I love briny olives and they are the star of this Mediterranean Baked Chicken. You can use Kalamata olives, but if you have a grocery store with an olive bar, go and get a mixture of different olives – it will make this even better!
This Mediterranean Baked Chicken comes together quickly and tastes so good!
This Mediterranean Baked Chicken is a great meal for a busy weeknight. You just throw the ingredients together in a casserole dish, and let it bake for 55 minutes. The result is crispy skinned chicken with a savory wine sauce spiked with olives, capers and artichoke hearts. The flavors are wonderful and it’s so easy to put together.
I recommend serving the casserole with rice to soak up the sauce. You won’t want to waste any of this Mediterranean goodness!
Mediterranean Baked Chicken
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4 servings
Ingredients
- 4 chicken thighs (bone-in with skin)
- ½ medium onion, sliced
- 1 large clove garlic, sliced thinly
- 6 oz Kalamata or mixed olives
- A 6 oz jar marinated quartered artichoke hearts, drained
- 1 Tbsp capers, drained
- 1 cup dry white wine
- Salt and freshly ground black pepper to taste
- ¼ tsp dried thyme leaves
Instructions
- Preheat oven to 375 degrees F.
- Trim thighs of excess fat and any skin hanging off the thigh.
- Spread sliced onions and garlic in a 9 X 12 inch casserole dish.
- Top with chicken pieces.
- Pit any olives that are not already pitted.
- Arrange olives, artichokes and capers around chicken.
- Pour wine around (not on) chicken.
- Sprinkle chicken with salt, pepper and thyme.
- Bake at 375 degrees F for 55 minutes.
Not good at all! Will not be making this again.
Sorry you didn’t like it. This has been a popular post and I’ve had good feedback from people who’ve tried it.
I made this recipe again just to make sure I wasn’t missing anything. I’ve made a couple minor tweaks. The skin was crispy at 45 minutes, but I decided to let it brown a little more for 55 minutes. Also I neglected to give instructions to cut the loose flap of skin off the thigh. The recipe has been updated and I still have to say it’s delicious and for so little effort!
Hi, how would I adjust the bake time for skinless boneless chicken thighs? Thank you!
40 minutes should do it for skinless boneless thighs.
Baked this dish last night for a picnic with neighbors at a park near our house. It was a huge hit, and I was asked to pass along the recipe (which I will do just as soon as I finish this review). I loved this dish and will certainly make it again, especially when company comes over, as it can be made ahead and be cooking while we all enjoy a glass of wine together. Thanks for a great addition to my recipe collection! Next time I may try it with fewer olives and maybe throw in some dried fruits such as apricots or prunes. But it’s great just as written.
Glad you liked it and those sound like great variations!
I’ve made this a few times. It’s delicious!
Followed recipe exactly!
Thanks for the great recipe.
I made this tonight for dinner and it was delicious! My family loved it, I served couscous on the side
Could I use boneless skinless chicken breasts? (My fam doesn’t like thighs). How would I adjust?
I’m afraid boneless skinless breast would be dry. You could try bone-in, skin on breasts.
You can use the skinless, boneless breasts.. You just need to add a few dollops of butter around the chicken pieces in the cooking dish prior to baking it and cover the dish with foil for the first 30 minutes or so… Then remove foil and let surface brown.. When you remove it from the oven. recover it with the foil to rest for 15 to 20 minutes.. The chicken will be tender and not dry. Just be sure the breasts are not too thick when prepping this meal.. If they are, I suggest butterflying or splitting them in half between top and bottom of the pieces to thin them out..
Hello – what would be the cooking temp and time if you did it with Chicken Breasts? Thank you.
Boneless or bone-in?