Preheat oven to 375 degrees F (190 C) and place a large cast iron skillet (or other oven-safe skillet) on the stovetop.

In a small bowl, combine the salt, cumin, coriander, cinnamon, smoked paprika, and red pepper flakes. Then season the chicken thighs on both sides with the seasoning mixture. They should be seasoned well and evenly coated.

Heat the skillet over medium to medium-high heat and add the olive or avocado oil. You want a very thin layer of oil so the skin gets crispy. Once the oil is hot, add the chicken thighs and sear on each side for about 3-4 minutes, or until a golden brown crust has formed.

Turn off the heat and add the onion slices to the pan, placing the chicken thighs skin side up and adjusting so some of the onions are underneath them. Then add the olives and dates (optional) around the chicken.

Transfer the skillet to the oven and bake for 10-15 minutes, or until the internal temperature is ~170 degrees F (making sure the thermometer doesn’t hit bone to get an accurate reading).

Remove from the oven and let rest in the pan for ~5 minutes before serving. We like to serve ours with a squeeze of lemon over roasted potatoes, rice, or quinoa. Also, baking the chicken with the olive oil and onions makes a really delicious juicy sauce that can be served on the side to pour over the chicken!

Best when fresh, though leftovers will keep covered in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot. Not freezer friendly.

Mediterranean Baked Chicken Thighs

Ingredients

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