Mediterranean Roasted Chicken Thighs
Mediterranean Roasted Chicken Thighs are a baking sheet pan dinner dream, and it's incredibly easy to make. Filled with flavor and perfect for any night! All you need is one baking sheet and little to no prep.
Servings: 6
Equipment
- Sheet pan
Ingredients
- 1 small red onion chopped
- 1 small red bell pepper chopped
- 2 garlic cloves minced
- 1/2 pound fingerling potatoes cut in half
- 1 14- ounce can quartered artichoke hearts drained
- 1 cup cherry tomatoes
- 2 tablespoons capers drained
- 4 tablespoons olive oil divided
- 2 teaspoons Kosher salt divided
- 2 teaspoons black pepper divided
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon fresh oregano chopped
- 6 bone-in skin-on chicken thighs
- 1/2 cup pitted kalamata olives
- 1 small lemon juiced
- 1/4 cup crumbled feta
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 400°F.
- On a large baking sheet, toss together the onion, bell pepper, garlic, potatoes, artichoke heart, tomatoes and capers with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon black pepper, red pepper flakes, and half of the oregano until evenly combined. Shake the pan so that everything is in a single layer.
- Place the chicken things on top of the veggies, spacing them out evenly on the baking sheet. Drizzle the chicken with the remaining olive oil and season with the remaining salt, pepper and oregano.
- Roast until the chicken has begun to brown on top, and the veggies have softened, about 30 minutes. Remove the pan from the oven and sprinkle with kalamata olives. Return the chicken to the oven and continue to cook for 10 minutes longer. The chicken should register 165 degrees F with a thermometer. Remove the pan from the oven let the chicken rest for about 5 to 10 minutes before serving. Garnish with fresh lemon juice, feta and parsley. Enjoy!