Pan-Roasted Chicken with Spanish Tomato and Olive Salsa

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.

Golden pan-roasted chicken thighs served with a bright, tangy salsa of ripe tomatoes and briny olives for a vibrant Mediterranean-inspired dinner. This Spanish-inspired chicken recipe (mediterranean), ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, sea salt, black pepper 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
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Ingredients

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Instructions

  1. Step 1: Pat 4 chicken thighs dry and season evenly with 1 1/2 tsp sea salt, 1 tsp black pepper, and 1/2 tsp smoked Spanish paprika.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 8 minutes until skin is golden and crispy.
  3. Step 3: Flip the chicken and reduce heat to medium-low. Cover and cook for 12 minutes until internal temperature reaches 165°F and juices run clear.
  4. Step 4: While chicken cooks, combine 2 diced ripe tomatoes, 1/2 cup sliced green olives, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh parsley, and 1 tbsp red wine vinegar in a bowl. Stir gently to combine.
  5. Step 5: Serve the pan-roasted chicken thighs topped with the fresh tomato and olive salsa for a refreshing contrast to the savory meat.

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