Mediterranean Roasted Chicken Thighs
Bone-in chicken thighs roasted with olives, cherry tomatoes, and lemon until golden and juicy. Sheet-pan simplicity with bold Mediterranean flavors, ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 412
- Protein
- 38g
Ingredients
- 4 thighs bone-in, skin-on chicken thighs
- 1.5 cups cherry tomatoes
- ¾ cup kalamata olives, pitted
- 1 whole lemon
- 3 cloves garlic cloves, minced
- 3 tablespoons olive oil
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 8–10 minutes.
- 2
Pat the chicken thighs dry with paper towels by pressing gently all over the skin and underside until no visible moisture remains.
- 3
Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 4
Cut the lemon in half lengthwise from end to end, then slice each half crosswise into thin half-moon slices about 1/4 inch thick.
- 5
Arrange the chicken thighs skin-side up on a sheet pan so they do not touch, leaving space around each thigh.
- 6
Scatter the cherry tomatoes, olives, lemon slices, and minced garlic around the chicken in the empty spaces on the pan.
- 7
Drizzle 3 tablespoons of olive oil evenly over the chicken thighs and vegetables, then sprinkle salt and pepper over everything.
- 8
Slide the sheet pan into the hot oven and roast until the chicken skin is the color of warm honey with dark brown edges, about 18–20 minutes.
- 9
Remove the sheet pan from the oven using oven mitts and transfer the chicken and vegetables to a serving plate.
Tools you’ll need
- oven
- sheet pan (18 × 13 inches or larger)
- paper towels
- knife
- cutting board
- oven mitts
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