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Mediterranean Chicken Thighs

Mediterranean chicken thighs with a Greek style lemon-herb marinade and one-pan roasting. Golden, crispy skin pairs with caramelized cherry tomatoes, kalamata olives, and feta.
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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: Mediterranean
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 5 bone-in skin-on chicken thighs Use 4–6 thighs depending on size; aim for an even layer in the dish.
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 4 garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
Mediterranean toppings
  • 1 cup cherry tomatoes
  • 0.5 cup kalamata olives
  • 4 oz feta cheese, crumbled
  • 1 lemon, sliced
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Make the lemon-herb marinade
  1. Whisk olive oil, lemon juice, lemon zest, garlic, oregano, and thyme until combined and fragrant.
Marinate and prep the oven
  1. Marinate the chicken for 30 minutes while you preheat the oven to 425°F.
Roast the chicken with tomatoes and lemon
  1. Place chicken skin-side up in a baking dish and tuck lemon slices and cherry tomatoes around it.
  2. Bake for 25 minutes, until the skin begins to golden.
Add olives and finish roasting
  1. Scatter the olives around the chicken and bake for 10 more minutes.
Top with feta and broil
  1. Crumble feta over the top and broil for 3 minutes, until warmed and lightly browned.
Garnish and serve
  1. Garnish with fresh parsley before serving.

Notes

For the crispiest skin, pat the chicken dry before marinating and don’t cover the dish while baking. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until hot. Freezing is not recommended for the best feta texture. For a dairy-light swap, use a small amount of feta alternatives or omit feta and increase olives.