Mediterranean Sheet Pan Chicken Thighs with Olives and Feta
One-pan Mediterranean chicken with juicy thighs, olives, tomatoes, and feta cheese. Easy weeknight dinner ready in 45 minutes.
Ingredients
- 8 bone-in chicken thighs
- 1 large red onion, sliced
- 2 cups cherry tomatoes
- 1 cup Kalamata olives
- 4 oz feta cheese, crumbled
- 3 tbsp olive oil
- 2 tsp dried oregano
- 1 lemon, juiced and zested
- 4 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
Instructions
Preheat oven to 425°F and line a large sheet pan with parchment paper
Pat chicken thighs dry and season both sides with salt, pepper, and half the oregano
In a large bowl, toss onion slices and cherry tomatoes with 1 tablespoon olive oil
Arrange chicken thighs skin-side up on the sheet pan, leaving space between pieces
Scatter the seasoned vegetables and olives around the chicken
In a small bowl, whisk remaining olive oil, lemon juice, lemon zest, garlic, and remaining oregano
Drizzle the lemon mixture over chicken and vegetables
Roast for 35-40 minutes until chicken reaches 165°F internal temperature
Remove from oven and immediately sprinkle crumbled feta over the hot vegetables
Garnish with fresh parsley and serve with lemon wedges
Did you make this?
Upload your photo and show how it turned out.
