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Mediterranean Chicken Thighs

Mediterranean chicken thighs with Greek-style lemon-herb flavor, roasted until the skin is golden and crisp. One-pan Mediterranean baked chicken with cherry tomatoes, kalamata olives, and feta crumbles for a bright, savory finish.
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Prep Time 15 minutes
Cook Time 35 minutes
marinating 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 5 bone-in skin-on chicken thighs Use 4 to 6 thighs; 5 is a typical mid-pack size.
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 4 garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
Roasting toppings
  • 1 cup cherry tomatoes
  • 0.5 cup kalamata olives
  • 4 oz feta cheese, crumbled
  • 1 lemon, sliced
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Mix marinade
  1. Whisk olive oil, lemon juice, lemon zest, garlic, oregano, and thyme in a bowl until combined and fragrant.
  2. Marinate the chicken for 30 minutes while the oven preheats to 425F.
Roast with tomatoes and lemon
  1. Place chicken skin-side up in a baking dish and tuck lemon slices and cherry tomatoes around the thighs.
  2. Bake at 425F for 25 minutes, until the skin begins to golden and the tomatoes start to blister at the edges.
Finish with olives and feta
  1. Scatter kalamata olives around the chicken, then bake at 425F for 10 more minutes.
  2. Crumble feta over the top and broil for 3 minutes, until the feta softens and lightly browns.
Serve
  1. Garnish with fresh parsley and serve hot.

Notes

For the crispiest skin, pat chicken thighs dry before marinating and keep them skin-side up in the dish (don’t cover). Refrigerate leftovers up to 3 days; reheat at 375F until warmed through. Freezing is not recommended for best skin texture. For a dairy swap, use crumbled goat cheese or a low-lactose feta style cheese to keep the tangy topping.