Description
A quick, one-pan weeknight dinner featuring juicy chicken thighs roasted with briny Kalamata olives, sun-dried tomatoes, lemon, and herbs. It creates a rich, restaurant-quality sauce with minimal cleanup.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons extra virgin olive oil
- 1 large lemon (zested and juiced, approx. 3 tablespoons juice)
- 1 cup pitted Kalamata olives
- 2 teaspoons dried oregano
- 4 cloves garlic, minced
- ½ cup chopped sun-dried tomatoes (drained)
- ½ cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels and place in a large mixing bowl.
- In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and black pepper.
- Pour marinade over chicken and toss to coat evenly. Let sit for 5 minutes.
- Line a large baking sheet with parchment paper. Arrange chicken in a single layer, ensuring pieces are not touching.
- Scatter Kalamata olives and chopped sun-dried tomatoes evenly over and around the chicken.
- Roast for 20 minutes. Check at 15 minutes; if olives are browning too much, tent loosely with foil.
- Remove from oven and sprinkle crumbled feta cheese over the chicken and olives.
- Return to oven for 5 more minutes until feta is warmed and slightly melted.
- Let chicken rest for 5 minutes. Sprinkle with fresh parsley and serve immediately with pan juices spooned over the top.
Notes
Pat chicken dry before seasoning to ensure proper browning. If olives are very salty, rinse them before use. For extra crispiness, broil for the last 2 minutes. Do not crowd the pan to avoid steaming the chicken. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 380
- Sugar: 3
- Sodium: 650
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 12
- Fiber: 2
- Protein: 35
Keywords: Mediterranean chicken, baked chicken, one-pan dinner, weeknight meals, chicken thighs, olives, lemon garlic, healthy dinner, gluten-free option