Mediterranean Chicken Thighs
with zucchini / roasted peppers / orzo
To make a flavorful dish, remember to look beyond your spice rack. These tender chicken thighs are slow-braised with olives, roasted peppers, and tomatoes for a rich, savory taste. Topping them with salty feta adds another layer of deliciousness.
Smarts: Drain your tomatoes well to prevent this braise from becoming too watery.
Ingredients
- Pasta, uncooked orzo - 1 1/2 cups
- Onions, medium and red - 1/4 , chopped
- Garlic - 2 cloves , chopped
- Olives, any type - 1/2 cup , pitted and halved or sliced
- Roasted red peppers - 1/2 cup , thinly sliced (look for pre-sliced to save time)
- Zucchini - 12 oz , cubed
- Chicken thighs, boneless and skinless - 1 lb
- Italian seasoning - 1 tsp + 1 tsp
- Oil, olive - 1 Tbsp
- Tomatoes, diced (14 oz / 397 g) - 1 can , drained
- Vinegar, balsamic - 1 Tbsp
- Cheese, feta - 6 oz , crumbled
Prep
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Onions / Garlic / Olives / Roasted red peppers - (If prepping right before cooking, get oven heating first.) Prep as directed. Store onions and garlic together in one container. Store olives and peppers together in another container. (Can be done up to 5 days ahead)
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Zucchini - Prep as directed. (Can be done up to 3 days ahead)
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Season chicken - Season chicken thighs well with some salt and pepper and sprinkle with first portion of Italian seasoning. Tenderize with a fork. (Can be done 1 day ahead)
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Make
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Heat oven to 350 F / 177 C degrees.
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Heat a Dutch oven or deep saute pan with a lid over medium heat and add olive oil. Add chicken thighs to heated oil and sear until golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate and set aside.
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Return pan to heat and add onions, garlic, and zucchini with a pinch of salt. Saute vegetables for 2 to 3 minutes to get them started cooking.
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Add second portion of Italian seasoning and saute until fragrant, ~1 minute.
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Reduce heat to low and stir in olives, peppers, diced tomatoes, and vinegar. Bring to a low simmer. Return chicken to the pan and nestle it into the vegetables.
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Cover the pan with a lid and transfer to the oven. Bake for 20-25 minutes or until chicken is cooked through and vegetables are tender.
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While chicken bakes, cook the orzo. Heat a pan of well-salted water to boiling and add orzo. Cook until al dente (tender but not soggy), 7 to 8 minutes. Drain.
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When chicken is nearly done, remove pan from the oven and sprinkle feta crumbles over top of the chicken and vegetables. Return pan to the oven, uncovered, to finish cooking, ~5 minutes.
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Taste and season the vegetables with some additional salt and pepper or more vinegar, if desired.
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Divide orzo among plates or shallow bowls. Top with chicken thighs and vegetables. Enjoy!
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