Description
A flavorful Mediterranean chicken recipe baked in the oven with a vibrant blend of herbs, spices, and fresh vegetables. Tender chicken thighs marinated in lemon juice, garlic, cumin, and smoked paprika, roasted alongside potatoes, carrots, onions, and cherry tomatoes for a wholesome, comforting meal perfect for any occasion.
Ingredients
Chicken Marinade
- 1 ½ pounds skin-on, bone-in chicken thighs
- ¼ cup lemon juice (freshly squeezed)
- 1 tablespoon garlic powder (or 1-2 freshly minced garlic cloves)
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons maple syrup
- 1 tablespoon dried thyme
- 2 teaspoons smoked paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Vegetables and Additional Ingredients
- 6 medium potatoes (cut into thinner wedges or 1-inch cubes)
- 1 large red onion (roughly chopped)
- ¾ cup chicken stock (or broth)
- 2 medium carrots (medium thick slices)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 5 cherry tomatoes (or plum tomatoes)
- 3-4 fresh thyme stalks
- Lemon wedges (for serving)
- Fresh herbs (such as parsley or fresh thyme, for garnish)
Instructions
- Prepare the Marinade: In a large bowl, combine lemon juice, garlic powder (or fresh garlic), ground cumin, olive oil, Dijon mustard, maple syrup, dried thyme, smoked paprika, salt, and black pepper to create the marinade.
- Marinate the Chicken: Toss the skin-on, bone-in chicken thighs in the marinade until fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes for flavors to meld and to tenderize the chicken—it’s best to marinate for 4 to 6 hours if time allows.
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to preheat while you prepare the baking dish.
- Arrange Chicken and Vegetables: In a 9×13-inch baking dish, place the marinated chicken thighs in the center. Arrange the potatoes, red onion, and carrot slices evenly around the chicken. Season the vegetables with 1 teaspoon salt. Pour the chicken stock and any remaining marinade over the chicken and veggies.
- Initial Bake: Place the baking dish in the oven and cook for 25 minutes, allowing the chicken and vegetables to start roasting and absorbing the flavors.
- Add Tomatoes and Season: Remove the dish from the oven and add the halved or whole cherry/plum tomatoes. Drizzle about 1 tablespoon of olive oil over the entire dish and season with additional salt and pepper to taste.
- Final Bake: Return the dish to the oven and bake for an additional 30 minutes, or until the chicken reaches an internal temperature of 165 degrees F, is golden brown and crispy on the outside, and the vegetables are tender.
- Garnish and Serve: Remove any old thyme stalks, then garnish with fresh herbs such as parsley or fresh thyme. Serve immediately with lemon wedges and your choice of gluten-free grains, rice, or Mediterranean couscous for a complete meal.
Notes
- Marinating the chicken for 4-6 hours enhances flavor and tenderness but a minimum of 30 minutes works well in a pinch.
- Use bone-in, skin-on chicken thighs for juicier, more flavorful results and a crispy skin finish.
- Feel free to substitute chicken stock with vegetable stock for a lighter alternative.
- Adjust seasoning to taste before the final bake to ensure balance of flavors.
- Check chicken doneness with a meat thermometer to ensure food safety; 165°F internal temperature is recommended.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
