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Easy Mediterranean Chicken Thighs - Weeknight Flavor With Minimal Effort

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano (or 2 teaspoons fresh, chopped)
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
  • 1/2 teaspoon smoked paprika (optional, for color and depth)
  • 3 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic, minced
  • 1 large lemon (zest and juice)
  • 1/2 cup low-sodium chicken broth (or dry white wine)
  • 1/3 cup pitted Kalamata olives, halved
  • 1/4 cup sun-dried tomatoes, chopped (oil-packed, drained)
  • 1 small red onion, cut into thick wedges
  • 2 tablespoons capers, drained (optional)
  • Fresh parsley, chopped, for garnish
  • Crumbled feta, for serving (optional but excellent)

Method
 

  1. Prep and preheat: Heat the oven to 400°F (200°C). Pat the chicken thighs very dry with paper towels. Dry skin is key to crispiness.
  2. Season the chicken: In a small bowl, mix 1 teaspoon salt, pepper, oregano, thyme, and smoked paprika. Rub this all over the chicken, lifting the skin gently to season underneath.
  3. Make the flavor base: In another bowl, combine 2 tablespoons olive oil, garlic, lemon zest, and half the lemon juice. Spoon a little under the skin and the rest on top. Let it sit while you prep the pan.
  4. Sear for crispy skin: Heat a large oven-safe skillet (cast iron works best) over medium-high. Add the remaining 1 tablespoon olive oil. Place the chicken thighs skin-side down and cook without moving for 5–7 minutes, until the skin is deeply golden and crisp. Work in batches if needed.
  5. Add aromatics: Flip the chicken skin-side up. Nestle in the red onion wedges, olives, sun-dried tomatoes, and capers. Pour the chicken broth around the thighs, not over the skin, and squeeze in the remaining lemon juice.
  6. Roast to finish: Transfer the skillet to the oven and roast 18–22 minutes, or until the thickest part of the thigh reaches 175–185°F (79–85°C). Thighs are best a bit higher than 165°F for tenderness.
  7. Rest and garnish: Let the chicken rest 5 minutes. Spoon the pan juices over the top. Sprinkle with parsley and feta if using. Taste and adjust salt with the remaining 1/2 teaspoon if needed.
  8. Serve: Pair with couscous, orzo, roasted potatoes, or a simple green salad to soak up the lemony pan sauce.