Mediterranean Chicken Thighs

Infuse your dinner table with bold, sun-soaked flavors by preparing these irresistible Mediterranean Chicken Thighs. This easy-to-make recipe combines bone-in, skin-on chicken thighs with a zesty marinade of lemon juice, garlic, oregano, and warm spices like paprika and cumin, creating a juicy and aromatic main course. Seared to golden perfection and roasted alongside vibrant cherry tomatoes, briny kalamata olives, and sweet red onions, this dish is a delightful balance of savory, tangy, and herbaceous notes. Ready in under an hour, it’s a one-pan wonder that makes meal prep a breeze, while fresh parsley adds a pop of color and freshness at the end. Serve this crowd-pleaser with a side of couscous, quinoa, or crusty bread to soak up the flavorful juices—perfect for a quick weeknight dinner or an impressive weekend feast.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic cloves, minced
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup kalamata olives, pitted and halved
• 1 cup cherry tomatoes, halved
• 2 tablespoons fresh parsley, chopped
• 0.5 cup red onion, thinly sliced

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the chicken thighs dry using a paper towel and set them aside on a plate.

Step 3

In a small bowl, combine olive oil, minced garlic, lemon juice, lemon zest, dried oregano, paprika, cumin, salt, and black pepper, mixing thoroughly to create a marinade.

Step 4

Rub the marinade generously over the chicken thighs, ensuring that both the skin and the underside are coated.

Step 5

Heat a large oven-safe skillet or pan over medium-high heat. Sear the chicken thighs skin-side down for 4–5 minutes, or until the skin is golden and crispy. Flip the thighs and cook for another 2 minutes.

Step 6

Remove the pan from heat. Add cherry tomatoes, kalamata olives, red onion slices, and a sprinkle of additional oregano around the chicken in the pan.

Step 7

Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 8

Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes before serving.

Step 9

Garnish with freshly chopped parsley and serve the chicken thighs warm with the roasted vegetables and olives.

Nutrition Facts

Serving size	1395.2 grams (1395.2g)

Amount per serving	% Daily Value*
Calories	2822

Total Fat 225.90g	290%
Saturated Fat 54.20g	271%
Polyunsaturated Fat 0.00g
Cholesterol 729mg	243%
Sodium 4695mg	204%
Total Carbohydrate 35.90g	13%
Dietary Fiber 10.70g	38%
Total Sugars 10.10g
Protein 168.40g	337%

Vitamin D 0IU	0%
Calcium 318mg	24%
Iron 15mg	83%
Potassium 2894mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.3%

Protein: 23.6%

Carbs: 5.0%