Mediterranean 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.