Pan-Roasted Chicken Thighs with Tomato and Olive Tapenade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs pan-roasted and topped with a vibrant Spanish-style tapenade of tomatoes and olives. This spanish-inspired chicken (mediterranean) ready in about 30 minutes pairs bone-in, skin-on chicken thighs, extra virgin olive oil, salt 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: 10 min Cook: 20 min Serves 4 Spanish cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in an oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden brown and crispy.
  3. Step 3: Flip chicken thighs, then transfer the skillet to the preheated oven and roast for 15 minutes until cooked through and juices run clear.
  4. Step 4: While chicken roasts, prepare the tapenade by combining 1 cup halved cherry tomatoes, 1/2 cup chopped kalamata olives, 2 minced garlic cloves, 2 tbsp chopped fresh basil, 1 tbsp red wine vinegar, and 1 tbsp extra virgin olive oil in a bowl. Stir well.
  5. Step 5: Remove chicken from oven and spoon the tomato and olive tapenade evenly over each thigh before serving immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Pan-Roasted Chicken Thighs with Tomato and Olive Tapenade take to make?

Total time is about 30 minutes (10 min prep + 20 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 Pan-Roasted Chicken Thighs with Tomato and Olive Tapenade?

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 extra virgin olive oil from drying out.

Can I substitute ingredients in Pan-Roasted Chicken Thighs with Tomato and Olive Tapenade?

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 Pan-Roasted Chicken Thighs with Tomato and Olive Tapenade 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 Pan-Roasted Chicken Thighs with Tomato and Olive Tapenade?

Spanish 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.

Related recipes