Mediterranean Apricot Chicken with Olives and Roasted Potatoes

Oven-roasted Mediterranean chicken thighs paired with sweet apricots, flavorful olives, and golden fingerling potatoes, seasoned with fresh herbs and za’atar for a savory-sweet, aromatic meal.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon chopped fresh oregano, plus additional leaves for garnish

1 tablespoon chopped fresh thyme

2 teaspoons za’atar seasoning

1 teaspoon coarse kosher salt, plus additional to taste

½ teaspoon coarse black pepper, plus additional to taste

6 bone-in, skin-on chicken thighs

1 pound red and yellow fingerling potatoes

1½ cups dried whole apricots

½ cup pitted and seasoned Kalamata olives, drained

½ cup pitted Castelvetrano olives

2 jumbo garlic bulbs, halved crosswise

½ cup chicken stock

Directions

Preheat oven to 375°F. Line a rimmed 15×10-inch baking pan with parchment paper. Lightly spray parchment with nonstick cooking spray; set aside.
In a small bowl, whisk together olive oil, vinegar, 1 tablespoon oregano, thyme, za’atar seasoning, 1 teaspoon salt and ½ teaspoon pepper. Rub mixture on all sides of chicken thighs.
Place chicken thighs, bone side down, in prepared baking pan. Arrange potatoes, apricots, Kalamata and Castelvetrano olives and garlic halves around chicken. Pour chicken stock over chicken and vegetables.
Roast for 50 to 55 minutes or until chicken reaches 170°F, rotating baking pan halfway through.
To serve, season with additional kosher salt and black pepper. Garnish with oregano leaves, if desired.