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Mediterranean chicken thighs cooked in a cast iron skillet with cherry tomatoes, olives, zucchini, and herbs.

Mediterranean Chicken Thighs

Juicy Mediterranean chicken thighs baked with garlic, lemon, herbs, and colorful roasted vegetables. This easy one-pan recipe is packed with zesty citrus and aromatic herbs.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Method

Ingredients
  

For the Chicken
  • 6 bone-in, skin-on chicken thighs
  • 3 tbsp olive oil
  • 3 cloves garlic -minced
  • 1 tbsp lemon juice
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp salt - or to taste
  • 1/2 tsp black pepper - or to taste
For the Roasted Vegetables
  • 1 zucchini -chopped
  • 1 red onion -sliced
  • 1 cup cherry tomatoes
  • 1 bell pepper -chopped
  • 1/2 cup Kalamata olives
  • 1 tbsp olive oil
  • 1/2 tsp oregano
  • Lemon wedges - (optional for garnish)
  • Fresh parsley - chopped (optional for garnish)
  • Crumbled feta cheese - (optional)

Method
 

Preheat the Oven
  1. Preheat oven to 400°F (200°C).
Season the Chicken
  1. In a bowl, whisk together the olive oil, minced garlic, and lemon juice with the paprika, oregano, cumin, salt, and pepper.
  2. Massage this aromatic marinade thoroughly into each chicken thigh to ensure every bite is seasoned.
Prepare the baking dish
  1. Toss the sliced zucchini, red onion, tomatoes, and bell peppers directly in a baking dish or sheet pan with the olive oil and oregano.
  2. Place the seasoned chicken thighs on top of the vegetables.
  3. Scatter olives around the pan.
Roast
  1. Bake for 35 minutes, or until the chicken is perfectly cooked through (165°F) and the skin has turned a beautiful, crackling gold.
  2. Just before serving, brighten the dish with a sprinkle of fresh parsley, crumbled feta cheese, and lemon wedges.