Quick and easy dinners don’t have to be boring. Salty Kalamata olives and sweet grapes compliment each other in this cast iron skillet chicken with olives dish that you can prepare in just 10 minutes. A healthy and delicious combination that’s ideal for busy weeknights.
Are there nights during the week when your brain does not want to have to come up with something to fix for dinner. It’s so easy to pick up something already prepared and warm it up. It’s not just coming up with something, but then just the effort of making it and cleaning up afterwards when I just want to veg out in front of the TV.
If you’re having one of those nights, just tell yourself, I can make a fabulous dinner that kids and adults will love and it will only take me 10 minutes and 1 pan, and you just have to chop a shallot. Hello to cast iron skillet chicken with olives and grapes!
This recipe is so simple but the combination of sweet grapes and salty olives with roasted chicken thighs is brilliant. What’s even better is that grapes are always available in the grocery so winter or summer, you’ll have a dinner you can make without wasting any brain power.
What is the difference between black olives and Kalamata olives?
For this recipe, you’ll want to use Kalamata olives for their salty taste. Kalamata olives are classified as a black olive, but are not the black olives you commonly think of.
Black olives are grown many places and are smaller in size and appear darker than Kalamatas, which are grown in one area of Greece. Black olives have a salty bite to them but have a milder flavor.
The taste of a Kalamata olive is still tangy like other olives yet slightly fruity. They are soft and come away from the stone easily, almost falling apart before you bite into them. You will need to use pitted olives when making chicken with olives.
The salty sweet flavor of the chicken is great served over rice.
If you enjoy fruit with chicken, then you might also like chicken with pears, or try adding some sweet potatoes for an easy sheet pan chicken and sweet potatoes recipe. Skillet chicken recipes are the best, whether you’re adding lemons and roasted potatoes or carrots and wine.
Reasons You’ll Enjoy Chicken, Olives and Grapes
- This dish comes together quickly with very little effort
- This is a pretty healthy dish
- Prepare the meal in one pan from stovetop to oven
- The sweet and salty combination with roasted chicken is amazing!
Just 6 Ingredients for Roasted Chicken Thighs
- Chicken thighs with skin and bones – chicken breasts won’t work in this recipe. If you don’t want to eat the skin, just remove it at the end. Cooking with the skin keeps it moist and tender.
- Seedless grapes – where I’m located, red grapes tend to be a little sweeter. For this dish, you can use whatever you have on hand.
- Kalamata olives – a delicious salty addition, make sure you use pitted olives.
- Shallots – adds a savory flavor
- Rosemary – use fresh if you can get it, if not use 1 teaspoon of dried.
- Olive oil, salt and pepper
Easy Steps for Making Chicken with Grapes and Olives
Step 1– Brown the chicken
Brown the chicken skin side down in a cast iron or oven proof skillet.
Step 2 – Bake
Add grapes, Kalamata olives, shallots and some fresh rosemary and put it in the oven to bake for 20 minutes.
That’s it, winner winner chicken dinner and you only spent 10 minutes! I don’t count the time it’s in the oven because that’s time when you can enjoy a glass of wine and relax while the oven does all the work.
Tips for Chicken Thighs Roasted
- Allow your chicken thighs to sit out at room temperature for about 10 minutes before cooking.
- Make sure the skillet is hot before adding the chicken.
- Don’t move the chicken around in the pan, let it cook without moving it until the skin releases from the pan, about 5 minutes.
What to Serve with this Roasted Chicken Thighs Recipe
- Choose a side with a kick! Spicy roasted cauliflower pairs perfectly
- Enjoy a slice of Irish soda bread to lap up some of the sweet and salty flavors
- Try this light and flavorful parsley pesto salad
- Green beans with bacon and onions are always a good choice
- Creamy au gratin potatoes would be an excellent side
Next time when you’ve had a long day, skip the rotisserie chicken from the grocery and treat yourself and your family to a dinner everyone will love, with very minimal effort.
If you find yourself cooking with chicken a lot and want to know for sure that your chicken is cooked thoroughly, head to my informational page on ways to make sure your chicken is cooked all the way but still remains juicy and delicious.
Baked Chicken Thigh FAQs
Do you have to use a cast iron skillet?
No, you can use any oven proof skillet. A cast iron will take less time, so use a meat thermometer to make sure the chicken is done.
What are kalamata olives?
Kalamata olives are long, oval and purple shaped olives and are grown specifically in Kalamata, an area in Greece.
What temperature should chicken thighs be cooked to?
Chicken thighs should be cooked to 165º to 175º. A meat thermometer is helpful for making sure they are cooked throughout.
How hot should the pan be for chicken thighs?
To get crispy skin, you should brown the chicken thighs skin side down over medium-high heat. Cook for about 5 minutes before moving.
Enjoy more chicken dinner recipes
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Cast Iron Skillet Chicken with Olives
- 6 chicken thighs with skin and bones
- salt and pepper
- 1 tablespoon olive oil
- 1 cup seedless grapes
- 1 cup kalamata olives
- 2 small shallots thinly sliced
- 1 tablespoon rosemary chopped
- Cast iron skillet or Oven Proof Pan
- Preheat oven to 450º.
- Pat chicken dry and season with salt and pepper. Heat oil in an oven proof skillet over medium high heat. Add chicken skin side down and cook until golden brown, about 5 minutes. Turn and cook other side. Try not to move the chicken while it is cooking so that the skin will turn golden brown. Turn the pieces over with skin side up.
- Add grapes, olives, shallots and rosemary to the pan and bake for 20 minutes.
Barbara’s Tips + Notes
- Allow your chicken thighs to sit out at room temperature for about 10 minutes before cooking and it’ll season the pan and roast up evenly as it cooks.
- Let the skillet get hot before adding the chicken.
- For crispy skin on the chicken, let it brown without moving for a few minutes.
- You can use any oven proof skillet for this recipe.
Super idea! I’m trying this right now!
Amy C. says
Why can’t you use skin-on chicken breasts in this recipe? I don’t like the flavor of dark meat. Thanks.
Barbara Curry says
You can use chicken breasts, but since they are thicker they will take longer to cook. I would estimate about 30 minutes in the oven. If you cook both thighs and breasts together the thighs will need to be removed before the breasts. Just use a meat thermometer so that you make sure the breasts are cooked through.