Mediterranean Chicken Bake

Preheat the oven

Preheat your oven to 200°C (180°C fan / 400°F). Pat the chicken thighs dry with paper towels — this helps the skin crisp up — then season generously all over with salt and black pepper.

Sear the chicken

Heat 1 tbsp of olive oil in a large ovenproof skillet or baking dish over medium-high heat. Place the chicken thighs skin-side down and sear undisturbed for 5–6 minutes until the skin is deep golden and releases easily from the pan. Flip and cook for 1 minute more, then remove from the heat.

Build the sauce

Scatter the garlic around the chicken and let it sizzle for 30 seconds. Pour in the crushed tomatoes, then add the olives, dried herbs, and remaining 1 tbsp of olive oil. Stir the sauce gently around the chicken without disturbing the skin, and nestle the thighs skin-side up so the skin stays above the sauce.

Bake

Transfer the dish to the oven and bake uncovered for 28–30 minutes, until the chicken skin is crisp and golden and the juices run clear when pierced at the thickest part (internal temperature of 75°C / 165°F). The sauce should be bubbling and slightly reduced.

Prepare the couscous

While the chicken bakes, place the couscous in a heatproof bowl and season with a pinch of salt. Pour over enough boiling water to just cover (about 300 ml), then cover the bowl tightly with a plate or plastic wrap and leave for 5 minutes. Fluff with a fork before serving.

Serve

Spoon the couscous into shallow bowls or onto a large platter, then top with the chicken thighs and ladle the tomato and olive sauce generously over everything.