Mediterranean Chicken Thighs
This Mediterranean Chicken Thighs recipe is one very delicious wholesome meal that is inspired by Mediterranean flavors. The combination of marinated Mediterranean chicken with roasted veggies results in extremely juicy chicken and heavenly tasty comfort food. And all in one pot casserole!
INGREDIENTS
- 1 ½ pounds chicken thighs, with skin and bone (important)
Chicken Marinade
- ¼ cup lemon juice, freshly squeezed
- 1 tablespoon garlic powder, or use 1-2 freshly minced garlic cloves
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 2 teaspoon dijon mustard
- 2 teaspoon maple syrup
- 1 tablespoon dried thyme
- 2 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Vegetables For baking
- 6 medium potatoes, medium thick slices
- 1 larger red onion, roughly chopped
- ¾ cup chicken stock
- 2 medium carrots , medium thick slices
- 1 teaspoon salt
- 1 tablespoon olive oil
- 5 cherry tomatoes, or plum
- 3-4 fresh thyme stalks
INSTRUCTIONS
- Marinated Mediterranean Chicken. In a large bowl, mix all the ingredients for the marinade. Toss chicken thighs in the marinade until well covered.
- Cover with a plastic wrap and refrigerate for at least 30 minutes to allow the flavors to blend and make the chicken extra tender. Ideally, the chicken should stay in the marinade for 4-6 hours.
- Preheat oven to 350 F.
- Place the chicken in the middle of an 11 x 7-inch baking dish and arrange pre-cut veggies around it.
- Pour in the chicken broth and the leftover marinade on top.
- Bake for 25 minutes, then remove from oven and add cherry or plum tomatoes (cut in half) or whole as you prefer.
- Drizzle with about 1 tablespoon of olive oil on top, season with salt and pepper to taste, and bake for another 30 minutes until chicken is cooked through. Chicken is ready when kitchen thermometer inserted into the thickest part of chicken shows 165 F.
- The chicken will be golden brown and crispy on the outside, and veggies fork tender.
- Remove the old thyme and garnish with fresh instead. Serve right away while warm.
NOTES
- Storing instructions - Once chicken thighs are baked, let cool completely and cover with plastic wrap, and store in the refrigerator for up to 2 days. I wouldn’t recommend storing it for longer as the veggies will become soggy and overall this dish will lose its nutritional value.
- Make ahead instructions - These marinated Mediterranean Chicken thighs are the perfect candidate for making ahead. Chicken kept in the marinade for a day or two will become even more flavorful and once baked will be very tender. Potatoes and carrots can be cut a day before and stored in cold water in the fridge.
- How long do you cook chicken in the oven at 350? Chicken thighs will cook about 30-40 minutes at 350 F. Chicken is done when a kitchen thermometer inserted in the thickest part of chicken shows 165 F. In this recipe the chicken is covered in sauce and we want it to be extra crispy thus we need to bake it slightly longer as instructed in the recipe.
- How long should I marinate chicken? A good rule of thumb is to marinate the chicken for a minimum of 4 hours and up to 12 hours. However if in a rush, even 30 minutes will give great results and flavor.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 868kcalCarbohydrates: 103gProtein: 41gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 117mgSodium: 323mgPotassium: 2542mgFiber: 13gSugar: 17gVitamin A: 7881IUVitamin C: 107mgCalcium: 151mgIron: 8mg
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