This Mediterranean Chicken Thighs recipe is one very delicious wholesome meal that is inspired by Mediterranean flavors. The combination of marinated Mediterranean chicken with roasted veggies results in extremely juicy chicken and heavenly tasty comfort food.
And all in one pot casserole!
The chicken thighs taste very juicy and tender in this marinade, and this is exactly how they should be, not less! You’ll love this recipe and will for sure make it again and again!
This is one of the popular chicken recipes along with my Chicken Crunchwrap Supreme and Creamy Mushroom Chicken Thighs.
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Why It's Yummy
- Gluten-free and dairy-free.
- Baked Mediterranean Chicken is juicy thanks to delicious marinade, packed with tons of flavors and baked along with vegetables.
- A wholesome meal in one casserole dish - chicken, vegetables, no need for a side dish here!
- Minimum cleanup and prep required - our busy life it's all about the easy and quick recipes.
Ingredients
- Chicken - you'll need about 1 ½ lb chicken thighs, with skin and bone. This is important, because boneless, skinless chicken will not work with baking time instructed in the recipe. It will simply result in dry and not so juicy chicken and we definitely don't want that!
- Marinated Mediterranean Chicken - spices, lots of dried herbs, dijon mustard, it's the reason why we love the Mediterranean cuisine so much. You can use the spices and herbs listed in this recipe OR for a quick fix, buy a pre-packed mix of Italian herb or seasoning. Whatever you choose, don't forget to add few stalks of fresh herbs such as thyme, rosemary, basil right before baking. When ready to serve, remove the leaves and garnish with fresh ones instead.
- Vegetables - I used potatoes (russet is a good option), cherry tomatoes, carrots, red onion (definetly a must!). What else you could add or change? Olives, any type of them, pitted and cut in half, mushrooms, and lots of fresh lemon or lime. Size: I recommend cutting potatoes lengthwise into thick wedges, red onion into 4ths, carrot into circles ½ inch thick.
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Equipment
Instructions
STEP 1. Marinated Mediterranean Chicken. In a large bowl, mix all the ingredients for the marinade.
Toss chicken thighs in the marinade until well covered.
Cover with a plastic wrap and refrigerate for at least 30 minutes to allow the flavors to blend and make the chicken extra tender.
Ideally, the chicken should stay in the marinade for 4-6 hours.
STEP 2. Preheat oven to 350 F.
Place the chicken in the middle of an 11 x 7-inch baking dish and arrange pre-cut veggies around it.
Pour in the chicken broth and the leftover marinade on top.
STEP 3. Bake for 25 minutes, then remove from oven and add cherry or plum tomatoes (cut in half) or whole as you prefer.
Drizzle with about 1 tablespoon of olive oil on top, season with salt and pepper to taste, and bake for another 30 minutes until chicken and veggies are cooked through.
Chicken is ready when kitchen thermometer inserted into the thickest part of chicken shows 165 F.
The chicken will be golden brown and crispy on the outside, and veggies fork tender.
STEP 4 - SERVE. Remove the old thyme and garnish with fresh instead.
Serve these delicious Mediterranean Chicken Thighs right away while warm.
Storing instructions
Once chicken thighs are baked, let cool completely and cover with plastic wrap, and store in the refrigerator for up to 2 days.
I wouldn’t recommend storing it for longer as the veggies will become soggy and overall this dish will lose its nutritional value.
Make ahead instructions
These marinated Mediterranean Chicken thighs are the perfect candidate for making ahead. Chicken kept in the marinade for a day or two will become even more flavorful and once baked will be very tender.
Potatoes and carrots can be cut a day before and stored in cold water in the fridge.
FAQ
Baked Chicken recipes
- Asparagus And Cheese Stuffed Chicken Breast
- Zucchini Chicken Casserole
- Creamy Chicken Enchilada Casserole
- Baked Chicken Taquitos
- Creamy Chicken Tacos (Baked)
I hope you'll enjoy this Mediterranean Chicken Thighs recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!
