Baked Mediterranean Chicken Thighs are juicy and full of flavor! Marinated in a mix of olive oil, lemon, and herbs, these thighs are super tasty and easy to make.
Honestly, who doesn’t love a one-pan meal? I toss everything together and let the oven do the magic. Plus, the smell while they bake? Absolutely mouthwatering!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for this dish due to their juiciness. If you prefer white meat, boneless, skinless chicken breasts work too, although they may dry out faster.
Chickpeas: These add heartiness and protein. Canned chickpeas are convenient, but if you have dried chickpeas, soak and cook them first. You can also swap them for white beans or lentils if needed.
Cherry Tomatoes: Sweet and juicy, they roast beautifully. If you can’t find cherry tomatoes, grape tomatoes or even chopped regular tomatoes will do. Just adjust your cooking time as needed.
Bell Pepper: The yellow bell pepper adds color and sweetness. Feel free to use other colors like red or orange, or even zucchini for a different veggie profile.
Olives: Kalamata olives bring a nice briny punch. If you’re not a fan, green olives can be an excellent swap. Make sure to choose pitted to save time!
How Do You Make Sure the Chicken Stays Juicy and Flavorful?
Marinating your chicken thighs is a crucial step. It allows the flavors to penetrate the meat and keeps it moist during cooking. Here’s how to do it right:
- Mix olive oil, garlic, oregano, paprika, cumin, salt, and pepper in a bowl.
- Add chicken thighs, ensuring they are well coated. If you can, marinate for longer (up to 2 hours) in the fridge for even more flavor.
- Don’t forget to let the thighs sit at room temperature for about 15 minutes before cooking to help them cook evenly.
For crispy skin, broiling just before serving is a great tip. Keep an eye on it to prevent burning! Enjoy your cooking journey!
How to Make Baked Mediterranean Chicken Thighs
Ingredients You’ll Need:
For the Chicken and Marinade:
- 4 bone-in, skin-on chicken thighs
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and pepper to taste
For the Vegetables:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 1 cup marinated artichoke hearts, drained
- 1/2 cup Kalamata olives, pitted and halved
- 2 lemons, sliced into wedges
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prepare, plus 30-35 minutes for baking. If you let the chicken marinate longer than 15 minutes, it can enhance the flavor. Altogether, expect around 1 hour to have a savory meal ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This way, it’s hot and ready for your chicken when you’re finished prepping.
2. Make the Marinade:
In a large bowl, mix together the olive oil, minced garlic, dried oregano, smoked paprika, ground cumin, salt, and pepper. Stir it well until it forms a nice marinade.
3. Marinate the Chicken:
Add the chicken thighs to your marinade and coat them evenly. Let them sit in the marinade for at least 15 minutes. If you have more time, longer is even better for flavor!
4. Prepare the Vegetables:
On a large baking sheet, spread out the chickpeas, cherry tomatoes, yellow bell pepper, red onion, artichoke hearts, and Kalamata olives. Make sure they’re in a single layer for even cooking.
5. Assemble and Bake:
Place the marinated chicken thighs on top of the veggies. Arrange the lemon wedges around everything. Pop the baking sheet into the oven and bake for about 30-35 minutes. You’re looking for the chicken to be cooked through with an internal temperature of 165°F (75°C) and the vegetables to be nicely tender.
6. Optional Crispy Skin:
If you like crispy chicken skin, switch to broil for an additional 2-3 minutes at the end of cooking. Watch it closely so it doesn’t burn!
7. Rest and Serve:
Once done, take your dish out of the oven and let it rest for a few minutes. Sprinkle some fresh chopped parsley on top if you’d like, and then serve it up. Enjoy your tasty Baked Mediterranean Chicken Thighs!
Can I Use Boneless Chicken Thighs Instead?
Yes, boneless chicken thighs will work well! Just reduce the cooking time to about 25-30 minutes, checking for an internal temperature of 165°F (75°C) to ensure they are cooked through. They may cook a bit quicker since they lack the bone, so keep an eye on them!
What Vegetables Can I Substitute?
Feel free to swap in any veggies you love! Zucchini, eggplant, or asparagus would be great alternatives. Just aim for vegetables that cook at a similar rate to ensure everything finishes at the same time.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or microwave them until heated. Adding a splash of broth can help maintain moisture!
Can I Make This Recipe with Other Proteins?
Absolutely! This recipe works wonderfully with bone-in, skin-on chicken breasts, or even pork chops. Just make sure to adjust the cooking time based on the thickness of the meat, ensuring you always reach an internal temperature of 165°F (75°C).
