Pan Roasted Mediterranean Chicken with Bacon Vine Tomatoes
Elevate your dinner table with this Pan Roasted Mediterranean Chicken with Bacon Vine Tomatoes—a savory, one-skillet masterpiece bursting with rustic flavors and vibrant colors! Juicy, golden-crisp chicken thighs are seared to perfection and surrounded by sweet cherry vine tomatoes, smoky bacon, and tender red onions. A splash of white wine adds depth, while a final drizzle of lemon juice and sprinkle of fresh parsley lend a zesty, herbaceous finish. This Mediterranean-inspired recipe marries simplicity with bold flavors, making it perfect for both weeknight meals and special occasions. Ready in under an hour, this dish pairs beautifully with crusty bread, rice, or roasted potatoes for an unforgettable, complete meal.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 12 pieces Cherry vine tomatoes
- 4 slices Thick-cut bacon
- 1 medium Red onion
- 3 cloves Fresh garlic
- 0.5 cups White wine
- 2 tablespoons Fresh parsley
- 2 tablespoons Lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels. Rub them with 1 tablespoon of olive oil, salt, black pepper, smoked paprika, garlic powder, and dried oregano. Set aside.
Chop the red onion into wedges and mince the garlic cloves. Set them aside.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Place the seasoned chicken thighs skin-side down in the pan and sear for 5-7 minutes until the skin is golden and crispy. Flip and cook for an additional 2 minutes. Remove the chicken from the pan and set aside.
Cut the bacon slices into 1-inch pieces and add them to the same skillet. Cook until crispy, about 5 minutes, then remove and set aside on a plate lined with paper towels.
Add the red onion and minced garlic to the skillet, cooking until fragrant, about 2-3 minutes.
Deglaze the pan with white wine, using a wooden spoon to scrape up any browned bits from the bottom. Let the wine cook down for 2 minutes.
Nestle the chicken thighs back into the skillet, skin-side up. Arrange the vine tomatoes and crispy bacon around the chicken.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven. Drizzle the dish with fresh lemon juice and sprinkle with chopped parsley for a bright, fresh finish.
Serve the chicken directly from the skillet with the roasted tomatoes, bacon, and onions. Pair with crusty bread, rice, or roasted potatoes for a complete meal.
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.0 g | 200% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 3741 mg | 163% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 13.1 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2448 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
