These baked, Mediterranean-inspired chicken thighs are the BEST: smoky, satisfying, and SO quick and easy! Roasted onions, olives, and (optional dates) surround tender, crispy chicken skin. Everyone is invited to the ultimate sweet-and-savory party!
How to make Crispy Mediterranean baked chicken thighs
These Mediterranean-inspired chicken thighs begin with a FLAVOR-PACKED spice combo: cumin, coriander, cinnamon, smoked paprika, red pepper flakes, and sea salt. This dish is equal parts sweet, spicy, smoky, and salty.
After rubbing chicken thighs with spice blend, sear them on a cast-iron skillet for a golden, crispy crust.
Then, sliced onions, dates, and kalamatas join the party for an even more sweet and salty taste. All ingredients are baked together until soft, caramelized, and ready for a final squeeze with lemon juice to add brightness.
Four 6-8 oz chicken thighs with skin and bone (pasture-raised, organic if possible).
1 tsp of sea salt
1 tsp cumin ground
1 tsp of ground coriander
1 tsp of ground cinnamon
1 tsp smoked paprika
Red pepper flakes 1 tsp
1 tsp olive or avocado oil
Half a small yellow onion thinly sliced (1/2 of a small onion yields about 34 cups sliced).
1/3 cup pitted kalamata olives, halved
Preheat oven to 375°F (190°C) and place a cast iron skillet on the stovetop.
Combine the cumin, coriander, cinnamon, smoked pepper flakes, and paprika in a small bowl. Season the chicken thighs with the seasoning mix on both sides. The chicken thighs should be evenly and well-seasoned.
Add the avocado or olive oil to the pan and heat it on medium to medium-high. The skin will crisp up if you use a thin layer of fat. Once the oil has heated up, add the chicken legs and sear each side for 3-4 minutes or until the crust is golden brown.
Place the skin-side-up chicken thighs in the pan and adjust so that some onions are under them. Add the dates and olives (optional) around the chicken.
The internal temperature should be 170°F. Make sure to use a thermometer that doesn’t touch the bone for an accurate reading.
Remove the dish from the oven and allow it to rest for about 5 minutes in the pan before serving. Ours is best served with a squeezed lemon on roasted potato or rice. The sauce made by baking the chicken in olive oil with onions is delicious and can be served as a side dish to serve over the chicken.
The best is to eat them fresh. However, leftovers can be stored in the fridge for up to 3 days. Reheat the food in the microwave or oven until it is hot. This product is not freezer-friendly.