Cookwith

Name: Mediterranean Roasted Chicken Thighs with Tomatoes, Olives & Herbs
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 1 tbsp olive oil; 2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 cups cherry tomatoes, halved; 1 cup pitted Kalamata olives; 2 cloves garlic, thinly sliced; 1 sprig fresh rosemary; 2 sprigs fresh thyme; 1 tsp smoked paprika; 1/2 cup chicken broth; Zest of 1 lemon; Juice of 1/2 lemon

Mediterranean Roasted Chicken Thighs with Tomatoes, Olives & Herbs

miradugm

Inspired by the robust, fruit-forward character of California Grenache, this dish pairs perfectly with a glass of Ryme Whole Cluster Grenache. Roasted chicken thighs bring richness and depth, while cherry tomatoes, olives, and herbs add vibrant Mediterranean flavors to complement the wine’s juicy profile. The result is a balanced, elegant main course that shines for a dinner party or a special summer meal. Enjoy this dish with a generous pour of Grenache for a true Sonoma wine country experience.

Ingredients

Instructions

Preheat oven to 425°F (220°C).
Pat chicken thighs dry and season with salt, pepper, and smoked paprika.
Heat olive oil in a large ovenproof skillet over medium-high. Sear chicken thighs, skin-side down, until golden brown and crisp, about 5-7 minutes. Flip and cook another 2 minutes. Remove and set aside.
Add cherry tomatoes, olives, garlic, rosemary, and thyme to the skillet. Stir and let cook for 2 minutes to soften.
Return chicken thighs to the skillet, nestling them among the vegetables.
Pour in chicken broth and sprinkle lemon zest over the top.
Transfer skillet to oven and roast for 25-30 minutes, until chicken is cooked through (165°F internal temperature).
Remove from oven. Squeeze lemon juice over the dish, discard herb sprigs, and let rest 5 minutes before serving.
Serve chicken with plenty of tomatoes and olives spooned over, alongside crusty bread or a simple salad.