Mediterranean Chicken Thighs combines tender marinated chicken with roasted veggies as a one-pot casserole for the ultimate midweek dinner!
If you love juicy and flavor one-pot or pan chicken dinners, try chicken parmesan, lemon caper chicken, or creamy Tuscan chicken.
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Ingredients
- Chicken - Use bone-in chicken thighs with the skin on for juicy results.
- Marinated Mediterranean Chicken - You can experiment with pre-packed mix of Italian herb or seasoning. Don't forget to add a few stalks of fresh herbs (thyme, rosemary, or basil) before baking and replace with fresh ones for serving.
- Vegetables - Potatoes, cherry tomatoes, carrots, and red onion are great! Olives, mushrooms, and fresh lemon or lime are more delicious additions.
Step by step photos can be found below the recipe card.
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Tips
- Marinating time - It's best to allow the chicken to marinade for 4-6 hours for best flavor and tenderness.
- Doneness - The chicken should register an internal temperature of 165 degrees F for it to be safe to eat.
Julia's Tip
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.
Freezing And Storing Instructions
Store leftover Mediterranean Chicken Thighs and veggies in an airtight container in the fridge for up to 2 days.
The chicken can be marinated in the morning and the potatoes and carrots can be cut and stored in water in the fridge, ready for you to cook in the evening.
How long do you cook chicken at 350?
Chicken thighs will cook about 30-40 minutes at 350 F. Chicken cooked in sauce will need a slightly longer baking time.
5 Star Review
This recipe was fast, delicious, and healthy!! We swapped out the Ranch for a Buffalo wing sauce for a kick ! Definitely a new favorite in our Home.
- Brandie, our reader
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe
Mediterranean Chicken Thighs
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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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
Instructions + Step-by-Step Photos
- Marinate the chicken. Combine all of the marinade ingredients into a large bowl and toss the chicken thighs to coat fully. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Assemble the casserole. Preheat the oven to 350 F and add the chicken thighs in the middle of an 11 x 7-inch baking dish. Arrange the vegetables around it and pour in the chicken broth and leftover marinade on top.
- Bake: Bake the chicken and veggies for 25 minutes. Remove the dish from the oven and add the tomatoes, a drizzle of olive oil, and salt and pepper. Return to the oven for another 30 minutes.
- Serve: Remove the old thyme and serve warm with fresh herbs.
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!
Terri
Love this meal! Easy to make and sooo fresh and delicious, yummy.
Julia
thank you so much!
Lee
great marinade. The only thing I changed is put the vegetables in the oven first for 25 minutes then added the chicken and roasted as listed.
Julia
love this marinade! Glad you enjoyed Lee!