Baked Chicken with Olives, Capers, and Tomatoes
Savor the vibrant flavors of the Mediterranean with this succulent baked chicken adorned with a rich tapestry of olives, capers, and ripe tomatoes. A dish that's not only a feast for the eyes but also a testament to the heart-healthy cuisine of the region, perfect for a family dinner or a sophisticated soirée.
Equipment
- Large bowl
- Baking dish
- Meat thermometer
Ingredients
- 4 bone-in, skin-on chicken thighs (approx. 1 1/2 lbs or 680g)
- 1 cup cherry tomatoes, halved (about 5 oz or 150g)
- 1/2 cup Kalamata olives, pitted (about 2.5 oz or 70g)
- 2 tbsp capers, drained (about 1 oz or 30g)
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- 2 tbsp extra virgin olive oil (30ml)
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine lemon juice and zest, olive oil, minced garlic, oregano, thyme, salt, and pepper. Mix well.
- Add the chicken thighs to the bowl and toss to coat evenly with the marinade. Let them sit for 10 minutes to absorb the flavors.
- Transfer the marinated chicken thighs to a baking dish. Arrange the halved cherry tomatoes, olives, and capers around the chicken.
- Bake in the preheated oven for 45 minutes or until the chicken is cooked through and the skin is golden and crispy.
- Check the internal temperature of the chicken with a meat thermometer to ensure it has reached 165°F (75°C).
- Remove the dish from the oven and let it rest for 5 minutes.
- Garnish with fresh parsley before serving.
Notes
For a complete Mediterranean feast, serve this dish with a side of quinoa or brown rice and a leafy green salad. The leftovers make a great addition to salads, wraps, or can be enjoyed on their own.