Foodedo recipe

Mediterranean Chicken Bake

Name: Mediterranean Chicken Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 600 g bone-in skin-on chicken thighs (trimmed); 400 g canned crushed tomatoes; 100 g kalamata olives (whole); 3 garlic (finely chopped); 2 tsp dried mixed herbs; 2 tbsp olive oil; 250 g couscous; salt; black pepper

50 min ·

This Mediterranean chicken bake is a fuss-free weeknight winner — juicy bone-in thighs nestled in a rich, herb-scented tomato and olive sauce, all cooked in one pan. Serve it straight from the dish over fluffy couscous to soak up every drop of that savory sauce.

Ingredients

9 items

600 gbone-in skin-on chicken thighstrimmed
400 gcanned crushed tomatoes
100 gkalamata oliveswhole
3garlicfinely chopped
2 tspdried mixed herbs
2 tbspolive oil
250 gcouscous
—salt
—black pepper

Method

6 steps

Step 1. 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.
Step 2. 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.
Step 3. 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.
Step 4. 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.
Step 5. 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.
Step 6. 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.