Go Back
–+ servings
Four crispy, browned chicken thighs cooked with onions and olives in a cast iron skillet, part of 20-Ingredient Chicken Thigh Recipes.

20-Ingredient Chicken Thigh Recipes (No Fuss)

After a long day, I remembered helping my nonna in her kitchen. Inspired, I made this dish quickly with simple ingredients, recalling those family dinners. This recipe shows that easy cooking can still be delicious.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 people
Course: Dinner
Cuisine: Mediterranean
Calories: 723
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 bone-in, skin-on chicken thighs
  • to taste Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 12 garlic cloves
  • 2 large yellow onions thinly sliced (about 4 cups)
  • 1 lemon thinly sliced, seeds discarded
  • 2 tablespoons fresh oregano leaves plus more for garnish
  • 1 cup mixed Greek olives
  • 1 lemon Juice of

Equipment

  • Large ovenproof pan or Dutch oven

Method
 

  1. Remove the chicken from the fridge 20 minutes before cooking to remove the chill.
  2. Preheat the oven to 350 F.
  3. Season the chicken on both sides with salt and pepper.
  4. In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat.
  5. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes. Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes.
  6. Remove the chicken and garlic from the pan, and set aside.
  7. With the pan still hot, add the onions, lemon slices and oregano, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes.
  8. Nestle the thighs skin-side up in the onion mixture and add the garlic and the olives.
  9. Pour the lemon juice over the chicken and transfer the pan to the oven.
  10. Bake for 40 to 50 minutes.
  11. Scatter fresh oregano leaves over the top and serve.

Nutrition

Calories: 723kcalCarbohydrates: 18.6gProtein: 44.8gFat: 52.2gSaturated Fat: 13gCholesterol: 252.2mgSodium: 1040.6mgFiber: 4.2gSugar: 5.7g

Notes

This dish is satisfying and simple to prepare, honoring the tradition of making great food with basic ingredients.

Tried this recipe?

Let us know how it was!