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!
Course Main Course
Cuisine International, Mediterranean
Keyword Chicken Dinner, Mediterranean Chicken
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Servings 4servings
Calories 522kcal
Ingredients
1lbsFingerling potatoesor baby or new or creamer
4bone-in skin-on chicken thighs
5shallots
4-5cloves garlic, chopped
1/3cupwhite wineor chicken broth
1/3cupchicken broth
3-4sprigs fresh thyme
1lbsasparagus
2cupscherry tomatoes
1/4cupgreen olives
1/2Tbspolive oil
sea salt
pepper
1-2lemons
Instructions
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.