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Golden roasted chicken thighs with burst cherry tomatoes and Kalamata olives in a baking dish

Mediterranean Baked Chicken with Tomatoes & Olives

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 8 bone -in, skin-on chicken thighs
  • 2 cups whole cherry tomatoes
  • 0.5 cup pitted Kalamata olives
  • 1 medium red onion, sliced into 1-inch wedges
  • 3 cloves garlic , minced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 lemon , thinly sliced
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 2 tablespoons fresh flat-leaf parsley, chopped

Method
 

  1. Preheat the convection oven to 400°F (200°C).
  2. Pat the chicken thighs dry with paper towels to ensure skin crisping; season all sides with salt, pepper, and dried oregano.
  3. Arrange the chicken thighs in a single layer, skin-side up, in a 9x13 inch ceramic or glass baking dish.
  4. Distribute the cherry tomatoes, olives, red onion wedges, and lemon slices into the voids between the chicken pieces.
  5. Whisk the minced garlic into the olive oil and drizzle the mixture uniformly over the chicken and vegetables.
  6. Roast for 35 minutes, or until a digital meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
  7. Remove from oven and allow the proteins to rest for 5 minutes; garnish with chopped parsley and pan juices before service.