Description
This Greek Chicken Thighs recipe delivers tender, juicy chicken with a flavorful Mediterranean twist. Marinated in lemon juice and white wine, and cooked with garlic, pearl onions, kalamata olives, and fresh thyme, it’s a perfect one-pan meal that combines aromatic herbs and tangy, briny flavors. The chicken is first seared to golden perfection on the stovetop and then baked to finish cooking, making it a simple yet impressive dish ideal for dinner.
Ingredients
Units
Scale
Chicken and Seasoning
- 8 chicken thighs (skin on and bone-in)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
Cooking Ingredients
- 2 tablespoons olive oil
- 8 cloves garlic (peeled)
- 8 ounce pearl onions (peeled)
- 5 sprigs fresh thyme
- 2 lemons (cut in thirds)
- 1 cup kalamata olives (pitted)
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken thighs after searing.
- Season the Chicken: Season both sides of the chicken thighs generously with salt and pepper to enhance their flavor.
- Sear the Chicken: Heat olive oil in a large 12-inch skillet over medium-high heat. Place the chicken thighs skin side down and cook for about 5 minutes per side until golden brown. The chicken will not be fully cooked at this stage. Remove from the skillet and set aside briefly.
- Sauté Aromatics: In the same skillet, add garlic cloves, pearl onions, thyme sprigs, and the lemon pieces. Cook for approximately 5 minutes until the onions and garlic begin to soften and develop slight browning.
- Add Olives and Liquids: Stir in the kalamata olives followed by the dry white wine and fresh lemon juice, scraping up any browned bits from the skillet to infuse flavor.
- Combine and Bake: Return the chicken thighs to the skillet, placing them skin side up and ensuring they sit directly on the skillet bottom. Transfer the skillet to the preheated oven and bake for about 20 minutes, or until the chicken is cooked through and juices run clear.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and juiciness for this recipe.
- If you don’t have pearl onions, use finely chopped yellow onions as a substitute.
- For a non-alcoholic alternative, substitute white wine with chicken broth and add a splash of white wine vinegar for acidity.
- To ensure even cooking, use an oven-safe skillet for stovetop searing and baking.
- Let the cooked chicken rest a few minutes before serving to allow the juices to redistribute.
Nutrition
- Serving Size: 1 chicken thigh with sauce and accompaniments
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 115mg
