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Mediterranean Chicken Thighs

Mediterranean chicken thighs with a Greek-style lemon herb marinade and golden baked skin, finished with caramelized cherry tomatoes, kalamata olives, and feta. One-pan roasting brings a crisp, herb-crusted surface with juicy chicken and tangy lemon.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 bone-in skin-on chicken thighs Use 4–6 thighs; pat dry for best browning.
Lemon herb marinade
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 4 garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
Roasted Mediterranean toppings
  • 1 cup cherry tomatoes
  • 0.5 cup kalamata olives
  • 4 oz feta cheese, crumbled
  • 1 lemon, sliced
  • 0.25 fresh parsley for garnish

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Make the marinade and marinate
  1. Whisk olive oil, lemon juice, lemon zest, garlic, oregano, and thyme until combined, then set aside for the chicken to soak up the flavor.
  2. Marinate the bone-in skin-on chicken thighs for 30 minutes while you preheat the oven to 425F.
Roast and add toppings
  1. Place chicken skin-side up in a baking dish and tuck lemon slices and cherry tomatoes around the chicken for pan-roasted flavor.
  2. Bake at 425F for 25 minutes, until the skin begins to golden at the edges.
  3. Scatter kalamata olives around the chicken, then bake at 425F for 10 more minutes until the olives are warmed and the tomatoes look glossy.
  4. Crumble feta over the top and broil for 3 minutes until the feta turns slightly golden.
Finish
  1. Garnish with fresh parsley and let the chicken rest briefly so the juices settle before serving.

Notes

For the crispest skin, pat the chicken thighs dry before marinating and keep them skin-side up in the baking dish. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken for up to 2 months. Dietary swap: use dairy-free feta for a lactose-free option while keeping the same roasting method.