Chicken Tomatoes Olives (Printer-Friendly Layout)
Roast chicken thighs get juicy with cherry tomatoes, olives, and a mix of herbs. Bright Mediterranean flavors pop in every mouthful.
# Ingredients You'll Need:
→ Chicken Marinade Mix
01 -
4 chicken thighs, bone-in with skin (about 800g)
02 -
2 tbsp extra-virgin olive oil
03 -
1 tbsp herbes de Provence
04 -
1 garlic clove, chopped really fine or use 1 tsp garlic powder
05 -
Black pepper, ground fresh, to your liking
06 -
Salt, add as much as you want
→ Veggie Base
07 -
200g cherry tomatoes, leave whole or slice them up
08 -
100g pitted black olives
09 -
60ml veggie broth or just water
10 -
Optional: juice from half a lemon
11 -
Torn fresh basil, parsley, or oregano to throw on top
# Step-by-Step Instructions:
01 -
After pulling the pan from the oven, toss some fresh oregano, parsley, or basil over everything before you dig in.
02 -
Put the dish into the hot oven and bake for half an hour, until the chicken's crispy and juices are running clear.
03 -
Add broth or water around the chicken, then squeeze the lemon over if you want that zippy taste.
04 -
Spread out olives and tomatoes in a big oven-safe dish or skillet. Lay the marinated thighs skin-side up on top of the veggies.
05 -
Pat each thigh dry, slather that marinade everywhere, and if you've got time, chill them in the fridge for up to an hour, or just 10–15 minutes if you can't wait.
06 -
Mix olive oil, herbes de Provence, garlic, salt, and pepper together in a bowl right in the middle of your prep.
07 -
Set your oven to 200°C now, so it's blazing and ready for that perfect crispy chicken skin and juicy bite when you're ready to roast.
# Extra Tips and Tricks:
01 -
You can keep leftovers in a closed container in the fridge for three days. Reheat gently and make sure to spoon on the pan juices. Freezing works too, but the roasted tomatoes might turn a bit soft after thawing.