Mediterranean Chicken Thighs
These Mediterranean chicken thighs are a delicious, one-pot wonder featuring tender, seared chicken paired with roasted broccoli and olives, enhanced by fragrant herbs. This easy Mediterranean chicken thighs recipe is perfect for a healthy weeknight meal.
Equipment
- Dutch oven
Ingredients
- 1.5 lbs boneless chicken thighs
- 1/4 cup extra virgin olive oil
- 1 small head broccoli, sliced into 1-inch steaks
- 1 onion sliced into 1/2-inch rounds
- 20 pieces pitted green olives
- 1 tsp rosemary
- 1 tsp oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup chicken bone broth
Instructions
- Preheat your oven to 400°F.
- Heat the olive oil in a Dutch oven over medium heat.
- Sear the chicken thighs for 1 minute on each side, just until lightly browned.
- Layer the broccoli steaks evenly over the chicken thighs.
- Next, arrange the onion slices on top of the broccoli.
- Scatter the green olives over the vegetables, and sprinkle the rosemary, oregano, salt, and pepper on top.
- Pour the chicken bone broth evenly over the entire mixture to bring everything together.
- Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
- Bake for 45-50 minutes, or until the chicken thighs are fully cooked (internal temperature of 165°F) and the broccoli is tender.
- Optional: Remove the lid for the last 5 minutes of cooking to allow the top vegetables to caramelize slightly.