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Mediterranean-Spiced Chicken Thighs

So chicken is on your dinner menu this week and as hard as you try you can’t seem to break away from using the same ho-hum recipes. Well, I’m here to tell you that with ordinary spices found in your pantry, you can create an exciting Mediterranean taste sensation with a simple dry rub whose flavors explode when massaged into the chicken before pan-searing. Adding caramelized onions and peppers to this dish will definitely elevate the yumminess factor. Finish this fantastic meal with chunks of feta and Greek olives and get ready to enjoy a trip to the Mediterranean without ever leaving your dinner table.

Recipe Adapted from: Greek-Style Chicken Breasts via Cooking Light Magazine

Yield: 4 servings
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

  • Olive oil spray
  • 1 tablespoon olive oil
  • 8 bone-in chicken thighs with skin

Mediterranean Spice Rub

  • 2 tablespoons dried oregano
  • 1 teaspoon ground thyme
  • 1 tablespoon smoked paprika or regular paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried sage
  • 2 tablespoons dried marjoram
  • ½ teaspoon ground rosemary or crumbled dried rosemary
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt or as desired
  • 3 large bell peppers any color, however a combination of red, yellow and orange is nice
  • 1 large sweet onion like Vidalia
  • 1 tablespoon balsamic vinegar

Garnish

  • 1/3 cup pitted Greek olives
  • 1/3 cup crumbled feta cheese

Instructions

  • Preheat oven to 400 degrees F.
  • Lightly coat a 9 x 13-inch baking dish with olive oil spray. Set aside.
  • In a small bowl, combine all spice rub ingredients.
  • Seed peppers and cut into thin strips. Cut onion into thin slices; cut slices in half.
  • Massage spice mix evenly onto all sides of chicken thighs.
  • Heat oil in a large pan over medium-high setting. Sear chicken on each side for about 2 minutes until nicely browned. Drain on paper towels.
  • Place thighs in prepared baking dish. Bake for about 15 minutes or until internal temperature reaches 170 degrees F. Remove from oven, cover to keep warm.
  • In the meantime, in the same pan (you will have enough oil plus the fat from the drippings), sauté onions and peppers over medium-high setting for about 8 minutes or until browned, incorporating any spices remaining in the pan.
  • Add balsamic vinegar and continue sautéing until vegetables are nicely caramelized, about 2 minutes.

Assembly

  • Place sautéed onions and peppers on a serving platter; arrange chicken thighs on top.
  • Sprinkle with feta and olives.

Notes

Make Ahead and Storage Tips: dry rub may be applied to chicken up to 1 day ahead. Cover and refrigerate. Reheat cooked chicken covered at 325 degrees F for about 15 minutes or until hot. May be frozen for up to 4 months. Dry rub may be prepared up to 6 months ahead. Store at room temperature for up to 6 months.