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–+ servings
chicken thighs in mediterranean seasoning blend.

Juicy Mediterranean Chicken Recipe (In Oven!)

Julia
This Mediterranean Chicken recipe is a delicious, wholesome meal inspired by Mediterranean flavors. Marinated Mediterranean chicken with roasted veggies results in extremely juicy chicken and heavenly, tasty comfort food—all in one pot casserole!
4.96 from 24 votes
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Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 3 portions
Calories 868 kcal

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INGREDIENTS
  

  • 1 ½ pounds skin-on, bone-in chicken thighs

Chicken Marinade

  • ¼ cup lemon juice, freshly squeezed
  • 1 tablespoon of 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

For Vegetables

  • 6 medium potatoes, cut into thinner wedges or 1-inch cubes.
  • 1 larger red onion, roughly chopped
  • ¾ cup chicken stock, or broth
  • 2 medium carrots , medium thick slices
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 5 cherry tomatoes, or plum
  • 3-4 fresh thyme stalks

For Serving

  • lemon wedges
  • fresh herbs

INSTRUCTIONS
 

  • Combine all the marinade ingredients in a large bowl. Toss the chicken in the mixture until it's well-covered.
    1 ½ pounds skin-on, bone-in chicken thighs, ¼ cup lemon juice, 1 tablespoon of garlic powder, 1 teaspoon ground cumin, 2 teaspoon dijon mustard, 2 teaspoon maple syrup, 1 tablespoon dried thyme, 2 teaspoon smoked paprika, ½ teaspoon salt, ½ teaspoon ground black pepper, 1 tablespoon olive oil, 3-4 fresh thyme stalks
  • Cover with 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 degrees Fahrenheit.
  • Place the chicken in the middle of an 9x13-inch baking dish and arrange pre-cut veggies around it. Season the veggies with salt. Pour in the chicken broth and the remaining marinade on top.
    6 medium potatoes, 1 larger red onion, ¾ cup chicken stock, 2 medium carrots, 1 teaspoon salt
  • Cook the chicken for 25 minutes, then remove from the oven and add fresh tomatoes (cut in half) or whole as you prefer.
    5 cherry tomatoes
  • Drizzle about 1 tablespoon of olive oil on top, then season with salt and pepper to taste. Bake for another 30 minutes until the chicken is cooked through. To be safe to eat, chicken should register an internal temperature of 165 degrees F. The chicken should be golden brown and crispy outside, and the veggies tender.
    1 tablespoon olive oil
  • Remove the old thyme and garnish with fresh instead (or good old fresh parsley). Serve immediately with lemon wedges on the side, gluten-free grains, rice, or Mediterranean couscous.
    lemon wedges, fresh herbs

VIDEO

NOTES

  • The recipe yields about 3 servings (868 kcal); the nutrition value should be less if using chicken breast or thigh fillets.
  • Chicken thighs alternative: you can use boneless skinless thigh fillets or chicken breast. Chicken breast isn't the best choice as it tends to dry out easily and its cooking time can vary a lot. If you use one of these substitutions, add them to the pan for the last 20 minutes of baking.
  • Make-ahead instructions: Prepare the potatoes and carrots a day ahead by cutting them and storing them in cold water in the fridge.
  • Don't skip: Marinating the chicken for a day or two will enhance its flavor and result in incredibly tender meat once baked.
  • Storing instructions:
    • Allow the chicken to cool.
    • Cover it with plastic wrap.
    • Store it in the refrigerator for up to 2 days.
    • I wouldn't recommend storing them for longer, as the veggies will become soggy, and this dish will lose its nutritional value.

     

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NUTRITION

Calories: 868kcalCarbohydrates: 103gProtein: 41gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 117mgSodium: 323mgPotassium: 2542mgFiber: 13gSugar: 17gVitamin A: 7881IUVitamin C: 107mgCalcium: 151mgIron: 8mg
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