Craving those bright, sun-drenched flavors of the Mediterranean? This one-pan Crispy Mediterranean Chicken is your ticket to a delicious escape, any night of the week! We start by searing chicken thighs to golden, crispy perfection before nestling them amongst a vibrant medley of broccoli, zucchini, briny olives, and capers. Baked with sunny lemon slices and a trio of classic herbs, this dish delivers a complete, low-carb meal that’s bursting with flavor and incredibly easy to clean up. It’s the perfect way to bring a taste of summer to your table, no matter the season.
Ingredients
• Bone-in chicken thighs: 4 to 6 large, 800 g / 1.76 lb
• Fine sea salt: 1/2 teaspoon
• Ghee or cooking fat: 2 tablespoons, 30 g / 1.1 oz, divided
• Yellow onion: 1 small, 70 g / 2.5 oz, sliced
• Garlic: 3 cloves, minced
• Water or chicken stock: 1/3 cup / 80 ml
• Fresh lemon juice: 3 tablespoons / 45 ml
• Dried thyme: 1/2 teaspoon
• Dried oregano: 1/2 teaspoon
• Dried rosemary: 1/2 teaspoon
• Broccoli: 1 medium, 400 g / 14.1 oz, cut into florets
• Zucchini: 1 medium, 200 g / 7.1 oz, sliced
• Capers: 1/4 cup, 35 g / 1.2 oz, drained
• Pitted olives: 1/2 cup, 50 g / 1.8 oz
• Whole lemon: 1, 85 g / 3 oz, sliced
• Black pepper: to taste
• Fresh parsley: for garnish
• Extra-virgin olive oil: 1 tablespoon / 15 ml
Instructions
1. Season the chicken thighs generously with salt on all sides. Heat a large, oven-safe skillet or casserole dish with 1 tablespoon of ghee over medium-high heat.
2. Once hot, place the chicken thighs skin-side down in a single layer. Cook for 5 to 8 minutes until the skin is golden brown and crispy. Flip and cook for another 3 to 5 minutes. Remove the chicken from the pan and set aside.
3. Preheat your oven to 375°F / 190°C. In the same skillet, add the remaining 1 tablespoon of ghee. Add the sliced onion and cook for 5 to 8 minutes, until softened and lightly browned.
4. Stir in the minced garlic, water, lemon juice, thyme, oregano, and rosemary. Add the broccoli, toss to coat in the juices, and cook covered over medium-low heat for about 3 minutes.
5. Add the zucchini, capers, and olives to the skillet. Return the browned chicken thighs to the pan, nestling them amongst the vegetables. Top everything with the fresh lemon slices.
6. Transfer the skillet to the preheated oven and bake, uncovered, for 15 to 20 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Carefully remove the skillet from the oven. Discard the cooked lemon slices. Season with fresh black pepper, garnish with chopped parsley, and finish with a drizzle of extra-virgin olive oil. Serve immediately.
Nutritional Information
• Nutrition Facts (per serving)
• Total Carbs: 12.4 g
• Fiber: 4.4 g
• Net Carbs: 8 g
• Protein: 25.4 g
• Fat: 57.9 g
• Calories: 667 kcal
Pro Tips
• For extra crispy skin, pat the chicken thighs completely dry with a paper towel before seasoning. A dry surface is the secret to a perfect golden-brown sear.
• Don’t crowd the pan when searing the chicken. Give each piece enough space to brown properly. If your skillet is too small, sear the chicken in two batches.
• The baked lemon slices add wonderful aroma, but can turn bitter. Be sure to remove them before serving as directed. For a brighter citrus finish, squeeze fresh lemon juice over the dish just before serving.
• This dish is fantastic for meal prep. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
FAQ
Q: How do I get the chicken skin extra crispy
A: For the crispiest skin, pat the chicken thighs completely dry with a paper towel before seasoning. A dry surface is essential for a perfect golden-brown sear. Also, avoid overcrowding the pan when searing the chicken to ensure each piece browns properly.
Q: Is this Mediterranean chicken recipe keto-friendly
A: Yes, this recipe is an excellent choice for a keto or low-carb diet. Each serving contains only 8 grams of net carbs, making it a delicious and satisfying meal that fits within ketogenic guidelines.
Q: Can I use boneless chicken for this recipe
A: You can substitute boneless, skinless chicken thighs, but you will need to adjust the cooking time. Sear them for a shorter period, about 3-4 minutes per side, and reduce the oven baking time to 10-15 minutes, or until the chicken is cooked through.
Q: Can I make this dish ahead of time for meal prep
A: Absolutely. This dish is fantastic for meal prep. Simply let the leftovers cool completely and store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
