Mediterranean Chicken Thighs
This Mediterranean Chicken Thighs recipe features marinated chicken thighs cooked to perfection with a blend of aromatic herbs and spices, giving you a taste of the Mediterranean in your own kitchen. Served with a side of roasted vegetables or a fresh salad, it's a wholesome dish packed with flavor.
Equipment
- 1 large bowl
- 1 whisk or fork
- 1 baking sheet
- 1 measuring cups and spoons
- 1 oven mitts
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice Adjust based on preference for tanginess.
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste none salt
- to taste none pepper
- 1 cup cherry tomatoes, halved
- 1 piece red onion, cut into wedges
- 1 piece bell pepper, sliced (any color)
- for garnish none fresh parsley
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper to create the marinade.
- Add the chicken thighs to the bowl and coat them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.
- Preheat the oven to 400°F (200°C).
- On a baking sheet, arrange the marinated chicken thighs skin-side up. Scatter the cherry tomatoes, red onion, and bell pepper around the chicken.
- Drizzle a little extra olive oil over the vegetables and season them with salt and pepper.
- Bake in the preheated oven for 30-40 minutes, or until the chicken thighs are cooked through and the skin is crispy (internal temperature should reach 165°F or 75°C).
- Once done, remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
Pair this dish with couscous or quinoa for a complete meal. Feel free to add other vegetables such as zucchini or eggplant to the roasting mix for more flavors. Adjust the amount of lemon juice based on your preference for tanginess.