If you’re craving a dish that’s simple, vibrant, and full of rustic charm, this Mediterranean Chicken with Tomatoes and Olives will transport you straight to the sun-drenched coasts of Southern France. With minimal prep and maximum flavor, it’s a weeknight-friendly recipe that feels like something you’d enjoy on a terrace with a glass of wine and good company. Tender chicken thighs are coated in olive oil, herbs, and garlic, then roasted with juicy cherry tomatoes and briny black olives until everything melds together in one deliciously savory, aromatic pan.
The beauty of this recipe lies in its simplicity. With just a few pantry staples and a handful of fresh ingredients, you get a balanced, satisfying meal that hits all the right notes—herby, juicy, slightly tangy, and rich without being heavy. It’s an easy go-to for busy weeknights, but also elegant enough to serve guests. Plus, it’s naturally gluten-free and adaptable to different dietary needs.
Ingredients
For the chicken and marinade:
4 bone-in, skin-on chicken thighs (about 1.75 lbs or 800g)
2 tablespoons olive oil
1 tablespoon herbes de Provence
1 clove garlic, finely minced (or 1 teaspoon garlic powder)
Salt and black pepper, to taste
For the vegetables and roasting base:
200g cherry tomatoes, whole or halved depending on size
100g black olives, pitted
1 small glass of vegetable broth or water (about 1/4 cup)
Juice of half a lemon (optional)
Chopped fresh parsley, oregano, or basil for garnish
Step-by-Step Instructions
Start by preheating your oven to 400°F (200°C). A hot oven ensures that the skin crisps up beautifully while keeping the meat tender and juicy underneath.
In a bowl, whisk together the olive oil, herbes de Provence, garlic, salt, and pepper. Pat the chicken thighs dry with paper towels and rub them all over with the marinade, making sure to coat both the flesh and skin sides thoroughly. If time allows, let them marinate for up to an hour in the fridge, but even 10–15 minutes will make a difference.
In a large baking dish or ovenproof skillet, spread the cherry tomatoes and olives across the bottom. Place the marinated chicken thighs skin-side up on top of the vegetables. Pour the broth (or water) into the dish around the chicken—this will help keep everything moist and flavorful while roasting. If you’re using lemon juice, drizzle it in now for an extra layer of brightness.
Transfer the dish to the oven and roast for 30 to 35 minutes. About halfway through, baste the chicken with the pan juices to enhance the flavor and moisture. If you’d like an extra crispy skin, place the dish under the broiler for the last 2 to 3 minutes, keeping a close eye so it doesn’t burn.
Once the chicken is golden and the tomatoes are blistered and juicy, remove the dish from the oven and let it rest for 5 minutes before serving. This helps the juices settle and ensures every bite is tender. Serve warm, spooning some of the pan juices over the top, and finish with a sprinkle of fresh herbs for a pop of color and freshness.
Tips for the Best Results
Don’t cover the dish while baking—leaving it uncovered helps the chicken skin crisp up.
If you’re using boneless thighs or breasts, reduce the cooking time slightly to avoid drying them out.
Add a few unpeeled garlic cloves to the dish for a sweet, mellow garlic flavor that roasts right in the pan.
Use a meat thermometer to check for doneness; chicken is safe to eat when it reaches 165°F (74°C) at the thickest part.
Delicious Variations
Swap the cherry tomatoes for quartered vine tomatoes or sun-dried tomatoes for a more intense flavor.
Add sliced red onions, bell peppers, or zucchini to make it even more veggie-packed.
Use boneless chicken breasts or drumsticks instead of thighs if preferred.
For a sweet and tangy twist, drizzle in a little honey or balsamic vinegar before roasting.
Top with crumbled feta or grated parmesan before serving for a rich, cheesy finish.
Serving Suggestions
This Mediterranean chicken is versatile enough to serve with many sides. Try pairing it with jasmine or basmati rice, couscous, roasted or steamed potatoes, or fresh pasta. A light green salad with lemon vinaigrette or a peppery arugula salad also complements the richness of the chicken perfectly.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the stovetop, spooning a bit of the juices over the top to keep the chicken moist. While you can freeze the chicken, keep in mind that the texture of the tomatoes may become a bit mushy after thawing.
FAQs
Can I use chicken breasts instead of thighs?
Yes, boneless or bone-in chicken breasts will work, but they tend to dry out faster. Reduce the cooking time and keep a close eye so they stay juicy.
Do I have to use fresh cherry tomatoes?
Fresh is best for this recipe, but you can use canned whole tomatoes (drained) or sun-dried tomatoes in a pinch. Just keep in mind the texture and flavor will be different.
Is this dish gluten-free?
Yes, as long as you don’t pair it with gluten-containing sides, this recipe is naturally gluten-free.
Can I make this ahead of time?
Definitely. It actually tastes even better after the flavors have had time to mingle. Just reheat it slowly in the oven to keep the chicken tender.
What kind of olives work best?
Kalamata or Niçoise olives add the most authentic Mediterranean flavor, but any black olive you enjoy will do.
Can I cook this on the stovetop instead of the oven?
You can, but the oven gives you the best texture—crispy skin and tender meat. If using the stovetop, use a covered skillet and sear the chicken first, then simmer everything together until cooked through.
This Mediterranean chicken is a wonderful example of how simple ingredients, thoughtfully combined, can create a deeply satisfying meal. It’s sunny, soulful, and sure to become a staple on your table.
PrintMediterranean Chicken with Tomatoes and Olives
If you’re craving a dish that’s simple, vibrant, and full of rustic charm, this Mediterranean Chicken with Tomatoes and Olives will transport you straight to the sun-drenched coasts of Southern France. With minimal prep and maximum flavor, it’s a weeknight-friendly recipe that feels like something you’d enjoy on a terrace with a glass of wine and good company. Tender chicken thighs are coated in olive oil, herbs, and garlic, then roasted with juicy cherry tomatoes and briny black olives until everything melds together in one deliciously savory, aromatic pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
For the chicken and marinade:
4 bone-in, skin-on chicken thighs (about 1.75 lbs or 800g)
2 tablespoons olive oil
1 tablespoon herbes de Provence
1 clove garlic, finely minced (or 1 teaspoon garlic powder)
Salt and black pepper, to taste
For the vegetables and roasting base:
200g cherry tomatoes, whole or halved depending on size
100g black olives, pitted
1 small glass of vegetable broth or water (about 1/4 cup)
Juice of half a lemon (optional)
Chopped fresh parsley, oregano, or basil for garnish
Instructions
Start by preheating your oven to 400°F (200°C). A hot oven ensures that the skin crisps up beautifully while keeping the meat tender and juicy underneath.
In a bowl, whisk together the olive oil, herbes de Provence, garlic, salt, and pepper. Pat the chicken thighs dry with paper towels and rub them all over with the marinade, making sure to coat both the flesh and skin sides thoroughly. If time allows, let them marinate for up to an hour in the fridge, but even 10–15 minutes will make a difference.
In a large baking dish or ovenproof skillet, spread the cherry tomatoes and olives across the bottom. Place the marinated chicken thighs skin-side up on top of the vegetables. Pour the broth (or water) into the dish around the chicken—this will help keep everything moist and flavorful while roasting. If you’re using lemon juice, drizzle it in now for an extra layer of brightness.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the stovetop, spooning a bit of the juices over the top to keep the chicken moist. While you can freeze the chicken, keep in mind that the texture of the tomatoes may become a bit mushy after thawing.