Baked Mediterranean Chicken with Olives and Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs baked with tangy olives, cherry tomatoes, and fragrant Mediterranean herbs. This Mediterranean-inspired street-food recipe, ready in about 50 minutes, pairs bone-in skin-on chicken thighs, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 6 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Pat 6 bone-in skin-on chicken thighs dry with paper towels. Rub the chicken all over with 3 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Place chicken thighs skin-side up in a large baking dish. Scatter 4 minced garlic cloves, 1 pint halved cherry tomatoes, and 1/2 cup pitted halved kalamata olives around the chicken.
  3. Step 3: Sprinkle 1 tsp dried oregano and 1 tsp dried thyme evenly over the chicken and vegetables. Drizzle 2 tbsp lemon juice over everything.
  4. Step 4: Bake uncovered for 35-40 minutes until chicken skin is golden and crisp and the internal temperature reaches 165°F.
  5. Step 5: Remove from oven and garnish with 2 tbsp chopped fresh parsley before serving with crusty bread or rice.

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