Thank you for reading,
Julia
Recipe
Mediterranean Chicken Thighs
INGREDIENTS
- 1 ½ pounds chicken thighs (with skin and bone (important))
Chicken Marinade
- ¼ cup lemon juice (freshly squeezed)
- 1 tablespoon garlic powder (or use 1-2 freshly minced garlic cloves)
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 2 teaspoon dijon mustard
- 2 teaspoon maple syrup
- 1 tablespoon dried thyme
- 2 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Vegetables For baking
- 6 medium potatoes (medium thick slices)
- 1 larger red onion (roughly chopped)
- ¾ cup chicken stock
- 2 medium carrots (medium thick slices)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 5 cherry tomatoes (or plum)
- 3-4 fresh thyme stalks
INSTRUCTIONS
- Marinated Mediterranean Chicken. In a large bowl, mix all the ingredients for the marinade. Toss chicken thighs in the marinade until well covered.
- Cover with a plastic wrap and refrigerate for at least 30 minutes to allow the flavors to blend and make the chicken extra tender. Ideally, the chicken should stay in the marinade for 4-6 hours.
- Preheat oven to 350 F.
- Place the chicken in the middle of an 11 x 7-inch baking dish and arrange pre-cut veggies around it.
- Pour in the chicken broth and the leftover marinade on top.
- Bake for 25 minutes, then remove from oven and add cherry or plum tomatoes (cut in half) or whole as you prefer.
- Drizzle with about 1 tablespoon of olive oil on top, season with salt and pepper to taste, and bake for another 30 minutes until chicken is cooked through. Chicken is ready when kitchen thermometer inserted into the thickest part of chicken shows 165 F.
- The chicken will be golden brown and crispy on the outside, and veggies fork tender.
- Remove the old thyme and garnish with fresh instead. Serve right away while warm.
NOTES
- Storing instructions - Once chicken thighs are baked, let cool completely and cover with plastic wrap, and store in the refrigerator for up to 2 days. I wouldn’t recommend storing it for longer as the veggies will become soggy and overall this dish will lose its nutritional value.
- Make ahead instructions - These marinated Mediterranean Chicken thighs are the perfect candidate for making ahead. Chicken kept in the marinade for a day or two will become even more flavorful and once baked will be very tender. Potatoes and carrots can be cut a day before and stored in cold water in the fridge.
- How long do you cook chicken in the oven at 350? Chicken thighs will cook about 30-40 minutes at 350 F. Chicken is done when a kitchen thermometer inserted in the thickest part of chicken shows 165 F. In this recipe the chicken is covered in sauce and we want it to be extra crispy thus we need to bake it slightly longer as instructed in the recipe.
- How long should I marinate chicken? A good rule of thumb is to marinate the chicken for a minimum of 4 hours and up to 12 hours. However if in a rush, even 30 minutes will give great results and flavor.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
This recipe was inspired and adapted from Recipe Tin Eats.
Vicki-Ann Hughes
Can you make double and freeze half?
Julia | The Yummy Bowl
Yes this should work, however I haven’t tried this way yet. I think it should freeze well as it doesn’t have dairy based ingredients which tend to change texture of the dish after thawing.
Royden Rowe
Hi Julia Made this tonight for the family and we loved it I had to make one change .I used honey mustard as I had no dejon mustard and I also left out the maple syrup . As I figure the honey mustard is sweet enough .looking forward to the next batch but will do as posted lol.
Thanks for a great recipe
Julia | The Yummy Bowl
thank you Royden!
Elaine
Made it yesterday exactly as instructed. Tasted great but the potatoes and carrots had to be microwaved at the end- they were nowhere near done. If I make it again, I will use a 9x13 dish-that might help all the veggies fit in and cook better. But, it was great!
Julia | The Yummy Bowl
thank you Elaine! Other readers reported great results. Perhaps you cut the veggies too thick for this recipe?
Evette DeJesus
The recipe looks delish. I doubled chicken n double everything yet the marinade n broth didn’t cover. It’s been there over n hour doesn’t look ready. I’m really looking forward to trying although potatoes n carrots seem to take much longer.
Julia | The Yummy Bowl
You have changed the recipe so I assume the baking time will be different indeed. Hope it turned out delicious!
Lori
I had large Thighs plus a boneless breast(for picky hubby who wont eat thigh meat) and I did use a 9×13 pan. Carrots were cut small, potatoes probably could of been thinner. I did have to bake a lot longer, but soon as the meat was right temp, I took them out of pan and I just put the veggies back in and baked until done. It did taste great.
Julia | The Yummy Bowl
thank you!