Juicy, tender **Roasted Mediterranean Chicken Thighs** paired with roasted vegetables and a zesty lemon dressing. A quick, healthy meal that brings Mediterranean flavors to your table.
1 Baking sheet For roasting the chicken and vegetables
1 Mixing bowl For marinating the chicken
1 Sharp knife For slicing vegetables and lemon
1 Cutting board For chopping ingredients
1 Tongs For flipping the chicken thighs while roasting
Ingredients
4bone-inskin-on chicken thighs
2tablespoonsolive oil
1tablespoonlemon juice
1teaspoondried oregano
1teaspoongarlic powder
1/2teaspoonsmoked paprika
Salt and pepperto taste
1/2cupcherry tomatoeshalved
1/2red onionthinly sliced
1/2cupKalamata olivespitted and sliced
1/4cupfresh parsleychopped
1lemoncut into wedges (for garnish)
Instructions
Step 1: Marinate the Chicken Thighs
In a large mixing bowl, combine the olive oil, lemon juice, oregano, garlic powder, smoked paprika, salt, and pepper. Add the chicken thighs and toss to coat evenly. Let the chicken marinate for at least 30 minutes, or up to 2 hours in the fridge for more intense flavor.
Step 2: Preheat the Oven
Preheat your oven to 400°F (200°C), ensuring it’s nice and hot for crispy chicken.
Step 3: Roast the Chicken
Place the marinated chicken thighs skin-side up on a baking sheet. Surround the chicken with the cherry tomatoes, red onion slices, and Kalamata olives. Drizzle a little more olive oil over the vegetables for extra flavor. Roast everything in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the skin is crispy.
Step 4: Garnish and Serve
Remove the chicken from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley and lemon wedges before serving. Serve the chicken alongside the roasted vegetables for a full Mediterranean-inspired meal.
Notes
For an extra touch of flavor, drizzle a little extra lemon juice over the chicken before serving.