These dutch oven mediterranean chicken thighs are perfect for a chilly fall or winter evening when you want something warming and flavorful to lift your spirits.
Simplicity is Bliss
This dish calls for simple, unprocessed and nutritious ingredients, all essentials of the Mediterranean Diet. I love this Mediterranean chicken thigh recipe because it’s healthy but also filling since it’s high in healthy fats from the extra virgin olive oil, olives and chicken thighs. It’s a great recipe if you’re busy in the evenings because once you get all the ingredients cooking in the dutch oven, you can just let it cook and allow the delicious flavors to come together.
Out of all kitchen tools and cookware, one of my favorite things to cook with is my dutch oven. Not all dutch ovens cost hundreds of dollars like the Le Creuset variety and you can easily purchase an amazing one for under $100. I actually got my Le Creuset from a tag sale for only $5!
Trust me when I say, you can use a dutch oven for everything. Dutch ovens can be used to make soups, pasta dishes, casseroles and even bread.
After you’ve cooked these Mediterranean chicken thighs in the dutch oven, serve hot and top with some sprigs of fresh rosemary. I like to also use my dutch oven as a serving dish so it really comes in handy for minimizing clean up and looks amazing on the table. Check out the video below where I attempt to make this recipe while losing my mind a little bit. This was just one of those days having fun and eating the healthiest diet in the world. We hope you enjoy!
Check out this video of Bill Bradley, R.D. attempting to make this recipe!
Looking for more dutch oven recipes? Check out this recipe for Moroccan chicken tagine!
Dutch Oven Mediterranean Chicken Thighs
- 4 boneless chicken thighs
- 1/4 cup extra virgin olive oil
- 1 small head broccoli, sliced into 1 inch steaks
- 1 onion, sliced into 1/2 inch rounds
- 20 pitted green olives
- 1 tsp rosemary
- 1 tsp oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup chicken bone broth
- Preheat oven to 400F
- Heat olive oil in Dutch Oven on the stovetop. Saute chicken thighs at medium heat for 1 minute on both sides.
- Layer broccoli on top of chicken. Layer onions on top of broccoli. Add olives and sprinkle on spices.
- Pour chicken broth over chicken and vegetables. Cover and put in oven for 45-50 minutes. It is done when the chicken thighs are done and the broccoli is tender.
When my son was in scouts, they used a cast iron dutch oven to bake in the coals of a campfire, making chili, stews, and even biscuits or cobblers, as well as other main dishes. A dutch oven with legs is called a spider, another staple in frontier and cowboy trail ride cooking. (I’m from Texas.)
Your recipe says 1 cup of bone broth, but your video says 4 cups. Which is it?
What kind of olives do you add? Are they green or black?
Hi Maggie, I used green pitted olives, you could also use black olives as well depending on personal preference and what you might have on hand.
Even my husband love it
That is often the true level of success!
Have made it twice already and will become part of my regular go tos.
Glad it has become part of your rotation! -Bill
Making this on Monday!