The Ultimate Crispy Chicken Thighs | One-Pan Mediterranean Magic!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is more cost-effective and has a longer shelf life.

Heat a pan over medium to high heat.

Season the chicken thighs with cracked black pepper and salt on one side.

Add 1.5 tablespoons of olive oil to the pan.

Place the chicken thighs skin-side down in the pan.

Cook the chicken thighs for 6 to 8 minutes until the skin is crispy.

Flip the chicken thighs over and season the other side with pepper and salt.

Cook for an additional 3 minutes on the second side until golden brown.

Preheat the oven to 220°C (428°F).

Transfer the chicken thighs to a baking sheet lined with greaseroof paper.

Bake in the oven for 5 to 6 minutes until the internal temperature reaches 74°C (165°F).

In the same pan, add 2 anchovy fillets and break them down with a spoon until they melt into the oil.

Add 1/8 diced onion to the pan and cook for about 1 minute.

Add 1 sliced red pepper and cook for another 1 to 2 minutes.

Add a handful of sliced black olives and 1 to 1.5 tablespoons of capers to the pan and stir.

Add 1 teaspoon of dried oregano and cook for another minute.

Add a good sprinkling of dried breadcrumbs (panko) to the pan and stir to toast them in the chicken oil and flavors.

Plate the breadcrumb mixture and scatter it around the plate.

Place the crispy chicken thighs on top of the breadcrumb mixture.

Add more of the breadcrumb mixture on top of the chicken if desired.

Garnish with fresh chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level: