A taste of the Mediterranean coast with bright citrus and aromatic herbs
There’s nothing quite like the combination of fresh herbs, zesty lemons, and tender chicken to transport you to a sun-drenched Mediterranean terrace. This one-pan wonder has become my go-to recipe for both weeknight dinners and casual entertaining. The secret lies in the perfect balance of herbs and the slow roasting that keeps the chicken incredibly juicy.
Prep Time: 20 minutes
Marinating Time: 2-8 hours
Cook Time: 45 minutes
Serves: 4-6
Ingredients:
For the Chicken Marinade:
– 8 chicken thighs, bone-in and skin-on
– 4 lemons (2 for juice and zest, 2 for roasting)
– 6 garlic cloves, minced
– 1/4 cup extra virgin olive oil
– 2 tablespoons fresh oregano, chopped
– 2 tablespoons fresh rosemary, chopped
– 2 tablespoons fresh thyme leaves
– 1 tablespoon honey
– 1 teaspoon sea salt
– 1/2 teaspoon freshly ground black pepper
For the Roasted Vegetables:
– 1 lb baby potatoes, halved
– 2 red onions, cut into wedges
– 2 red bell peppers, chunked
– 1 pint cherry tomatoes
– 1/2 cup Kalamata olives, pitted
– 3 tablespoons extra virgin olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
For Garnish:
– Fresh parsley, chopped
– Crumbled feta cheese
– Extra lemon wedges
Step-by-Step Instructions:
1. Prepare the Marinade:
– In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, fresh herbs, honey, salt, and pepper
– Add chicken thighs and coat thoroughly
– Cover and refrigerate for 2-8 hours (overnight works great!)
2. Prepare for Cooking:
– Remove chicken from refrigerator 30 minutes before cooking
– Preheat oven to 400°F (200°C)
– Line a large rimmed baking sheet with parchment paper
3. Prepare the Vegetables:
– In a large bowl, toss potatoes, onions, bell peppers, and tomatoes with olive oil
– Season with dried oregano, salt, and pepper
– Arrange vegetables around the edges of the baking sheet
4. Arrange and Cook:
– Place marinated chicken thighs in the center of the baking sheet, skin side up
– Scatter lemon wedges and olives around the chicken
– Pour any remaining marinade over everything
– Roast for 40-45 minutes, or until chicken is golden brown and registers 165°F (74°C)
– Broil for final 2-3 minutes if you want extra-crispy skin
5. Finish and Serve:
– Let rest for 5-10 minutes
– Garnish with fresh parsley and crumbled feta
– Serve with extra lemon wedges
Pro Tips:
– Choose bone-in, skin-on thighs for the most flavor and moisture
– Don’t skip the marinating time – it makes a huge difference
– Cut vegetables in similar sizes for even cooking
– Use fresh herbs whenever possible for the best flavor
– Position the chicken skin-side up to achieve crispy skin
– Check vegetables halfway through cooking and stir if needed
Serving Suggestions:
This dish is a complete meal on its own, but I love serving it with:
– Warm pita bread for soaking up the delicious juices
– A simple Greek salad
– Tzatziki sauce on the side
– A chilled bottle of crisp white wine (try a Greek Assyrtiko)
Make-Ahead Tips:
– Marinate chicken up to 24 hours in advance
– Prep vegetables the morning of cooking
– Store leftovers in an airtight container for up to 3 days
Wine Pairing:
A crisp white wine works beautifully here. Try a Greek Assyrtiko, a Spanish Albariño, or a French Vermentino to complement the citrus and herbs.
This Mediterranean Lemon Herb Chicken is one of those recipes that looks impressive but is actually quite simple to prepare. It’s perfect for both casual family dinners and entertaining guests. The combination of crispy chicken skin, tender meat, and roasted vegetables creates a satisfying one-pan meal that’s sure to become a regular in your recipe rotation.
What I love most about this dish is how it captures the essence of Mediterranean cooking – simple, fresh ingredients allowed to shine through straightforward preparation. The leftovers (if you have any!) are fantastic for lunch the next day.
