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Mediterranean Chicken Bake Recipe

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3.9 from 2 reviews

This Mediterranean Chicken Bake is a vibrant and flavorful one-pan meal featuring tender marinated chicken thighs roasted with a colorful medley of chickpeas, olives, artichoke hearts, bell peppers, tomatoes, and red onion. Infused with lemon zest, garlic, and aromatic herbs like rosemary and oregano, this easy-to-make dish is perfect for a wholesome weeknight dinner or a casual gathering. The balance of spices and fresh ingredients provides a deliciously tangy and savory profile that embodies the heart of Mediterranean cuisine.

Ingredients

Marinade and Chicken

  • 1/4 cup olive oil
  • Zest of 1 lemon
  • 4 garlic cloves, minced or pressed
  • 1 tablespoon fresh rosemary, chopped
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 1/2 pounds skinless boneless chicken thighs (or breasts)

Vegetables and Extras

  • 15 ounces chickpeas, canned or soaked and cooked
  • 1/2 cup Kalamata olives
  • 15 ounces artichoke hearts (in water or frozen)
  • 1 yellow bell pepper, sliced
  • 1 cup cherry or grape tomatoes
  • 1 small or 1/2 a large red onion, sliced
  • 1/4 cup lemon juice

Instructions

  1. Prepare the marinade: Preheat the oven to 450°F. In a bowl, mix together olive oil, lemon zest, garlic, rosemary, oregano, coriander, smoked paprika, Dijon mustard, salt, and pepper until well combined. Reserve 1 1/2 tablespoons of this marinade in a separate small bowl and set aside.
  2. Marinate the chicken: Rub the larger portion of the marinade thoroughly over the chicken thighs, ensuring each piece is well coated. Let the chicken sit to marinate for at least 30 minutes; for best results, marinate longer or up to overnight in the refrigerator.
  3. Prepare the vegetable mixture: Gently toss the reserved marinade with the chickpeas, Kalamata olives, artichoke hearts, sliced yellow bell pepper, cherry tomatoes, and sliced red onion. If needed, add a splash more olive oil to help evenly coat the ingredients.
  4. Arrange on baking sheet: Line a baking sheet with parchment paper or oil it lightly to prevent sticking. Spread the marinated chicken and vegetable mixture evenly in mostly a single layer on the pan. Spoon the lemon juice gently over the top, taking care not to disrupt the marinade coating on the chicken. Optionally, sprinkle a little extra salt and pepper to taste.
  5. Bake the dish: Place the baking sheet in the preheated oven and bake for 20 minutes. Check for doneness by ensuring the chicken thighs reach an internal temperature of 175°F or if using breasts, 165°F. The vegetables should be tender and slightly caramelized.

Notes

  • Marinate the chicken longer for increased flavor and tenderness; overnight marination works best.
  • If fresh artichoke hearts are used instead of canned or frozen, adjust cooking time accordingly.
  • This recipe is flexible—feel free to substitute or add other Mediterranean vegetables like zucchini or eggplant.
  • To make this dish gluten-free, ensure the Dijon mustard is certified gluten-free.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

Find it online: https://cozyplatter.com/mediterranean-chicken-bake-recipe/