Ina Garten Mediterranean Chicken
Ina’s Mediterranean chicken features bone-in, skin-on chicken pieces baked or sautéed with a mixture of olives, cherry tomatoes, lemon slices, garlic, red onions, and herbs like oregano or thyme. It’s roasted until golden and tender, with a pan sauce full of rich, vibrant flavors.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
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6 bone-in, skin-on chicken thighs
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1 tablespoon olive oil
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1 red onion, thinly sliced
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4 garlic cloves, minced
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1 pint of cherry tomatoes
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1 cup pitted Kalamata olives
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1 lemon, thinly sliced
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1 teaspoon dried oregano
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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¼ teaspoon crushed red pepper flakes (optional)
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¼ cup fresh parsley or basil, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Use a large ovenproof skillet or baking dish.
Pat the chicken thighs dry and season both sides with salt, pepper, and oregano.
Heat olive oil in the skillet over medium-high heat. Sear the chicken skin-side down for 5–6 minutes until golden, then flip and cook for another 2–3 minutes. Remove from heat.
Scatter the sliced onion, cherry tomatoes, garlic, lemon slices, and olives around the chicken. Sprinkle with crushed red pepper flakes if using.
Transfer the skillet to the oven and roast uncovered for 25–30 minutes, or until the chicken is cooked through and the skin is crispy.
Remove from the oven, sprinkle with fresh parsley or basil, and serve hot with your favorite side.