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Mediterranean Chicken Thighs

One-Pan Mediterranean Chicken Thighs Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 610
Ingredients Method Notes

Ingredients
  

  • 8 bone-in, skin-on chicken thighs
  • 2 bell peppers, any color, cut into 2-inch chunks
  • 1 medium red onion, cut into 8 wedges
  • 8 oz cherry tomatoes
  • ½ cup pitted Kalamata olives
  • 4 cloves garlic, smashed
  • 3 tbsp olive oil
  • Juice of 1 lemon (about 3 tbsp)
  • 2 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 4 oz feta cheese, crumbled
  • Small handful fresh parsley, chopped

Method
 

  1. Preheat oven to 425°F (220°C). Toss peppers, onion, tomatoes, olives, garlic with 2 tbsp olive oil, lemon juice, oregano, salt, and pepper. Pat chicken dry, rub with remaining 1 tbsp oil, and season with extra salt and pepper.
  2. Spread vegetables on a lightly oiled rimmed baking sheet, leaving spaces for the chicken. Nestle thighs skin side up.
  3. Roast 35–40 minutes, stirring vegetables once around halfway, until chicken skin is golden and reads 170°F–175°F (77°C–80°C) in the thigh.
  4. Remove pan from oven, crumble feta over the hot vegetables and chicken, and let sit 3 minutes.
  5. Scatter parsley over everything and serve with the pan juices.

Notes

If you have time, pull the chicken from the fridge 20 minutes before you start so it roasts more evenly. The feta is best crumbled from a block, but pre-crumbled works in a hurry, just scatter it right before serving so it stays in pieces.