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Mediterranean Baked Chicken Thighs

Crispy, Mediterranean baked chicken thighs with vegetables is a meal everyone will love. This roasted chicken sheet pan dinner is full of Mediterranean-seasoned veggies. Baby potatoes, sweet bell pepper, red onions and cherry tomatoes are tossed with olive oil and herbs, then baked until tender and caramelized.

Mediterranean baked chicken with roasted vegetables tray bake

This delicious chicken and vegetable sheet pan dinner is ready in about 40 minutes and most of that time is hands off, the oven does the work for you.

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Baked mediterranean chicken recipe

Healthy Mediterranean chicken recipes can be easy and delicious – just look at all of those colors and vegetables. Because we’re using bone-in, skin-on chicken thighs, the meat stays juicy and full of flavor.

The chicken thighs get a head start in the oven, then the vegetables get added and everything finishes cooking together. This is a complete meal and it couldn’t be easier, it’s a great weeknight family dinner.

plate of baked chicken and vegetables

For the vegetables – you can use exactly what I have here, or you can use what you already have. I make meals similar to this one all the time that we call “clean out the fridge dinners”. Whatever vegetables I have that need to be used are what I roast for dinner that night. It’s a great way to reduce food waste.

Change it up to make different variations of this meal or if there are certain vegetables that you’d rather omit.

If you don’t like tomatoes, don’t use them. If olives aren’t your thing, leave them out. If you are low carb, swap out the potatoes for zucchini. It is very easy to make simple swaps to make this meal perfectly suited to your needs or personal preference.

How to make roasted chicken and vegetables

This Mediterranean tray bake cooks at high heat, so I recommend using your sturdiest sheet pan. I line my pan with parchment paper to ensure that nothing sticks, especially the tasty caramelized bits (which are the best parts!).

Lining the sheet pans with parchment also makes clean up much easier.

As I mentioned, the chicken will go into the oven first. It takes longer than the vegetables, so it needs a head start. While the chicken thighs are roasting, slice a few baby potatoes, onions and peppers.

mediterranean chicken thighs with vegetables on sheet pan

When the chicken is halfway cooked, the vegetables get added to the baking sheet and everything finishes roasting at the same time.

The photo above is this step in the cooking process. The chicken skin has already started to crisp and the vegetables are nice and snug on the tray. Now, it goes back in to the oven to finish cooking.

Chicken thighs are much more forgiving (and much more flavorful) than chicken breasts. They also happen to be less expensive, so they win hands down.

easy Mediterranean chicken bake

After this Mediterranean chicken bake came out of the oven, I sprinkled a bit of feta cheese over the top while it was still warm. Just warm enough to the cheese to get soft and creamy, not so warm that it would melt.

This made an excellent addition to this meal. If you aren’t a fan of feta cheese, I would use baby mozzarella balls here (bocconcini). They would be creamy and delicious when warmed on top of the chicken and vegetables. 

mediterranean baked chicken dinner with feta cheese

What to eat with Mediterranean chicken

This tray bake is a complete meal by itself, but if you’re looking for a salad and a dessert, here are some tasty options:

Tomato Cucumber Salad

Beet and Apple Spinach Salad

Fig Puff Pastry Tarts

Gluten-free Clementine Cake

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Yield: 4 servings

Mediterranean Baked Chicken Thighs

plate of baked chicken and vegetables

Crispy Mediterranean baked chicken thighs with roasted vegetables is a delicious and easy weeknight dinner.

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 2 lbs. chicken thighs, bone-in, skin on
  • 1 1/2 lbs. mini potatoes, sliced in half (about 24)
  • 2 tbsp. kalamata olives
  • 1/4 cup artichokes, marinated
  • 1/4 lb. cherry tomatoes
  • 1 lemon, cut into eighths
  • 1 tbsp. capers in brine, drained
  • 1 red onion, cut into eighths
  • 1 bell pepper, chopped
  • 8 cloves garlic
  • 1 1/2 tsp. dried oregano
  • 1 tsp. dried thyme
  • 2 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1 tbsp. olive oil
  • 1 ounce feta cheese, crumbled (optional)

Instructions

  1. Preheat oven to 400°F (204°C)
  2. Line a baking sheet with parchment paper. Season chicken thighs with half of the salt and pepper. Sprinkle half of the oregano and half of the thyme on both sides of the chicken.
  3. Place chicken thighs, skin side up, on baking sheet and roast for 15 minutes.
  4. While chicken is roasting, toss the vegetables with olive oil and the remaining salt, pepper, thyme and oregano.
  5. Add vegetables to sheet pan with chicken (after chicken has cooked for 15 minutes) - be careful, sheet pan will be HOT.
  6. Return to oven for an additional 20 minutes.
  7. Remove from oven and let cool for 5 minutes before adding crumbled feta (if using).

Notes

Normally, I would portion 2 chicken thighs per person instead of one. This recipe uses a lot of vegetables because we prefer to fill our plates with veggies.

If your family would rather have more chicken thighs, increase the chicken to 3 pounds.

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Nutrition Information:

Yield:

4

Serving Size:

4

Amount Per Serving: Calories: 700Total Fat: 48gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 435mgSodium: 1859mgCarbohydrates: 48gFiber: 7gSugar: 5gProtein: 86g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

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4 Comments

  1. This is going on our favorite list. We did have to substitute some of the veggies out of necessity but it was a big hit with the hubby. Corn on the cob sliced 1 inch pieces was yummers. I actually prepped the veggies early in the morning so when it came time to cook for dinner …easy peasy. Thank you Pook’s Pantry.

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