Mediterranean Chicken with Olives & Feta

Name: Mediterranean Chicken with Olives & Feta
Prep time: 10 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 800 g chicken thighs (bone-in, skin-on, trimmed of excess fat); 1 pinch salt (for seasoning chicken); 1 pinch black pepper; 1 tbsp olive oil; 1 pcs onion (medium, thinly sliced); 4 pcs garlic (cloves, minced); 1 pcs bell pepper (medium, red, thinly sliced); 3 pcs tomato (medium, ripe, roughly chopped); 1 tsp dried oregano; 1 pinch red pepper flakes; 0.5 cup kalamata olives (pitted, halved); 100 g feta cheese (crumbled or cut into small chunks); 2 tbsp lemon juice (freshly squeezed); 2 tbsp parsley (fresh, roughly chopped)

RATING

0.0/5

TASTE SCORE

8/10

Juicy, golden-seared chicken thighs baked in a rustic Mediterranean sauce with briny olives, sweet roasted peppers, and tangy feta cheese. The oven melds everything into one rich, aromatic skillet dish that feels like a Greek island dinner — ready in about 40 minutes with minimal fuss.

PREP

10m

COOK

30m

SERVES

1 PIECE

540 cal

SERVINGS

METHOD · 5 STEPS

prep
Preheat the oven and season the chicken.
1.Preheat the oven to 200°C (400°F).
2.Pat the chicken thighs dry with paper towels — dry skin crisps better.
3.Season both sides with 1 pinch salt and 1 pinch black pepper.
TIPDry chicken skin is the secret to golden browning. Don't skip the pat-down.
fry · ~8 min
Sear the chicken thighs skin-side down.
1.Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
2.Place the chicken thighs skin-side down and cook undisturbed until deep golden (5-6 min).
3.Flip and cook the other side for 2 minutes.
4.Transfer chicken to a plate and set aside.
TIPDon't move the chicken for the first 5 minutes — it releases from the pan once the skin is properly seared.
saute · ~11 min
Build the Mediterranean vegetable base.
1.In the same skillet, add the sliced onion and cook until soft (4 min).
2.Add minced garlic and sliced bell pepper; cook until fragrant (2 min).
3.Add the chopped tomatoes, dried oregano, red pepper flakes, and 1 pinch salt.
4.Cook, stirring occasionally, until tomatoes release their juices and soften (5 min).
TIPScrape up the browned chicken bits from the skillet — they carry deep savoury flavour.
assemble · ~25 min
Assemble and bake the skillet.
1.Nestle the seared chicken thighs skin-side up back into the skillet among the vegetables.
2.Scatter the halved olives around the chicken.
3.Transfer the skillet to the preheated oven and bake uncovered for 18-20 minutes.
4.Sprinkle the crumbled feta evenly over the top and bake for a final 5 minutes until the cheese softens.
5.Check that the chicken reaches 74°C (165°F) internal temperature.
TIPAdd the feta only in the last 5 minutes — it should warm and soften, not dry out or brown.
garnish · ~5 min
Finish with lemon and parsley, then serve.
1.Remove the skillet from the oven and let it rest for 5 minutes.
2.Squeeze fresh lemon juice over the top and scatter the chopped parsley.
3.Serve hot straight from the skillet.
TIPA drizzle of extra-virgin olive oil at the table lifts every flavour.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
For the crispiest skin, pat the chicken thighs bone-dry with paper towels before seasoning.
2
Use an oven-safe stainless steel or cast-iron skillet to go from stovetop to oven seamlessly.
3
Let the chicken skin sear undisturbed for a full 5–6 minutes so it develops a deep golden crust.
4
Scrape up the browned fond from the pan bottom when sautéing the onions — it adds rich savoury depth.
5
Add the feta only during the final 5 minutes of baking so it softens without turning rubbery.
6
Let the skillet rest 5 minutes after baking so the juices redistribute and the feta sets slightly.
7
Leftover chicken keeps well in the fridge for 3 days; reheat gently in a low oven to preserve moisture.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Swap bone-in thighs for boneless, skinless chicken breasts and reduce the initial sear to 3 minutes per side. This cuts fat while keeping protein high, ideal for a lighter weeknight meal.

low oil

Low-oil

Skip the stovetop sear and place seasoned chicken thighs directly on the vegetable bed in the skillet, then bake 5–10 minutes longer. This reduces total oil to just 1 tablespoon for those watching their fat intake.

vegan

Vegan

Replace chicken with 400g of firm tofu (pressed and sliced into steaks) or large portobello mushroom caps. Omit feta or use a plant-based feta alternative. The olives and vegetables still carry the Mediterranean profile.

HEALTH BENEFITS