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Mediterranean Chicken Thighs

Mediterranean chicken thighs with a lemon herb marinade and golden roasted skin. One-pan baking brings caramelized cherry tomatoes, kalamata olives, and feta crumbles together for a Greek-style, herb-marinated chicken dinner.
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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: Meditranean
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs Use 4 to 6 thighs; baking time assumes 4 medium thighs.
Marinade
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 4 clove garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
Roasted vegetables and toppings
  • 1 cup cherry tomatoes
  • 0.5 cup kalamata olives
  • 4 oz feta cheese, crumbled
  • 1 lemon, sliced
  • fresh parsley for garnish Optional; add right before serving.

Equipment

  • 1 sheet pan

Method
 

Make the lemon herb marinade
  1. Whisk olive oil, lemon juice, lemon zest, garlic, dried oregano, and dried thyme until evenly combined and fragrant.
Marinate and roast
  1. Marinate the chicken in the lemon herb mixture for 30 minutes, then preheat the oven to 425°F.
  2. Place the chicken skin-side up in a baking dish and tuck lemon slices and cherry tomatoes around it.
  3. Bake at 425°F for 25 minutes, until the skin begins to turn golden and the tomatoes start to blister.
  4. Scatter kalamata olives around the chicken and return to the oven for 10 more minutes to deepen browning.
Finish with feta
  1. Crumble feta over the top and broil for 3 minutes, until the cheese softens and lightly browns.
  2. Garnish with fresh parsley just before serving for a bright herbal finish.

Notes

For the most golden skin, let the thighs sit at room temperature while the oven preheats and avoid moving them in the first 25 minutes. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because tomatoes and feta texture can change. For a gluten-free swap, keep all ingredients the same—this dish is naturally gluten-free.