Baked Chicken Thighs with Tomatoes & Olives (Rustic & Juicy)
These Baked Chicken Thighs with Tomatoes & Olives are all about deep flavor and minimal fuss. Juicy, seasoned chicken roasts with sweet blistered tomatoes, briny olives, and a touch of garlic for a rustic dish that tastes like it came straight out of a countryside kitchen. It’s hearty, bold, and perfect for a cozy night in.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
4 bone-in, skin-on chicken thighs
Salt, pepper, and dried oregano to taste
1 tablespoon olive oil
2 cups cherry tomatoes
¾ cup pitted kalamata or green olives
3 garlic cloves, smashed
Optional: 1 teaspoon red pepper flakes
Fresh parsley for garnish
Instructions
Preheat oven to 400°F (200°C).
Pat chicken thighs dry and season with salt, pepper, and oregano.
Heat olive oil in a skillet or oven-safe dish. Sear chicken skin-side down until golden (about 5–6 minutes), then flip and cook 2 minutes more.
Add cherry tomatoes, olives, and garlic around the chicken.
Transfer skillet to oven and bake for 25–30 minutes, until chicken is cooked through and skin is crisp.
Spoon pan juices over the chicken and garnish with fresh parsley before serving.
Nutrition
- Calories: 420
- Carbohydrates: 6g
- Protein: 30g