for 3-4 minutes.
  4. Scatter the halved cherry tomatoes and Kalamata olives around the chicken in the pan. Sprinkle with red pepper flakes if using. Let everything cook together for 2 minutes to soften the tomatoes.
  5. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the tomatoes are bursting.
  6. Remove the skillet from the oven, sprinkle feta cubes evenly over the chicken and vegetables, then drizzle lemon juice on top. Return to the oven for another 5 minutes, just until the feta softens but doesn’t completely melt.
  7. Remove from oven, garnish with fresh parsley, and let the dish rest for 5 minutes before serving.

Notes

Pat chicken dry before searing for crispy skin. Use a meat thermometer to ensure chicken reaches 165°F. Add a splash of water or chicken broth if tomatoes are not juicy. Add feta near the end to avoid rubbery texture. Can substitute chicken breasts or pork chops with adjusted cooking times. For vegetarian version, use firm tofu or eggplant.

Nutrition

Keywords: one-pan chicken, Mediterranean chicken, chicken with olives, chicken with feta, easy dinner, quick chicken recipe, healthy chicken dinner

Find it online: https://pokirecipes.com/easy-one-pan-mediterranean-chicken-recipe-with-olives-and-feta-for-perfect-dinner/