One-Pan Roasted 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 developed and reviewed.

A savory one-pan chicken dinner bursting with Mediterranean flavors, roasted with juicy tomatoes, Kalamata olives, and fresh herbs. This Mediterranean-inspired chicken recipe, ready in about 45 minutes, pairs bone-in, skin-on chicken thighs, extra virgin 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 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.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Pat dry 6 bone-in, skin-on chicken thighs and season with 1 1/2 tsp salt and 1 tsp freshly ground black pepper.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin side down and sear for 5-6 minutes until golden and crispy, then flip and cook 3 more minutes.
  3. Step 3: Add 4 minced garlic cloves, 2 cups halved cherry tomatoes, 1 cup pitted Kalamata olives, 1 tbsp chopped fresh rosemary, and 1 tbsp chopped fresh thyme around the chicken. Drizzle 2 tbsp lemon juice evenly over everything.
  4. Step 4: Transfer the skillet to the preheated oven and roast for 20 minutes until the chicken reaches an internal temperature of 165°F and the tomatoes are blistered and soft.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving, spooning pan juices and tomatoes over the chicken for extra flavor.

Related recipes