Mediterranean Chicken Thighs
Infuse your dinner table with bold, sun-soaked flavors by preparing these irresistible Mediterranean Chicken Thighs. This easy-to-make recipe combines bone-in, skin-on chicken thighs with a zesty marinade of lemon juice, garlic, oregano, and warm spices like paprika and cumin, creating a juicy and aromatic main course. Seared to golden perfection and roasted alongside vibrant cherry tomatoes, briny kalamata olives, and sweet red onions, this dish is a delightful balance of savory, tangy, and herbaceous notes. Ready in under an hour, it’s a one-pan wonder that makes meal prep a breeze, while fresh parsley adds a pop of color and freshness at the end. Serve this crowd-pleaser with a side of couscous, quinoa, or crusty bread to soak up the flavorful juices—perfect for a quick weeknight dinner or an impressive weekend feast.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup kalamata olives, pitted and halved
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
- 0.5 cup red onion, thinly sliced
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry using a paper towel and set them aside on a plate.
In a small bowl, combine olive oil, minced garlic, lemon juice, lemon zest, dried oregano, paprika, cumin, salt, and black pepper, mixing thoroughly to create a marinade.
Rub the marinade generously over the chicken thighs, ensuring that both the skin and the underside are coated.
Heat a large oven-safe skillet or pan over medium-high heat. Sear the chicken thighs skin-side down for 4–5 minutes, or until the skin is golden and crispy. Flip the thighs and cook for another 2 minutes.
Remove the pan from heat. Add cherry tomatoes, kalamata olives, red onion slices, and a sprinkle of additional oregano around the chicken in the pan.
Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Garnish with freshly chopped parsley and serve the chicken thighs warm with the roasted vegetables and olives.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.4 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 619 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
