I’ll admit – I’m a mom of two who practically lives on olive oil. When life’s busy, a simple chicken dinner can feel a bit ho-hum. This Mediterranean-style recipe turns those everyday chicken thighs into a bright, flavorful feast. A generous dose of extra virgin olive oil, fresh lemon, garlic, and warm spices lifts a weeknight meal right off boring. Every time I make it, the kitchen fills with the smell of lemon and garlic, and my family can’t wait to dig in.
Why Olive Oil Makes a Difference
Good quality olive oil is truly the magic here – we use it in multiple steps. I start with really flavorful extra virgin olive oil in the marinade, and I drizzle more of it on at the end too. It adds a fruity, peppery richness that carries the lemon and spices. For searing the chicken, I use a light (refined) olive oil because it can handle higher heat without burning. Then that final pour of good extra virgin olive oil just before serving brings everything together with a bright, Mediterranean finish.
Ingredients Overview
- Bone-in, skin-on chicken thighs: These are the stars of the dish. Their skin crisps up beautifully in the pan, and the bone keeps the meat super juicy. (Plus, thighs are always a hit with the family – they stay tender and flavorful as they cook.)
- Extra virgin olive oil: We use it three times: in the marinade, for finishing, and even a bit in cooking if needed. A high-quality fruity olive oil really makes all the flavors pop and ties the lemon and spices together.
- Light (refined) olive oil: This one’s for cooking the chicken on the stovetop. It has a higher smoke point, so it won’t burn in the hot pan. It still has a mild flavor that complements the dish.
- Lemon: Fresh lemon juice (and a bit of zest if you like) goes into the marinade and is squeezed over the chicken at the end. Lemon adds bright acidity to balance the richness and helps tenderize the meat.
- Fresh garlic: Minced garlic gets added at the end with more olive oil and lemon to make a quick sauce. It offers an aromatic punch without overpowering the other flavors.
- Warm spices: We’re using paprika, cumin, coriander, and just a pinch of nutmeg. Paprika gives color and sweet smokiness, cumin and coriander bring earthy warmth, and nutmeg adds a subtle depth. Together they create that cozy Mediterranean vibe. (Salt and pepper are essential too, of course.)
Step-by-Step Cooking Method
- Marinate: Whisk together extra virgin olive oil, lemon juice, paprika, cumin, coriander, nutmeg, salt, and pepper in a bowl. Toss the chicken thighs in this mixture and let them rest for at least 20 minutes. Even a short marinating time helps those flavors soak in and keeps the chicken juicy as it cooks.
- Sear: Heat a skillet over medium-high heat and add a drizzle of light olive oil. Place the chicken thighs skin-side down in the hot pan and let them cook without moving for a few minutes until the skin is golden brown and crispy. Flip the thighs and cook the other side until done (about 6–8 more minutes). If the chicken still looks a bit underdone after the skin is crisp, turn the heat down and cover the pan for 1–2 minutes or spoon some of the hot oil over the chicken until fully cooked.
- Finish: Turn off the heat and mix a little more fresh lemon juice, extra virgin olive oil, and minced garlic in a small bowl. Drizzle this garlicky lemon oil over the hot chicken in the pan. The pan’s residual heat will gently cook the garlic and create a quick sauce. Spoon some of that over each thigh – this final drizzle adds bright flavor and keeps the chicken moist.
Serving Ideas
After cooking, you’ll have tender, flavorful chicken with a lovely lemon-garlic oil in the pan. One easy way to serve it is over a simple salad: toss together lettuce and sliced tomatoes (I sometimes add cucumber or olives). The hot chicken will wilt the greens slightly, and you can use the pan’s lemon-garlic oil as a homemade salad dressing. It’s like getting a warm Greek salad right on your plate.
- Fresh Salad Pairing: A quick plate of lettuce and tomato (and maybe a sprinkle of feta or olives) is great. Just spoon the leftover lemon-garlic oil from the pan over the salad as a dressing. My kids love the way the flavors coat the greens and chicken together.
- Roasted Veggies: This chicken also goes well with oven-roasted vegetables (think potatoes, carrots, or zucchini tossed with a bit of olive oil, salt, and pepper). Drizzle any extra pan sauce or lemon-garlic oil over the roasted veggies too – everything tastes wonderful together.
This method keeps things bright, simple, and delicious. It’s a go-to weeknight meal that feels a bit fancy thanks to all the olive oil and fresh flavors. Enjoy making this easy Mediterranean-style chicken, and enjoy the compliments from whoever you serve it to!
Olive Oil Chicken Thighs Mediterranean Style Recipe
These Olive Oil Chicken Thighs are rubbed with a Mediterranean spice mixture, then marinated in a mixture of Extra Virgin Olive Oil and lemon, then seared to golden perfection on both sides, and finally finished by baking in the oven and then drizzled with more olive oil, lemon, and fresh garlic.
Ingredients
- 8 Chicken Thighs
- 2 tbsp Cooking Olive Oil to sear the chicken
- Freshly chopped Parsley, to garnish.
Marinade:
- 4 tbsp Extra Virgin Olive Oil
- 4 tbsp Lemon Juice
Spice mixture:
- 2 teaspoons Sweet Paprika
- 2 teaspoons Dried Oregano
- 1 teaspoon Cumin
- 1/2 teaspoon Coriander
- 1 teaspoon Garlic Powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon grated Nutmeg
- 1/4 teaspoon freshly ground Pepper
Finishing sauce:
- 4 tbsp Extra Virgin Olive Oil
- 4 tbsp Lemon Juice;
- 2 cloves garlic, chopped
Instructions
1. Place the chicken either in a dish that can accommodate all the pieces or in a ziplock bag;
2. In a bowl, combine all the spice mixture ingredients and mix well;
3. Rub the chicken with the spices all over;
4. In a separate bowl, combine olive oil with lemon juice;
5. Pour the marinade over the chicken and distribute evenly to make sure that all the pieces are well covered with the spices and the marinade;
6. Marinate the chicken in a refrigerator for at least 20 minutes, or up to 8 hours;
7. Preheat your oven to 350F;
8. Preheat an oven-proof skillet and once hot, add 2 tablespoons of olive oil;
9. Add the chicken, skin side down, and do not move it for 7-8 minutes (until nicely seared and browned);
10. Flip the chicken and cook for another 5 minutes;
11. Transfer the skillet into a hot oven and cook the chicken for 20-25 minutes, until the internal temperature shows 165F;
12. Carefully remove the skillet from the oven (using oven-proof gloves);
13. Place the chicken on a serving plate and spoon over the finishing sauce on all the chicken pieces;
14. Garnish with freshly chopped parsley and serve with your favorite side dish.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 614Total Fat: 49gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 235mgSodium: 424mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 45g
Reddit Reviews
- Redditors loved the recipe even though they liked more chicken breasts
