Baked Mediterranean Chicken

These baked Mediterranean chicken thighs are the ultimate comfort food! One skillet, minimal effort – this is the kind of dinner that makes weeknights a breeze.

Try my One-pan kielbasa with potatoes, One-pot chicken with rice or One-pot lemon orzo with salmon next.

Weeknights (and even weekends) can get busy, which is why I love simple one-skillet dinners like this Mediterranean chicken.

This recipe is packed with bold flavors from tomatoes, olives and bell peppers. And the best part? Just like my One-pan Cajun chicken with potatoes, it’s easy to make and even easier to clean up.

This dish already has everything you need – veggies, meat and potatoes – so I usually serve it as-is for a complete meal. But if you want to stretch this meal, just add a side of rice and a crisp leafy salad. And whatever you do, don’t skip the bread, there’s plenty of sauce, and you’ll want to soak up every last drop with a slice of crusty bread or garlic bread.

The best part? This recipe is super versatile. Got artichokes or a jar of roasted peppers? Toss them in! Prefer boneless-skinless chicken thighs? Go for it! Have a can of green olives? Use those! Or add extra herbs to make the dish your own.

The details

Ingredients for chicken

• Bone-in skin-on chicken thighs – You can also use drumsticks or boneless-skinless chicken thighs. For boneless thighs, reduce the baking time to 30 minutes and sear for just 10 minutes.
• Seasoning – Salt, black pepper, sweet paprika, dried oregano, garlic powder
• Olive oil and unsalted butter

Ingredients fro veggies

• Bell peppers – Use red, green or yellow peppers.
• Cherry tomatoes
• Waxy potatoes – Go for red potatoes, new potatoes or Yukon Gold for the best texture.
• Lemon juice
• Black olives (Kalamata) – You can swap them for green olives or switch them out for capers if you prefer a brinier flavor.
• Pistachios

How to make mediterranean chicken thighs

Let me guide you through this recipe with my step-by-step video or follow along on YouTube!

Step 1
This recipe needs simple ingredients, many are pantry staples! Start by searing the chicken thighs in a roasting pan to render the fat and crisp up the skin. This step ensures the chicken stays crispy on the outside and juicy on the inside.

Step 2
Add the potatoes, peppers, tomatoes and olives to the same pan. Toss everything together with the chicken’s flavorful drippings and seasonings. Nestle the chicken back into the pan, then roast for about 40 minutes, giving you time to tackle other tasks.

Step 3
Pull the pan from the oven, and you’ve got a complete, flavorful dinner. Easy for a busy weeknight, yet impressive enough for a dinner party.

Pro tips

• Bring chicken to room temperature: If you have the time, take the chicken thighs out of the fridge at least 20 minutes before cooking. This helps them stay tender and juicy. For even more flavor, season the thighs the night before, refrigerate and let them sit at room temperature for 20 minutes before cooking.
• Want fall-off-the-bone chicken? The thighs in this recipe are juicy as is, but if you want them to be ultra-tender, bake at a lower temperature 325°F – 160°C for 1 ½ hours. This low-and-slow method delivers incredibly soft, fall-apart chicken every time.

Can I make mediterranean chicken thighs in a sheet pan?

Absolutely! This recipe works beautifully in a sheet pan.

Season the chicken, then toss the potatoes, tomatoes, bell peppers and olives with the seasonings. Spread everything out on a sheet pan, drizzle with olive oil and bake at 400°F – 200°C for 40 minutes to 1 hour, or until the chicken is cooked through.

The chicken and veggies will turn out crispy, with a bit less sauce than the original skillet version, but it’s equally delicious.

Storage instructions

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Freezer: Let the chicken and vegetables cool completely, then transfer to airtight containers in portion sizes. Freeze for up to 3 months. To reheat, thaw overnight in the fridge, then warm in the oven at 350°F – 175°C until heated through.