Greek Chicken Thighs
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8
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Calories
228 kcal
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Course
Main Course, Dinner
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Cuisine
Greek
Greek Chicken Thighs
Description
This recipe features well-seasoned chicken thighs seared until golden on both sides before being baked with garlic cloves, pearl onions, lemon wedges, fresh thyme, and kalamata olives. The chicken finishes cooking in an oven-safe skillet with a mixture of white wine and fresh lemon juice, infusing the meat with vibrant acidity and a hint of brininess from the olives. The pearl onions soften and slightly caramelize alongside aromatic garlic and herbs.
The final dish offers a balance of crisp skin and juicy interior on the chicken, complemented by the mellow sweetness of onions and the savory, slightly salty pop of olives. Fresh thyme and lemon contribute fragrant and zesty layers of flavor, making the dish distinctly Mediterranean.
This chicken pairs well with simple sides such as roasted vegetables, rice, or bread to soak up the flavorful pan juices. It is suitable for a family dinner and can be reheated gently.
To adjust saltiness, especially if olives are very salty, reduce added salt accordingly. Fresh thyme is preferred for brighter flavor but dried thyme is an acceptable substitute. Pearl onions can be replaced with large onion chunks if unavailable. The dish freezes well once cooled for convenient reheating. Additional garlic can be added to increase aroma if desired.
Ingredients
- 8 chicken thighs skin on and bone-in
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 tablespoons olive oil
- 8 cloves garlic peeled
- 8 ounce pearl onions peeled
- 5 prigs thyme fresh
- 2 lemon cut in thirds, plural
- 1 cup kalamata olives pitted
- ½ cup white wine dry
- ¼ cup lemon juice fresh
Instructions
- Preheat your oven to 350°F.
- Season the chicken thighs with salt and pepper on both sides.
- In a large 12 inch skillet heat the olive oil over medium-high heat. Arrange the seasoned chicken thighs in the skillet, and cook on both sides for about 5 minutes per side or until the chicken is golden brown. The chicken will not be cooked through at this point. Remove the chicken from the skillet and set aside for a few minutes.
- Add the garlic cloves, pearl onions, fresh thyme sprigs, and the lemon halves to the skillet. Cook for about 5 minutes until the onions and garlic begin to soften and start to brown a bit.
- Add the olives, then the white wine and lemon juice to the skillet. Add the chicken back to the skillet, arranging the chicken so that it sits directly on the bottom of the skillet.
- Place the skillet in the oven and bake for about 20 minutes until the chicken is cooked through.
Notes
- Reduce added salt if olives are especially salty and adjust seasoning to taste.
- If fresh thyme is unavailable, substitute 1 teaspoon dried thyme though fresh is preferred.
- Pearl onions can be replaced by large onion chunks if necessary.
- The dish freezes well; cool completely before storing in airtight containers.
- Add extra garlic if you prefer a stronger garlic flavor and aroma.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 228kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 107mg | 36% |
| Sodium | 512mg | 21% |
| Potassium | 398mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 21mg | 23% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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