Mediterranean Chicken Thighs Skinless Boneless

Sheet pan Mediterranean chicken thighs skinless boneless and potatoes is delicious baked in the oven. Marinated, fork tender and moist with every bite. Use our soaking liquid recipe below or our chicken stir fry marinade recipe for tons of flavor and enjoy this week!

Our chicken thighs Mediterranean style you see here is definitely one of our many easy chicken thigh recipes. For years I veered away from this cut of the bird but once I tried this tender dark meat I was in love and haven’t stopped cooking them on a regular basis. (affiliate links present)

How Long to Cook Mediterranean Chicken Thighs Boneless

This will take about 30 minutes to bake in the oven. Yes, I do love using boneless skinless chicken thighs if they aren’t TOO much more than bone-in but either works really. The latter may take a few more minutes in the oven to get to a safe 165 degrees internal temperature inside. You could make this same dish with breasts too if you wanted to, timing would depend on how large and thick those are.

When it comes to the veggies on the tray you can add a bit more or swap out russets for let’s say baked sweet potato cubes. Cherry tomatoes are fun and a winner with my girls but you could substitute for a sliced onion of any type on there if you prefer that choice.

If you want to add olives I would use Klamata. I have made this with our roasted brussel sprouts and cauliflower on the same sheet pan too. Timing works well for all of those ingredients. That is the trick, you need produce that can hold up to the same cook time as poultry without it getting too soft. Other firmer vegetables to roast with chicken would be;

What are Mediterranean vegetables?

1. Root vegetables like potatoes (baby potatoes, fingerling potatoes, or cubed regular potatoes), carrots, parsnips, and turnips are excellent choices. They have a firm texture that holds up during roasting and adds a satisfying heartiness to the meal.
2. Brussels sprouts and cauliflower we already mentioned above. They become tender on the inside and develop a pleasant caramelized exterior. Toss both with olive oil, salt, and your choice of spices for added flavor.
3. Butternut squash has a slightly sweet and nutty flavor that complements roasted chicken well. Peel, seed, and cut it into cubes or wedges before roasting. It becomes tender and caramelized, making it a delightful addition to the meal.
4. Bell peppers add vibrant color and a slightly crisp texture to the roasted dish. Cut them into thick slices or chunks, toss with olive oil, and season with salt and pepper. They add a touch of sweetness and a pop of color to the overall presentation.
5. Red onions have a milder flavor and hold up well when roasted. Cut them into wedges or thick slices and toss with olive oil, salt, and pepper. They caramelize beautifully and add a sweet and savory note to the dish.
6. A little bit of fennel, kale, leeks and olives should be added to add flavor and texture to the overall dish to enhance the others on the tray.

How to marinate boneless skinless chicken thighs

You will want to make this Mediterranean chicken marinade first and have that prepared in a bowl. Then submerge and toss it so your proteins are coated well. Leave in the fridge covered for an hour at least but can sit longer.

Now let’s talk about what else you might want to serve with this. I mean it really is a complete meal as is with the potatoes, veggies and meat all on one pan but if you want something else this is how to cook bulgur wheat. Another dish commonly served in this country. This is what we used as you see here;

What is Mediterranean Chicken Made of

• 1.5 lbs boneless chicken thighs, I choose skinless typically
• Extra virgin olive oil
• 1 sprinkle of salt
• 2 tsp minced garlic
• Salt and pepper
• Basil
• Oregano
• Thyme
• White wine vinegar
• 1 tbsp lemon juice
• 2 tbsp fresh parsley chopped
• 2 c baby potatoes halved, optional
• Cherry tomatoes, optional

Remember to cut the vegetables into similar sized pieces to ensure even cooking. Toss them with olive oil, salt, and pepper, and arrange them around the meat in a single layer on a baking sheet or roasting pan. This allows them to roast evenly and develop a nice caramelization.

How do you keep boneless chicken thighs from drying out?

We will explain instructions for boneless and how long to bake bone-in chicken thighs at 350 below which is the ideal temperature. Yes you can use a pan on the stovetop with a lid until everything is tender to your liking and works on the grill low and slow with a low temp too. BUT under foil for half the time will make them as tender as possible, with a little time uncovered at the end.

I would use our air fryer chicken thighs temperature and timing to to brown the chicken skin real crisp to a golden brown if you want. I would only use this step if you had skin on meat you wanted browned. You’re going to;

How to Cook Mediterranean Chicken Thighs Skinless Boneless

• Preheat the oven to 350 F. Place all the ingredients for the sauce in a bowl.
• Thoroughly mix marinade, it is convenient to use a whisk.
• Place whole chicken thighs in a bowl with the marinade covered with plastic wrap, or a freezer bag.
• Marinate in fridge for at least half an hour.
• Heat a pan on stovetop with a bit of olive oil.
• Transfer the chopped potatoes with salt and fry for 10 minutes on medium high heat, stirring occasionally.
• Pour potatoes on to a 9″ x 13″ baking dish.
• Place marinated chicken thighs on top of those, chicken skin side up if it is still in tact.
• Add halved tomatoes.
• Optionally, you can put a sprig of thyme and rosemary on top.
• Cover the baking dish with foil.
• Bake for 15 minutes and then another 15 minutes without foil.

There is NO need to flip the chicken which makes this a really easy chicken recipe to make. NO need to season the chicken when done as the sauce does all the work. If you wanted a little extra wow, I would go with a bit of crumbled feta on top for wow!

Should you sear boneless, skinless chicken thighs before baking?

There is no need for this, the time uncovered at the end will give it a bit of browning and crisp at the end. If you sear first it will likely dry out because they aren’t very thick and don’t need a long time to bake at the end of the day so I’d skip that here.