Italian Oven-Baked Chicken Thighs with Tomatoes and Olives
Juicy chicken thighs baked with ripe tomatoes, Kalamata olives, and herbs for a rustic Italian-inspired dinner. This italian-inspired chicken (mediterranean) ready in about 50 minutes pairs bone-in, skin-on chicken thighs, cherry tomatoes, pitted Kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 cups cherry tomatoes
- 1 cup pitted Kalamata olives
- 4 cloves garlic cloves
- 4 sprigs fresh thyme sprigs
- 3 tbsp olive oil
- 1.5 tsp sea salt
- 1 tsp black pepper
- 1/4 cup dry white wine
Instructions
- Step 1: Preheat oven to 425°F. Pat dry 6 bone-in, skin-on chicken thighs and season evenly with 1.5 tsp sea salt and 1 tsp black pepper.
- Step 2: In a large ovenproof skillet, heat 3 tbsp olive oil over medium-high heat. Add chicken thighs skin-side down and sear for 5-6 minutes until skin is golden and crisp. Flip and sear the other side for 3 minutes.
- Step 3: Add 4 minced garlic cloves, 2 cups halved cherry tomatoes, 1 cup pitted Kalamata olives, and 4 sprigs fresh thyme around the chicken. Pour in 1/4 cup dry white wine.
- Step 4: Transfer the skillet to the preheated oven and bake for 20-25 minutes until chicken reaches an internal temperature of 165°F and tomatoes have softened, releasing their juices into a flavorful sauce.
Frequently asked questions
How long does Italian Oven-Baked Chicken Thighs with Tomatoes and Olives take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Italian Oven-Baked Chicken Thighs with Tomatoes and Olives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cherry tomatoes from drying out.
Can I substitute ingredients in Italian Oven-Baked Chicken Thighs with Tomatoes and Olives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Oven-Baked Chicken Thighs with Tomatoes and Olives for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Italian Oven-Baked Chicken Thighs with Tomatoes and Olives?
Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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