Mediterranean Chicken with Olives and Herbs – One Pan Kosher Dinner

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I started making this Mediterranean chicken when I needed something that looked fancy but didn’t require too much work on busy weeknights. The combination of briny olives, fresh herbs, and tender chicken creates flavors that remind me of summer evenings, even when it’s cold outside.

This recipe draws inspiration from the sun-soaked coastlines of Greece and Italy, where chicken is often braised with tomatoes, olives, and aromatic herbs. I’ve adapted it to be completely kosher, skipping the traditional feta cheese that would normally top the dish. Instead, I rely on a generous amount of fresh oregano, thyme, and a splash of good olive oil to build those bright, herbaceous flavors.

Why Mediterranean Chicken Works for Kosher Cooking

The key to getting this right is using bone-in, skin-on chicken thighs. They stay moist during cooking and the skin gets beautifully golden when you sear them first. Don’t skip that initial browning step, it adds so much depth to the final dish. I always use kalamata olives because they’re meatier and less salty than other varieties, but green olives work too if that’s what you have.

The Secret to Perfect Chicken Thighs

This chicken pairs beautifully with rice pilaf, roasted potatoes, or even just some crusty bread to soak up the sauce. It’s perfect for Shabbat dinner when you want something special, or for entertaining because you can prep most of it ahead of time.

Mediterranean Chicken with Olives and Herbs - One Pan Kosher Dinner - Mediterranean recipe
I started making this Mediterranean chicken when I needed something that looked fancy but didn't require too much work on busy weeknights. The combination of briny olives, fresh herbs, and tender chicken creates flavors that remind me of summer evenings, even when it's cold outside. This recipe draws inspiration from the sun-soaked coastlines of Greece and Italy, where chicken is often braised with tomatoes, olives, and aromatic herbs. I've adapted it to be completely kosher, skipping the traditional feta cheese that would normally top the dish. Instead, I rely on a generous amount of fresh oregano, thyme, and a splash of good olive oil to build those bright, herbaceous flavors. The key to getting this right is using bone-in, skin-on chicken thighs. They stay moist during cooking and the skin gets beautifully golden when you sear them first. Don't skip that initial browning step, it adds so much depth to the final dish. I always use kalamata olives because they're meatier and less salty than other varieties, but green olives work too if that's what you have. This chicken pairs beautifully with rice pilaf, roasted potatoes, or even just some crusty bread to soak up the sauce. It's perfect for Shabbat dinner when you want something special, or for entertaining because you can prep most of it ahead of time.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 8 bone-in, skin-on chicken thighs about 3 pounds
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil divided
  • 1 large onion sliced
  • 4 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz
  • 1/2 cup chicken broth
  • 1/2 cup kalamata olives pitted
  • 2 tablespoons fresh oregano or 2 teaspoons dried
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 2 tablespoons fresh parsley chopped, for garnish
  • 1 lemon lemon juice juiced

Method
 

  1. Preheat oven to 375°F. Pat chicken thighs dry and season both sides with salt and pepper.
  2. Heat 2 tablespoons olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Brown chicken thighs skin-side down for 5-6 minutes until golden, then flip and cook 3-4 minutes more. Remove chicken to a plate.
  3. Add remaining tablespoon of oil to the same pan. Add sliced onion and cook for 4-5 minutes until softened. Add garlic and cook 1 minute until fragrant.
  4. Stir in diced tomatoes with their juices, chicken broth, olives, oregano, and thyme. Bring to a simmer.
  5. Return chicken to the pan, skin-side up, nestling it into the tomato mixture. Transfer to the oven and bake uncovered for 25-30 minutes until chicken reaches 165°F internal temperature.
  6. Remove from oven and squeeze lemon juice over the dish. Sprinkle with fresh parsley before serving.

Notes

This dish keeps well in the refrigerator for up to 3 days and actually tastes better the next day. You can substitute chicken drumsticks if you prefer, just increase cooking time by 10-15 minutes. For a lower sodium version, rinse the olives before adding them.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 25g 32%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 680mg 30%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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