This Mediterranean Style Chicken Thighs recipe is one very delicious wholesome meal that is inspired by Mediterranean flavors. The combination of the best chicken marinade and roasted vegetables result in an extremely flavorful, heavenly tasty meal!
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 again and again!
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Why we love this recipe
- Gluten-free and dairy-free
- Tender and juicy chicken thighs
- A delicious chicken marinade inspired by Mediterranean flavors
- A wholesome meal, no need to make extra side dishes or salads
- All the flavors are well balanced and the smell of fresh thyme is umm.. supernatural? If it’s possible even to describe it this way!
I’m sure you can really tell how much I’m in love with this recipe! Hope you’ll be too!
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What ingredients you’ll need for Mediterranean Style Chicken Thighs Recipe
Firstly, you’ll need 1 ½ lb chicken thighs, with skin and bone.
This is important, because boneless, skinless chicken is not suitable for this amount of baking as it will result more dry than juicy, and we definitely don’t want that!
Secondly, you’ll need ingredients for the best and delicious Mediterranean chicken marinade.
I really like dishes where is plenty of sauce happening. I never settle for less sauce, that’s for sure.
And this dish has all the best things and plenty of sauce that I’m usually looking for.
I can already tell, this chicken marinade will blow your socks off!!!
For Chicken Marinade you’ll need 10 ingredients
If you don’t have measuring spoons yet, these are the ones I use.
- lemon juice
- garlic powder
- spice cumin
- olive oil
- dijon mustard
- maple syrup
- organic dried thyme
- smoked paprika
- salt
- ground black pepper
Vegetables
- potato
- red onion large
- chicken stock
- carrots medium
- salt
- olive oil
- cherry tomatoes
- fresh thyme stalk
What to serve with Mediterranean Chicken Thighs
How To Make Mediterranean Style Chicken Thighs
STEP 1
In a large bowl, mix all the ingredients for the chicken marinade. Then, place chicken into the marinade, stir well until chicken thighs well covered in the mixture.
Set aside at least for 30 minutes.
Marinating chicken for longer will give richer taste (if you in rush, no worries the marinade will work anyway, so just toss the chicken into the marinade.)
STEP 2
Preheat oven to 350 F.
Cut potato lengthwise and smaller pieces, carrot into circles about half-inch, red onion into 4 pieces.
Place the chicken in the middle and arrange pre-cut veggies around it.
Pour over the chicken stock and the leftover marinade on top of the chicken and veggies.
STEP 3
Cook for 25 minutes, then remove from oven and add tomatoes (cut in half) or whole as you prefer. They will cook either way. Pour in 1 tbsp olive oil, salt, and bake for 30 minutes more.
Chicken is ready when it’ll be golden brown and crispy on the outside, test veggies for doneness with a fork. Every oven is different, so make sure to slice your veggies not very thick.
STEP 4 – SERVE
Garnish with fresh thyme stalks and serve!
For this recipe I used baking dish 12 inch x 8 inch (30 cm x 20 cm)
Store. I wouldn’t recommend more than 2 days in the refrigerator. Just keep in mind that due to a lot of sauce going on, your veggies may become soggy after 2 days, so best to be consumed right away.
Meal prep. You can also meal prep chicken in a couple of days in advance.
I hope you enjoy this recipe!
Do you like Mediterranean cuisine? Let me know whats your favorite dishes below in the comments! I’d love to connect and hear what you think!
Thank you for reading,
Julia
If you try this recipe, please leave a comment and a star rating below. I’d love it if you would share it on Facebook or pin it to your favorite recipe board on Pinterest! Your feedback is so important and it helps other TYB readers who are planning to make this recipe. Thank you, appreciated!
Mediterranean Style Chicken Thighs
Ingredients
- 1 ½ lb chicken thighs with skin and bone (important)
Chicken Marinade
- ¼ cup lemon juice
- 1 tbsp garlic powder
- 1 tsp spice cumin
- 1 tbsp olive oil
- 2 tsp dijon mustard
- 2 tbsp maple syrup
- 1 tbsp dried thyme
- 2 tsp smoked paprika
- ½ tsp salt
- ½ tsp ground black pepper
Vegetables For baking
- 6 potato
- 1 red onion large
- ¾ cup chicken stock
- 2 carrots medium
- 1 tsp salt
- 1 tbsp olive oil
- 5 cherry tomatoes
- Fresh thyme stalk
Instructions
- In a large bowl, mix all the ingredients for the chicken marinade. Place chicken into the marinade, stir well until chicken thighs well covered in the mixture.
- Set aside at least 30 minutes. Marinating chicken for longer will give richer taste (if you in rush, no worries the marinade will work anyway, so just toss the chicken into the marinade.)
- Preheat oven to 350 F.
- Cut potato lengthwise and smaller pieces, carrot into circles about half-inch, red onion into 4 pieces.
- Place the chicken in the middle and arrange pre-cut veggies around it.
- Pour over the chicken stock and the leftover marinade on top of the chicken and veggies.
- Cook for 25 minutes, then remove from oven and add tomatoes (cut in half) or whole as you prefer. They will cook either way. Pour in 1 tbsp olive oil, salt, and bake for 30 minutes more.
- Chicken is ready when it'll be golden brown and crispy on the outside, test veggies for doneness with a fork. Every oven is different, so make sure to slice your veggies not very thick.
- Garnish with fresh thyme stalks and serve!
Notes
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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