These Baked Mediterranean Chicken Thighs are juicy, flavorful, and infused with aromatic herbs, garlic, and lemon. Roasted alongside olives, tomatoes, and onions, this dish brings the bold flavors of the Mediterranean straight to your dinner table. It’s an easy, one-pan meal that’s perfect for busy weeknights or meal prep.
Why You’ll Love This Recipe
- Packed with bold, Mediterranean flavors
- Uses simple, wholesome ingredients
- One-pan meal for easy cleanup
- Juicy, tender chicken with a crispy skin
- Perfect for meal prep or family dinners
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Bone-in, skin-on chicken thighs
- Olive oil
- Garlic, minced
- Lemon juice
- Red onion, sliced
- Cherry tomatoes, halved
- Kalamata olives
- Feta cheese, crumbled (optional)
- Fresh parsley, chopped
For the Spice Blend:
- Dried oregano
- Dried thyme
- Paprika
- Ground cumin
- Salt and black pepper
Directions
- Preheat the Oven: Set to 400°F (200°C).
- Season the Chicken: In a bowl, mix olive oil, garlic, lemon juice, and the spice blend. Rub this mixture all over the chicken thighs.
- Arrange the Ingredients: Place sliced red onions, cherry tomatoes, and olives in a baking dish. Nestle the seasoned chicken thighs on top.
- Bake: Roast uncovered for 35-40 minutes until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
- Garnish and Serve: Sprinkle with crumbled feta cheese and fresh parsley before serving.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Spicy Kick: Add red pepper flakes or harissa paste to the seasoning mix.
- Different Protein: Swap chicken thighs for drumsticks or boneless chicken breasts.
- Extra Veggies: Add zucchini, bell peppers, or artichokes for more texture.
- Dairy-Free: Skip the feta cheese or use a dairy-free alternative.
- Low-Carb Option: Serve with cauliflower rice instead of grains.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze cooked chicken and veggies for up to 3 months.
- Reheating: Warm in a 350°F oven for 10-15 minutes or microwave in short intervals.
FAQs
Can I use boneless chicken thighs?
Yes! Reduce baking time to about 25-30 minutes.
What’s the best side dish for this meal?
Serve with couscous, quinoa, or a fresh Greek salad.
Can I make this ahead of time?
Yes! Marinate the chicken for up to 24 hours for deeper flavor.
How do I get extra crispy skin?
Broil for the last 2-3 minutes of baking.
Can I use green olives instead of Kalamata?
Yes! Any type of olive will work, though Kalamata provides the best Mediterranean flavor.
How do I make this a complete meal?
Pair with roasted potatoes, hummus, or tzatziki sauce.
Can I cook this in a cast-iron skillet?
Yes! A cast-iron skillet will help crisp up the skin even more.
Is this recipe gluten-free?
Yes! It’s naturally gluten-free and low in carbs.
Can I substitute fresh herbs for dried?
Yes! Use three times the amount of fresh herbs for the best flavor.
What can I use instead of lemon juice?
Try red wine vinegar or balsamic vinegar for a tangy twist.
Conclusion
These Baked Mediterranean Chicken Thighs are a flavorful, easy-to-make dish that’s perfect for any night of the week. With juicy, tender chicken, vibrant vegetables, and bold Mediterranean spices, this recipe is sure to become a family favorite. Try it today and enjoy a delicious, wholesome meal!
PrintBaked Mediterranean Chicken Thighs
These oven-baked chicken thighs are seasoned with garlic, lemon, and Mediterranean spices, then roasted with tomatoes, olives, and red onions for a flavorful, juicy dish. Serve it with couscous, rice, or a simple side salad!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Roasted Vegetables:
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted and halved
- 1 small zucchini, sliced (optional)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Garnish:
- ¼ cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- Lemon wedges
Instructions
-
Preheat the Oven:
- Preheat oven to 400°F (200°C).
-
Marinate the Chicken:
- In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, smoked paprika, cumin, salt, and black pepper.
- Rub the marinade all over the chicken thighs and let sit for 10-15 minutes (or overnight for extra flavor).
-
Prepare the Vegetables:
- In a baking dish, toss cherry tomatoes, red onion, olives, and zucchini with olive oil, salt, and pepper.
-
Bake the Chicken:
- Nestle the marinated chicken thighs into the baking dish with the vegetables.
- Bake uncovered for 35-40 minutes, or until the chicken reaches 165°F (74°C) and the skin is crispy.
-
Broil for Extra Crispiness (Optional):
- If you want crispier skin, broil on high for 2-3 minutes at the end.
-
Garnish & Serve:
- Sprinkle with feta cheese and fresh parsley, then serve with lemon wedges on the side.
Notes
- Make It Spicy: Add ½ teaspoon red pepper flakes to the marinade.
- Serving Suggestions: Serve with quinoa, rice, couscous, or a Greek salad.
- Meal Prep Friendly: Store leftovers in the fridge for up to 4 days.