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Mediterranean baked chicken with tomatoes and olives in a white ceramic dish.

Mediterranean baked chicken with tomatoes and olives.

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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 4 Bone-in skin-on chicken thighs (approx. 1.5 lbs)
  • 2 cups Cherry tomatoes
  • 1/2 cup Kalamata olives pitted
  • 4 cloves Garlic minced
  • 3 tbsp Extra virgin olive oil
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Dried oregano
  • 1 tsp Fresh thyme leaves
  • Salt and black pepper to taste
  • Optional: 1/4 cup crumbled feta cheese and fresh parsley for garnish

Method
 

  1. Preheat: Set your oven to 400°F (200°C).
  2. Whisk Marinade: Combine olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper in a small bowl.
  3. Season: Pat chicken dry. Place in a 9x13 baking dish and pour the marinade over the chicken, coating thoroughly.
  4. Add Veggies: Scatter the cherry tomatoes and olives around the chicken pieces.
  5. Bake: Roast for 30–35 minutes until the chicken skin is crispy and the internal temperature hits 165°F.
  6. Serve: Let rest for 5 minutes. Garnish with feta and parsley. Enjoy!

Notes

  • Dry the Skin: For maximum crispiness, pat the chicken skin thoroughly dry with a paper towel before adding the oil and spices.
     
  • Temperature Check: Ensure the chicken reaches an internal temperature of 165°F (74°C). Bone-in thighs are forgiving, but breasts dry out quickly past this point.
  • Pan Selection: Use a large enough dish so the tomatoes are in a single layer. This allows them to roast and blister rather than steam in their own juices.
  • Salt Control: Kalamata olives and feta (if using) are naturally salty. Taste the pan juices before adding extra salt at the end.
     
  • Make it a Meal: If serving with rice or pasta, pour the residual pan juices over the grains—that "liquid gold" is packed with concentrated tomato and garlic flavor.