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Baked chicken thighs and vegetables on a white oval platter sitting on a black wooden board.
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5 from 7 votes

Mediterranean Baked Chicken Thighs

Crispy Mediterranean baked chicken thighs with roasted vegetables is a delicious and easy weeknight dinner.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Mediterranean
Servings: 4 servings
Calories: 750kcal
Author: Cheryl Bennett

Equipment

Ingredients

  • 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: 4g | Calories: 750kcal | Carbohydrates: 43g | Protein: 43g | Fat: 46g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 229mg | Sodium: 1512mg | Potassium: 1486mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1330IU | Vitamin C: 98mg | Calcium: 131mg | Iron: 4mg