Name: Mediterranean Baked Chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 4–6 bone-in, skin-on chicken thighs or drumsticks; some cherry tomatoes; 1 red onion, sliced; ½ cup Kalamata olives; 4 garlic cloves, smashed; 2 tbsp olive oil; 2 tbsp lemon juice; 1 tsp dried oregano; Salt and pepper, to taste; Chopped fresh parsley or basil, for garnish

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Mediterranean baked chicken is a vibrant, flavorful dish that combines juicy chicken with bold ingredients like tomatoes, olives, garlic, and herbs. I love how everything roasts together in one pan, creating a savory sauce that’s full of depth and perfect for spooning over rice, couscous, or crusty bread. It’s an easy and wholesome meal that never fails to satisfy.

Why You’ll Love This Recipe

I love this recipe because it brings Mediterranean flavors to the table with very little effort. The combination of herbs, garlic, and roasted vegetables creates a deliciously aromatic dish, and the chicken comes out tender every time. It’s healthy, colorful, and versatile—whether I’m cooking for family, meal prepping, or hosting dinner guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs or drumsticks
Cherry tomatoes
Red onion, sliced
Kalamata olives
Garlic cloves, smashed
Olive oil
Lemon juice
Dried oregano
Fresh parsley or basil, chopped (for garnish)
Salt and pepper

Directions

I preheat the oven to 400°F (200°C).
I place the chicken pieces in a baking dish and season generously with salt, pepper, and dried oregano.
I scatter the cherry tomatoes, red onion slices, garlic, and olives around the chicken.
I drizzle olive oil and lemon juice over everything, making sure the chicken is well-coated.
I bake uncovered for 35–45 minutes, or until the chicken is golden and cooked through (internal temperature reaches 165°F).
I let it rest for a few minutes, then spoon the juices over the chicken and garnish with chopped fresh herbs before serving.

Servings and timing

This recipe serves 4. It takes me about 10 minutes to prep and 40 minutes to bake, so I have a complete meal ready in about 50 minutes.

Variations

Sometimes I add sliced bell peppers or zucchini for extra vegetables. I also like swapping chicken thighs for boneless breasts, though I adjust the cooking time to prevent overcooking. For extra brightness, I add lemon zest or a splash of balsamic vinegar. I’ve even added feta cheese just before serving for a creamy, salty finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place it in a 350°F oven until warmed through or use the microwave for quick portions. I avoid freezing it with vegetables, as they can turn mushy after thawing.

FAQs

Can I use boneless chicken?

Yes, I often use boneless thighs or breasts, but I reduce the cooking time to around 25–30 minutes to avoid drying them out.

Do I have to use olives?

Not at all. I’ve made it without olives before and it’s still flavorful. Capers can be a good substitute for a briny touch.

Can I prep this in advance?

Yes, I sometimes marinate the chicken with the olive oil, lemon, and seasonings a few hours ahead or overnight for even more flavor.

What should I serve it with?

I like serving it with couscous, rice, or roasted potatoes. A side of salad or warm pita rounds it out nicely.

Is this dish spicy?

No, it’s not spicy by default. But if I want a little heat, I add red pepper flakes or sliced chili to the pan before baking.

Conclusion

Mediterranean baked chicken is one of my favorite meals when I want something bold, healthy, and comforting. I love how the ingredients work together to create layers of flavor, and it’s a dish I never get tired of making. Whether I’m feeding a crowd or cooking for one, this is a reliable, feel-good recipe I keep coming back to.