Mediterranean Chicken Thighs

A one-pan Mediterranean masterpiece with crispy chicken thighs, roasted vegetables, and bold, sun-drenched herbs. A healthy, hearty meal perfect for weeknights or entertaining guests.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings 4 servings

Calories 420 kcal

Ingredients

6 chicken thighs bone-in, skin-on preferred
2 tablespoons extra virgin olive oil plus more for searing
1 teaspoon dried oregano
1 teaspoon salt or to taste
½ teaspoon black pepper
8 cloves garlic smashed or roughly chopped
2 cups grape tomatoes
1 cup roasted red peppers sliced
2 tablespoons capers drained
2 cups baby potatoes halved; optional for low-carb version
1 lemon zest or juice, optional
¼ cup white wine or chicken broth optional, for added moisture

Instructions

Preheat your oven to 400°F (200°C).
Pat chicken thighs dry with paper towels and season both sides with salt, pepper, and oregano.
Heat a large oven-safe pan over medium-high heat and add a splash of olive oil. Sear the chicken skin-side down until golden brown, about 5–7 minutes.
Flip the chicken and turn off the heat. Add garlic, grape tomatoes, roasted red peppers, capers, and potatoes (if using) around the chicken.
Drizzle with remaining olive oil and add lemon zest or juice if desired. Pour in white wine or broth for extra moisture.
Roast in the oven for 45–55 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
Stir vegetables gently halfway through roasting to ensure even cooking. Serve hot with juices spooned over top.

Notes

For a low-carb version, substitute potatoes with cauliflower or zucchini. You can also make it vegetarian by swapping the chicken with eggplant or portobello mushrooms and adding chickpeas for protein. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the oven for best results.