This Mediterranean Chicken Dinner is bursting with flavor! Juicy chicken thighs with lemon garlic and thyme sauce and a bunch of vegetables. Chicken thighs have never tasted so good!
File this under best dinner recipes ever. The whole family will love it.
We absolutely adore chicken for dinner as you were probably already able to tell by the crazy amount of chicken dinners on the website. Reader favorites are this Slow-Cooker Lemon Chicken, Lemon Chicken Orzo Soup, and Lemon Pepper Chicken. Do you notice a theme? Lol!
Not only do we love chicken we clearly also love LEMONS! I could basically grow a lemon tree in my kitchen and still not have enough lemons in my life. Especially considering I even drink my water infused with lemons.
Ingredients and Substitutions
- Chicken Thighs — I recommend bone-in skin-on chicken thighs but boneless skinless work, too. Chicken breasts work also but you have to reduce the cooking time or else they will dry out. Instead of steaming 20 minutes with the potatoes, cook the potatoes don’t just precook the potatoes but cook them completely instead and then omit the 20-minute simmering time of just chicken and potatoes.
- Fingerling Potatoes — fingerling are my favorite but of course, new potatoes or creamer potatoes work fantastic as well. Simply make sure to use waxy potatoes, not starchy potatoes.
- Shallots and Garlic — both of these give amazing flavor and while you can replace shallots with any other type of onion I think it’s worth going out to the store again to get shallots. They are a lot milder than other onions and the flavors of the sauce shine through more if you use shallots.
- Vegetables — the combination of asparagus, cherry tomatoes, and olives is unbeatable and kind of what makes a chicken dinner “Mediterranean” somewhat. Green beans, cherry tomatoes, and capers taste bombastic as well though.
- Sauce — for the sauce we will use the pan juices mixed with white wine, chicken broth, and lemon juice and some fresh thyme. If you want to leave out the alcohol simply add more chicken broth instead. Thyme can also be replaced by rosemary but thyme is better here, trust me. Also if you can only get your hands on the thic
How To Make Mediterranean Chicken Dinner
- Precook Potatoes & Brown Chicken — precook the potatoes either 10 minutes in boiling water on the stove or 5 minutes on high pressure in the pressure cooker. In the meantime, you can also preheat a large pan over medium-low heat, and once hot drizzle some olive oil into the pan and brown the sea salt and pepper seasoned chicken thighs in it. Add the chicken thighs skin-side down first and brown 6-7 minutes on that side then flip and brown for another 6-7 minutes on the other side. Then remove from the pan and set aside.
- Make Sauce — make the sauce that makes this Mediterranean Chicken Dinner so special by browning whole shallots and then also chopped garlic in the pan juices. Then add white wine and chicken broth to deglaze the bottom of the pan and stir in all the stuck-on bits and pieces. Don’t forget to add a couple of sprigs of thyme as well at this point to give the sauce extra flavor.
- Slow-Cook — now place the halved precooked potatoes in one layer into the bottom of the pan and place the browned chicken on top. Then put on the lid and let it simmer on low for about 20 minutes.
- Steam Vegetables — when the potatoes and chicken are well cooked through it’s time to add the veggies and steam them for 10-15 minutes or until the asparagus reaches your desired consistency. I like my asparagus still crunchy so I usually steam it only for about 12 minutes.
Mediterranean Chicken Dinner
- 1 lbs Fingerling potatoes - or baby or new or creamer
- 4 bone-in skin-on chicken thighs
- 5 shallots
- 4-5 cloves garlic, chopped
- 1/3 cup white wine - or chicken broth
- 1/3 cup chicken broth
- 3-4 sprigs fresh thyme
- 1 lbs asparagus
- 2 cups cherry tomatoes
- 1/4 cup green olives
- 1/2 Tbsp olive oil
- sea salt
- 1-2 lemons
- Precook your potatoes either 10 minutes in boiling water on the stove or 5 minutes on high pressure in the pressure cooker. Then season the chicken thighs generously with sea salt and pepper.
- Preheat a larget pan over medium low heat and once hot add a drizzle of olive oil, then brown the seasoned chicken thighs 6-7 minutes per side or until nice and brown. remove from the pan and set aside.
- Add whole shallots to the pan juices and brown 3-4 minutes, then add chopped garlic and sauté for just a few seconds. Add wine, broth, and thyme and deglaze the pan with a spatula or wooden spoon to remove all stuck-on bits and pieces and mix into the sauce.
- Half all potatoes and place in one layer into the pan with the sauce and then place the browned chicken on top. Put on the lid, reduce the heat to low and let simmer for 20 minutes.
- In the meantime, cut off the dry ends of the asparagus and cut the asparagus into about 2-inch pieces.
- Add the asparagus, tomatoes, and olives into the pan to the chicken and potatoes and put the lid back on and let the vegetables steam for 10-15 minutes.
- Drizzle with fresh lemon juice, sprinkle with a few leaves of fresh thyme if desired and serve.
- Bonus: for extra crispy skin place the chicken thighs alone on a baking sheet right under the broiler for a minute or two.