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Mediterranean Chicken Bake

Sheet Pan Mediterranean Chicken Bake Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 1 ½ cups cherry tomatoes
  • ½ cup pitted kalamata olives
  • 1 cup marinated artichoke hearts, drained and halved
  • ½ red onion, cut into thin wedges
  • 4 garlic cloves, thinly sliced
  • 1 lemon (half juiced, half sliced into rounds)
  • 3 tbsp olive oil, divided
  • 1 ½ tsp dried oregano
  • ½ tsp sea salt, plus more for finishing
  • ¼ tsp black pepper
  • ⅓ cup crumbled feta cheese
  • Small handful flat-leaf parsley, roughly chopped, for serving

Method
 

  1. Preheat oven to 400°F (200°C). Pat chicken thighs dry and rub with a paste made from 2 tbsp olive oil, oregano, salt, and pepper.
  2. On a large rimmed baking sheet, toss tomatoes, olives, artichokes, onion, garlic, remaining 1 tbsp olive oil, and lemon juice. Spread evenly, then scatter lemon slices on top.
  3. Nestle chicken skin side up among the vegetables and roast 35 to 40 minutes until skin is golden and chicken reaches 165°F (74°C).
  4. Remove from oven, scatter feta and parsley over the top, and let rest 2 to 3 minutes before serving with pan juices spooned over.

Notes

Let the chicken come to room temperature for about 15 minutes before seasoning if you have the time; it helps the thighs cook more evenly. If your feta is very firm, crumble it with your fingers so the pieces are uneven, which gives little creamy pockets across the pan.