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Mediterranean Chicken Bake
The vegetables and seasonings in this recipe are a classic combination that can be used with any lean protein. Mix it up and try it with fish or pork tenderloin, or even marinated tofu! 
1 red onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
1/2 lb. fingerling potatoes, cut in half
2 (9 oz) pkgs. frozen artichoke hearts, thawed and quartered
1 cup cherry tomatoes
2 Tbsp. capers, drained
4 Tbsp. olive oil, divided
1 tsp. salt, divided
2 tsp. black pepper divided
1/2 tsp. crushed red pepper flakes, divided
1 Tbsp. fresh oregano, chopped and divided
6 boneless, skinless chicken thighs
1/2 cup kalamata olives, pitted
Juice of 1 lemon
1/4 cup feta, crumbled
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Mediterranean Chicken Bake

Mediterranean Chicken Bake

Mediterranean Chicken Bake
Two Stars Guiding Stars
  • Servings:6 (373 g)
  • Prep Time:20 minutes
  • Cook Time:40 minutes
1. Preheat oven to 400 degrees F.
2. On a large baking sheet, toss the onion, bell pepper, garlic, potatoes, artichoke hearts, tomatoes and capers with half the olive oil, salt, pepper, red pepper flakes, and oregano. Spread in a single even layer.
3. Place the chicken thighs on top of the veggies, spacing them out evenly on the baking sheet. Drizzle the chicken with the remaining olive oil and season with the remaining salt, pepper, red pepper flakes and oregano.
4. Roast until the chicken has begun to brown on top, and the veggies have softened, about 30 minutes. Remove the pan from the oven and sprinkle with kalamata olives. Return the chicken to the oven and continue to cook until chicken is done, or when the internal temp is 165 degrees F.
5. Garnish with fresh lemon juice and feta. Serve hot.