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Mediterranean Baked Chicken with Kalamata Olives

This dish is like a dumbed down Marbella, which is already pretty easy peasy. Feel free to add to it: dried fruit would be nice, as would preserved lemons.
Servings 4


  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon or whole grain mustard
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon sea salt
  • 1 tablespoon finely chopped fresh rosemary
  • 2 pounds boneless skinless chicken thighs (about 8)
  • 1 cup pitted Kalamata olives
  • 1/2 cup white wine


  1. In a large, gallon-sized Ziplock bag, combine the vinegar, Dijon, olive oil, garlic, salt, and rosemary.

  2. Add the chicken and olives to the bag, seal tightly, and swish the chicken around until coated in the mixture. Refrigerate for at least 1 hour or overnight.

  3. Preheat the oven to 375 degrees.
  4. Transfer the chicken and as much of the marinade as you can squeeze out of the bag into a 9 x 13 making dish or oven-proof skillet. Arrange the chicken in an even layer. Pour the white wine into the pan and season the chicken lightly with salt. Bake in the oven for 1 1/2 hours, until the chicken is very tender and the top is golden brown.

  5. Serve alongside quinoa, rice, or some crusty bread.