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Crispy Baked Chicken Thighs with Mediterranean Olives and Dates Recipe

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4 from 73 reviews

This Mediterranean-inspired crispy baked chicken thighs recipe combines vibrant spices and a perfect golden crust for a flavorful, juicy dinner. Searing the chicken on the stovetop before finishing in the oven ensures a crisp skin while maintaining succulent meat. Enhanced with olives, onions, and optional sweet dates, it’s a delightful dish perfect paired with roasted potatoes, rice, or quinoa.

Ingredients

Chicken and Seasoning

  • 4 (6-8 oz each) bone-in skin-on chicken thighs (pasture-raised, organic when possible)
  • 1 tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1 tsp red pepper flakes
  • 1 tsp olive or avocado oil

Add-ons

  • 1/2 small yellow onion, thinly sliced (~3/4 cup sliced)
  • 1/3 cup pitted kalamata olives, halved
  • 1/3 cup medjool dates, pitted and chopped (optional)
  • Lemon wedges, for serving
  • Roasted potatoes (for serving)
  • Rice or quinoa (for serving)

Instructions

  1. Preheat Oven and Prepare Skillet: Preheat your oven to 375°F (190°C) and place a large cast iron or oven-safe skillet on the stovetop to warm up.
  2. Mix Seasoning and Coat Chicken: In a small bowl, combine sea salt, ground cumin, ground coriander, ground cinnamon, smoked paprika, and red pepper flakes. Evenly coat both sides of the chicken thighs with this spice blend.
  3. Sear the Chicken: Heat the skillet over medium to medium-high heat and add a thin layer of olive or avocado oil. Once the oil is hot, add the chicken thighs skin side down and sear each side for 3-4 minutes until golden brown and crispy.
  4. Add Onions and Other Ingredients: Turn off the heat. Place the thinly sliced onions around and beneath the chicken, skin side up. Add kalamata olives and chopped medjool dates (if using) around the chicken in the skillet.
  5. Bake in Oven: Transfer the skillet to the preheated oven and bake for 10-15 minutes. The chicken should reach an internal temperature of approximately 170°F (77°C) — measure carefully avoiding the bone.
  6. Rest and Serve: Remove the skillet from the oven and let the chicken rest in the pan for about 5 minutes. Serve with a squeeze of fresh lemon and sides like roasted potatoes, rice, or quinoa. The onion and olive oil mixture left in the pan creates a delicious sauce to drizzle over the chicken.
  7. Storage: Best served fresh. Leftovers can be kept covered in the refrigerator for up to 3 days and reheated in the oven or microwave. Not recommended to freeze.

Notes

  • Using a cast iron skillet helps to achieve a perfectly crispy skin and even cooking.
  • Make sure to measure the internal temperature away from the bone for accuracy.
  • Medjool dates add a subtle sweetness but can be omitted if preferred.
  • Resting the chicken after baking allows juices to redistribute, keeping the meat moist.
  • This dish pairs beautifully with Mediterranean sides like roasted potatoes or grains such as rice or quinoa.

Find it online: https://justsosavory.com/crispy-baked-chicken-thighs-with-mediterranean-olives-and-dates-recipe/