Mediterranean Chicken Thighs
Mediterranean Chicken Thighs are juicy, fragrant, and deeply flavorful thanks to a bright mix of lemon, garlic, olive oil, herbs, and warm spices. The chicken is marinated, seared for crispy skin, and then oven-roasted with tomatoes, olives, and red onions for a rustic, restaurant-quality dish. Perfect for weeknights but impressive enough for entertaining.
Prep Time: 10 minutes
Marinating Time: 30 minutes to 12 hours
Cook Time: 30–40 minutes
Total Time: 45 minutes
Ingredients
Chicken & Marinade
6–8 bone-in, skin-on chicken thighs
2 tbsp olive oil
4 cloves garlic, minced
1 lemon (zest + juice)
1 tsp smoked paprika
1 tsp dried oregano (or 1 tbsp fresh, chopped)
1 tsp dried thyme
1 tsp ground cumin
1 tsp salt
½ tsp black pepper
¼ tsp crushed red pepper flakes
Pan Add-Ins
1 cup cherry tomatoes
1 red onion, sliced into wedges
½ cup pitted kalamata olives
2 tbsp chicken broth
Garnish
Fresh parsley, chopped
Lemon wedges
Instructions
1. Prepare the marinade
In a medium bowl, whisk together the olive oil, garlic, lemon zest and juice, paprika, oregano, thyme, cumin, salt, pepper, and red pepper flakes.
2. Marinate the chicken
Pat the chicken thighs dry (helps the skin get crispy).
Rub the marinade all over the chicken, including under the skin if possible.
Cover and refrigerate 30 minutes to 12 hours. Longer = more flavor.
3. Sear the chicken
Preheat your oven to 400°F (200°C).
Heat a large oven-safe skillet (cast iron preferred) over medium-high heat.
Place the chicken thighs skin-side down and sear for 5–7 minutes, without moving them, until deeply golden and crisp.
Flip the chicken so the skin is facing up.
4. Add vegetables & roast
Scatter cherry tomatoes, red onions, and olives around the chicken.
Add a splash of chicken broth or wine if using.
Transfer the skillet to the oven and roast for 25–30 minutes, until the internal temperature reaches 165°F (74°C).
5. Serve
Spoon pan juices over the chicken.
Garnish with chopped fresh parsley and serve with lemon wedges.
Suggested pairings: roasted potatoes, rice, couscous, Greek salad, or warm pita.
Frequently Asked Questions
Can I use boneless chicken thighs?
Yes! Reduce roasting time to 15–20 minutes.
How long can I marinate the chicken?
Up to 12 hours. Avoid more than that to keep the lemon from breaking down the meat.
Can I make this ahead?
Yes—marinate and store the chicken in the fridge for up to a day beforehand. It also reheats well.
What if I don’t have an oven-safe skillet?
Sear in any pan, then transfer chicken and veggies to a baking dish to roast.
Can I make it spicier?
Increase the red pepper flakes or add a pinch of cayenne.
Nutritional Information
Calories: 320–360
Protein: 24–28 g
Fat: 22–26 g
Carbohydrates: 4–6 g
Fiber: 1–2 g
Sugars: 1–2 g
Sodium: ~580 mg