Mediterranean Chicken Thighs in Oven (Boneless Skinless)

Name: Mediterranean Chicken Thighs in Oven Recipe
Prep time: 15 min
Cook time: 30 min
Ingredients: 1.5 lbs chicken thighs (boneless skinless); 2 c baby potatoes (halved); 1 c cherry tomatoes; 1 tbsp olive oil; 1 sprinkle salt; 2 tsp minced garlic; 1/2 tsp salt and pepper; 1/2 tsp basil; 1/2 tsp oregano; 1/2 tsp thyme; 1 tbsp white wine vinegar; 3 tbsp olive oil; 1 tbsp lemon juice; 2 tbsp parsley (chopped)

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Mediterranean chicken thighs in oven with 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!

This will take about 30 minutes to bake in the oven. Yes, I do love using boneless skinless chicken thighs Crockpot 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.

Ingredient Notes

You are going to want close to 2 lbs of boneless skinless chicken thighs, I choose skinless typically because they are easier to eat and soak up more of the marinade flavors if you ask me.

You’ll want to use some good extra virgin olive oil to start the marinade to give the meat a lot of flavor with the seasonings below.

The seasonings you should mix together to give it an authentic and bold flavor are; salt, some minced garlic (jarred or diced fresh), chopped fresh or dry Basil for flavor as well as some Oregano and Thyme (dried or diced from fresh).

White wine vinegar gives it a zing and makes meat tender with some fresh lemon juice to give it a tart blend

Marinade

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.

Vegetables to Add

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. Potatoes and cherry tomatoes is what we added this time. 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.

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.

What are Mediterranean vegetables?

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.

Brussels sprouts and cauliflower we already mentioned above. They become tender on the inside and develop a pleasant caramelized exterior. 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.

Bell peppers add vibrant color and a slightly crisp texture to the roasted dish. Cut them into thick slices or chunks. 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.

Mediterranean chicken thighs nestle among cherry tomatoes and potato slices in a roasting pan, all garnished with fragrant herbs for a delightful twist.

How Long to Cook Mediterranean Boneless Skinless Chicken Thighs in Oven

To make them as tender as possible you will want to bake covered for 15 minutes and then another 15 minutes without foil. So it turns out in 30 minutes total and the veggies you choose should reflect that cook time.

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!

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.

FAQ

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.

How do you keep baked boneless chicken thighs from drying out?

We will explain instructions for boneless and 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.

What do you serve with Mediterranean chicken?

A classic Greek salad with tomatoes, cucumbers, red onions, Kalamata olives, and feta cheese tossed in a lemon-olive oil dressing is a refreshing and colorful side dish. Tzatziki, a creamy yogurt and cucumber sauce with garlic and dill, is a popular accompaniment to Mediterranean dishes.

How do you save leftovers?

You want to keep as much sauce in the pan to keep the meat moist. When cooled completely, transfer into an airtight container with the remaining meat, sauce and vegetables for up to 3 days.

How do you reheat cooked boneless skinless chicken thighs so they don’t dry out?

You want to add a bit of moisture. You can do this with a few tbsp of sauce spread on the top or a bit of broth. Slice in half lengthwise so it warms the middle evenly. Heat in microwave in 30 second increments turning over with every time span for the ideal texture.

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;