Baked Mediterranean Herb Chicken with Roasted Vegetables
Tender chicken thighs baked with colorful vegetables, garlic, lemon, and fresh herbs. Juicy, aromatic, and perfect for a wholesome Mediterranean dinner. Serve alone or with rice/couscous.
🕒 Time Required
Prep: 15 minutes
Cook: 40–45 minutes
Total: ~60 minutes
📝 Ingredients
Chicken & Marinade
4 chicken thighs (skinless)
3 tbsp olive oil
Juice of 1 lemon
3 garlic cloves, minced
1 tsp dried oregano
½ tsp thyme
Salt & black pepper
Vegetables
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 red onion, cut into wedges
1 cup cherry tomatoes
2 tbsp olive oil
Salt & pepper
Garnish
Fresh parsley or basil
Lemon wedges
👩🍳 Instructions
1️⃣ Marinate Chicken
Mix olive oil, lemon juice, garlic, oregano, thyme, salt & pepper
Rub chicken thighs well, let rest 15–30 minutes
2️⃣ Prepare Vegetables
Toss vegetables with olive oil, salt & pepper
3️⃣ Bake
Preheat oven to 200°C (400°F)
Place chicken and vegetables on a baking tray
Bake 40–45 minutes until chicken is golden and cooked through and vegetables are tender
4️⃣ Serve
Arrange chicken and vegetables on a plate
Garnish with fresh parsley and lemon wedges
Optionally serve with white rice, quinoa, or warm pita
💡 Tips
Chicken thighs stay juicier than breasts
Add olives or artichoke hearts for more Mediterranean flavor
For extra zest, sprinkle lemon zest over vegetables before baking
❓ Frequently asked questions FAQs
Q: Can I make this ahead?
Yes, marinate chicken in advance and roast just before serving
Q: Can I use chicken breast instead?
Yes, but reduce baking time to 25–30 minutes
Q: Is it healthy?
Absolutely — lean protein, olive oil, fresh vegetables, no butter
🥗 Nutritional Information
Calories: 420 kcal
Protein: 35 g
Carbs: 15 g
Fat: 24 g
Fiber: 5 g