Mediterranean Baked Chicken Thighs
Crispy Mediterranean baked chicken thighs with roasted vegetables is a delicious and easy weeknight dinner.
Servings: 4 servings
Calories: 700kcal
Equipment
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
- Preheat oven to 400°F (204°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.
Nutrition
Serving: 4g | Calories: 700kcal | Carbohydrates: 48g | Protein: 86g | Fat: 48g | Saturated Fat: 14g | Polyunsaturated Fat: 34g | Cholesterol: 435mg | Sodium: 1859mg | Fiber: 7g | Sugar: 5g