This Mediterranean baked chicken is juicy with a crisp, golden skin and a savory, briny filling of olives and feta. Sun-dried tomatoes and lemon brighten the dish while wilted spinach adds a soft, earthy texture. A little pan sauce forms during baking that is tangy and perfect for spooning over rice or crusty bread. Serve warm for weeknight family dinners or casual weekend gatherings.
Ingredients
- Bone-in, skin-on chicken thighs (6 pieces, about 2.5 lb / 1.1 kg)
- Kosher salt (1 1/2 teaspoons) and black pepper (1/2 teaspoon)
- Olive oil (2 tablespoons)
- Yellow onion (1 medium, thinly sliced)
- Garlic (3 cloves, minced)
- Sun-dried tomatoes in oil (1/3 cup, drained and chopped)
- Kalamata olives (3/4 cup, pitted and halved)
- Baby spinach (5 ounces / 140 g)
- Crumbled feta cheese (3/4 cup)
- Lemon (1, zested and juiced)
- Smoked paprika (1 teaspoon) and dried oregano (1 teaspoon)
- Low-sodium chicken broth (1/2 cup)
- Fresh parsley (2 tablespoons, chopped, for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Pat the chicken thighs dry, season both sides with salt, pepper, smoked paprika, and half the lemon zest.
- Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Place chicken skin-side down and sear until deep golden and crisp, about 5–6 minutes. Flip and cook 2 minutes more; transfer to a plate.
- Add the remaining 1 tablespoon olive oil to the skillet, reduce heat to medium, then add the sliced onion. Cook until softened and translucent, about 5 minutes. Stir in the garlic and cook 30 seconds until fragrant.
- Add the chopped sun-dried tomatoes and halved olives to the pan, stirring to combine. Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan.
- Fold the baby spinach into the pan mixture and cook just until it wilts, about 1–2 minutes. Remove from heat and stir in the crumbled feta and remaining lemon zest; taste and adjust seasoning if needed.
- Return the chicken thighs to the skillet, nestling them skin-side up into the spinach-olive-feta mixture. Spoon a little of the pan juices over the chicken, but keep the skin mostly exposed.
- Transfer the skillet to the preheated oven and bake until the chicken reaches an internal temperature of 165°F (74°C), about 18–22 minutes depending on size.
- If you want extra-crispy skin, place the skillet under the broiler for 1–2 minutes, watching closely to prevent burning. Remove from oven and let rest 5 minutes.
- Spoon pan juices over the chicken, garnish with chopped parsley, and serve warm with rice, couscous, or crusty bread to soak up the sauce.
Tips or Variations
- For a lighter version, use boneless skin-on thighs and reduce baking time by 5–7 minutes.
- Swap baby kale for spinach or add a splash of white wine in place of some broth for extra depth.