Mediterranean Baked Chicken Thighs Recipe

Crispy, Mediterranean baked chicken thighs with vegetables is a meal everyone will love. This easy sheet pan recipe is full of seasoned veggies and crispy, juicy chicken. Potatoes, sweet bell pepper, onions, garlic, and cherry tomatoes are tossed with olive oil and herbs, then baked until tender and caramelized.

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in my chicken sausage sheet pan dinner and my sheet pan chicken recipes. For ease of browsing, you can find all of my chicken recipes in one place.

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Mediterranean Baked Chicken Thighs

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. And, because we’re using bone-in, skin-on chicken thighs, the meat stays juicy and full of flavor.

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.

What you need to know

To make this baked Mediterranean chicken recipe, we’ll bake in stages – 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.

You can use the vegetables that I have here, or you can use what you already have. We call these meals “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, which saves money.

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.

Ingredients

• Chicken thighs – Bone-in, skin-on thighs give you juicy chicken and crispy skin.
• Bell peppers – Red, orange or yellow peppers are all great options.
• Tomatoes – Roasted cherry or grape tomatoes are like candy!
• Lemon – The lemons give off their juice in the oven, flavoring everything.
• Garlic and onion – These alliums give a flavor that can’t be beat. They make everything better.
  • Substitution: Swap in a few shallots for a milder onion flavor.
• Olives, capers, and artichokes – These give a nice bite to this sheet pan dinner.
• Potatoes – Any potatoes you have will work, just make sure they are cut into small chunks.
  • Substitution: For a lower carb option, toss in some green vegetables instead.
• Feta – The cheese adds a pop of flavor. It will not melt, just soften.
• Herbs – Thyme and oregano season both the chicken and the vegetables.

How to make

Here’s a quick summary of how to make Mediterranean chicken thighs and vegetables. Please see the recipe card at the bottom of this post for the full recipe. 

1. Prep – Preheat oven to 400°F / 200°C. The chicken will go into the oven first. It takes longer than the vegetables, so it needs a head start.
2. Toss the vegetables with olive oil, salt, pepper and spices in a mixing bowl.
3. Add – When the chicken is halfway cooked, the vegetables get added to the baking sheet and everything finishes roasting at the same time.
4. Sprinkle feta over the chicken and vegetables before serving, if desired.

Mediterranean baked chicken FAQ’s

Variations and substitutions

• Low carb – Swap out the potatoes for zucchini, broccoli, cauliflower, or green beans. It is very easy to make simple swaps to make this meal perfectly suited to your needs or personal preference.
• Cheese – After this Mediterranean chicken bake came out of the oven, I sprinkled a bit of feta cheese over the top while it was still hot. This made an excellent addition to this meal. If you aren’t a fan of feta cheese, I would use mozzarella balls here (bocconcini / ciliengine / mozzarella pearls). They would be creamy and delicious when warmed on top of the chicken and vegetables. 

Mediterranean Baked Chicken Serving Suggestions

I like to spread the roasted garlic on a piece of crusty bread to eat with this meal. The garlic is soft and spreadable, and so delicious. You can also mash it with your fork and mix it with the vegetables.

For dessert, something light and citrusy like this clementine upside down cake is perfect.

Helpful tools and equipment

• Heavy duty sheet pans that hold up to high temps without warping.
• Parchment paper sheets are MUCH easier to use than tearing pieces off of a roll.

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Mediterranean Baked Chicken Thighs

Cheryl Bennett

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

5 from 7 votes

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine Mediterranean

Servings 4 servings

Calories 750 kcal

Equipment

• Mercer Chef’s Knife, 8 Inch

Ingredients

  

1x2x3x

• 2 pounds chicken thighs bone-in, skin on
• 1 ½ pounds potatoes cut into ¾" chunks
• 2 tablespoons kalamata olives
• ¼ cup artichokes marinated, quarters or halves
• ¼ pound cherry tomatoes
• 1 lemon cut into eighths *see note
• 1 tablespoon capers in brine drained
• 1 medium onion cut into eighths / or 4 shallots for a milder onion flavor
• 1 bell pepper chopped
• 6 – 8 cloves garlic *measure with your heart
• 1 ½ teaspoons dried oregano
• 1 teaspoon dried thyme
• 2 teaspoons kosher salt I use Diamond Crystal. If you use Morton's, reduce to 1 ½ tsps.
• 1 teaspoon ground black pepper
• 1½ tablespoons olive oil
• 1 ounce feta cheese crumbled (optional)

Instructions

 

• Preheat oven to 400°F (200°C)
• 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.
• Place chicken thighs, skin side up, on baking sheet and roast for 15 minutes.
• While chicken is roasting, toss the vegetables with olive oil and the remaining salt, pepper, thyme and oregano.
• Add vegetables to sheet pan with chicken (after chicken has cooked for 15 minutes) – be careful, sheet pan will be HOT.
• Return to oven for an additional 20 minutes.
• 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.
• If you are using ALUMINUM baking sheets, the lemon will discolor your pans. Line your pans with parchment, or consider using glass or stainless steel instead. You can also add the lemon in the last 5 – 10 minutes of cooking instead of adding with the vegetables.
• I prefer baby or mini potatoes for this. They are about the size of a quarter. However, any potatoes will do. Just make sure you cut them into small chunks, otherwise they won’t be baked through when everything else is done.
• If your oven has a convection fan, use it. It will help to crisp the chicken skin and cook the vegetables evenly.

Nutrition

Serving: 4gCalories: 750kcalCarbohydrates: 43gProtein: 43gFat: 46gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 229mgSodium: 1512mgPotassium: 1486mgFiber: 7gSugar: 5gVitamin A: 1330IUVitamin C: 98mgCalcium: 131mgIron: 4mg

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Originally published 1/15/20, most recent update 2/26/26.