mediterranean chicken thighs

Dutch Oven Mediterranean Chicken Thighs

chicken thighs

extra virgin olive oil

onion, sliced into 1/2 inch rounds

green olives

tsp rosemary

oregano

tsp salt

tsp pepper

chicken bone broth

Preheat oven to 400F

Heat olive oil in Dutch Oven on the stovetop. Saute chicken thighs at medium heat for 1 minute on both sides.

Layer broccoli on top of chicken. Layer onions on top of broccoli. Add olives and sprinkle on spices.

Pour chicken broth over chicken and vegetables. Cover and put in oven for 45-50 minutes. It is done when the chicken thighs are done and the broccoli is tender.

Smoky, savory, Mediterranean-inspired baked chicken thighs! Crispy skin and tender meat surrounded by onions, olives, and dates. Just 10 ingredients and 30 minutes required!

Crispy Baked Chicken Thighs (Mediterranean-Inspired)

(6-8 oz each) bone-in skin-on chicken

tsp sea salt

tsp cumin

tsp coriander

cinnamon

tsp smoked paprika

tsp red pepper flakes

olive oil

small yellow onion, thinly sliced ((1/2 small onion yields ~3/4 cup sliced))

kalamata olives, halved

medjool dates, pitted and chopped ((optional))

Lemon wedges

potatoes

Rice (or quinoa)

Preheat oven to 375 degrees F (190 C) and place a large cast iron skillet (or other oven-safe skillet) on the stovetop.

In a small bowl, combine the salt, cumin, coriander, cinnamon, smoked paprika, and red pepper flakes. Then season the chicken thighs on both sides with the seasoning mixture. They should be seasoned well and evenly coated.

Heat the skillet over medium to medium-high heat and add the olive or avocado oil. You want a very thin layer of oil so the skin gets crispy. Once the oil is hot, add the chicken thighs and sear on each side for about 3-4 minutes, or until a golden brown crust has formed.

Turn off the heat and add the onion slices to the pan, placing the chicken thighs skin side up and adjusting so some of the onions are underneath them. Then add the olives and dates (optional) around the chicken.

Transfer the skillet to the oven and bake for 10-15 minutes, or until the internal temperature is ~170 degrees F (making sure the thermometer doesn’t hit bone to get an accurate reading).

Remove from the oven and let rest in the pan for ~5 minutes before serving. We like to serve ours with a squeeze of lemon over roasted potatoes, rice, or quinoa. Also, baking the chicken with the olive oil and onions makes a really delicious juicy sauce that can be served on the side to pour over the chicken!

Best when fresh, though leftovers will keep covered in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot. Not freezer friendly.

https://www.youtube.com/watch?v=PYSH7qy53Ck

Smoky, savory, Mediterranean-inspired baked chicken thighs! Crispy skin and tender meat surrounded by onions, olives, and dates. Just 10 ingredients and 30 minutes required!

Full Recipe: https://minimalistbaker.com/crispy-baked-chicken-thighs-mediterranean-inspired/
 
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Crispy Baked Chicken Thighs (Mediterranean-Inspired) | Minimalist Baker Recipes

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Top 2 mediterranean chicken thighs recipes from across the web

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Dutch Oven Mediterranean Chicken Th...

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