Go Back
–+ servings
A cast iron skillet filled with 20-ingredient chicken thighs recipe, featuring golden-brown chicken, olives, garlic, and herbs.

20-Ingredient Chicken Thigh Recipes (No Fuss)

This recipe offers a simple and flavorful way to prepare chicken thighs with minimal effort. It's perfect for busy weeknights when you want a delicious meal without a lot of fuss.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 723
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 8 bone-in, skin-on chicken thighs
  • to taste Kosher salt and freshly ground black pepper
For the Braise
  • 3 tablespoons extra-virgin olive oil
  • 12 garlic cloves
  • 2 large yellow onions thinly sliced (about 4 cups)
  • 1 lemon thinly sliced, seeds discarded
  • 2 tablespoons fresh oregano leaves plus more for garnish
  • 1 cup mixed Greek olives
  • 1 lemon juiced

Equipment

  • Ovenproof pan or Dutch oven

Method
 

  1. Remove the chicken from the fridge 20 minutes before cooking to allow it to come to room temperature.
  2. Preheat your oven to 350°F (175°C).
  3. Season the chicken thighs generously on both sides with salt and pepper.
  4. Heat the olive oil in a large ovenproof pan or Dutch oven over medium-high heat. Ensure the pan is large enough to hold the chicken thighs in a single layer.
  5. Add the chicken thighs to the hot oil, skin-side down. Sear for 5 to 6 minutes until golden brown. Add the garlic cloves to the pan and flip the chicken thighs over. Cook for another 2 to 3 minutes until the garlic is fragrant and lightly browned.
  6. Remove the chicken and garlic from the pan and set them aside.
  7. With the pan still hot, add the sliced onions, lemon slices, and oregano. Season with salt and pepper. Cook, stirring often, for 6 to 8 minutes until the onions have wilted and the browned bits from the bottom of the pan have loosened.
  8. Nestle the chicken thighs, skin-side up, into the onion mixture. Add the garlic and olives back into the pan.
  9. Pour the lemon juice over the chicken. Transfer the pan to the preheated oven.
  10. Bake for 40 to 50 minutes, or until the chicken is cooked through and tender.
  11. Scatter fresh oregano leaves over the top before serving.

Nutrition

Calories: 723kcalCarbohydrates: 18.6gProtein: 44.8gFat: 52.2gSaturated Fat: 13gCholesterol: 252.2mgSodium: 1040.6mgFiber: 4.2gSugar: 5.7g

Notes

This dish is excellent served with crusty bread to soak up the flavorful juices.

Tried this recipe?

Let us know how it was!