Go Back
+ servings

Roasted Mediterranean Chicken Thighs

This savory, flavor-packed Mediterranean Chicken Thighs Recipe is infused with delicious artichoke hearts, briny olives, sweet caramelized shallots, garlic, roasted fingerling potatoes, white wine, oregano, and feta.  It comes together in one pan in just an hour and uses mostly pantry staples in addition to fresh chicken thighs and tomatoes.
Course Main Course
Cuisine Mediterranean
Keyword Baked Chicken Thighs, Italian Chicken Thighs, Mediterranean Chicken Thighs, Roasted Chicken Thighs, Skillet Cicken Thighs
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Author Eva Fry


  • 5 chicken thighs bone-in, skin-on
  • 3 tablespoons extra virgin olive oil divided
  • salt and pepper to taste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 lb. fingerling potatoes cut into 3rds
  • 1/2 cup green olives pitted
  • 1/2 cup Kalamata olives pitted
  • 1 cup artichoke hearts in oil
  • 1/2 cup cherry tomatoes
  • 2 shallots quartered
  • 3 cloves garlic sliced
  • 1/2 teaspoon fresh thyme
  • 1/2 cup white wine or chicken broth
  • juice of half a lemon
  • Feta cheese crumbled for garnish (optional)
  • fresh parsley chopped, for garnish


  • Preheat the oven to 425° F.
  • Heat 1 tablespoon olive oil in an oven-proof skillet over medium-high heat.
  • Season the chicken thighs with salt, pepper, smoked paprika, and dried oregano on both sides and place into the skillet, skin side down to sear the chicken.  Cook for about 5 minutes until the skin is golden brown, then turn and cook for 5 minutes on the other side.
  • Add the cut potatoes, olives, artichoke hearts, tomatoes, shallots, and sliced garlic to the pan surrounding the chicken.  Drizzle remaining olive oil over the veggies and season with salt, pepper, and fresh thyme.  Pour the white wine or chicken broth into the pan and squeeze the juice of half a lemon over the chicken.
  • Bake (uncovered) in the preheated oven for 50 - 60 minutes until the chicken is cooked through and the potatoes and veggies are tender.  The chicken is done at 165° F when measured with an internal thermometer but tastes better at 175 to 185°.  So cover the pan once you reach 165 and the residual heat will allow the chicken to come to temperature.
  • Top with crumbled feta cheese if desired and fresh chopped parsley and a squeeze of lemon juice before serving.   Serve with whole-grain rustic bread to sop up the pan juices.


If you don't have a large enough skillet, you can roast the chicken in a glass pyrex dish or another baking dish. You will still brown the chicken, but you'll want to deglaze the pan by pouring the wine or chicken broth in the skillet and whisking to get all the brown bits of flavor out of the skillet and into your roasting pan.