Mediterranean Chicken Thighs topped with crumbled feta, marinated artichoke, capers, sun-dried tomato and olives, just divine!
Looking for the best recipe for homemade baked Mediterranean Chicken Thighs?
Our quick and easy Mediterranean Chicken Thighs are first baked in the oven to make crunchy Chicken Cracklings. The dish is then finished on the stove to make a citrus, yogurt and wine spiked sauce.
These healthy Mediterranean Chicken Thighs are gluten free, nut free and egg free, perfect for those practicing a keto diet.
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Travel to Europe by Roasting Mediterranean Chicken Thighs
There’s no better way to travel to Europe on the cheap then by enjoying quick and easy Mediterranean Chicken Thighs at home.
The Mediterranean diet is famous for being full of healthy and nutritious ingredients, traditionally enjoyed when fresh and in season.
We developed this easy recipe after traveling through countries in the Mediterranean such as Spain, France, Italy, Malta, Croatia, Bosnia, Greece, Turkey, Israel, Egypt and Morocco.
Where To Eat Mediterranean Chicken Thighs
If you live in a large city in Canada or America you’ll likely have access to a local Mediterranean restaurant that serves roasted or baked chicken thighs.
Haven’t traveled to the Mediterranean before? It may be helpful to first sample chicken thighs at a local Mediterranean restaurant to better understand the different ways the dish can be prepared and served. Assess the ingredients, flavours and textures of the Mediterranean Chicken Thighs before trying to make them at home from scratch.
In Toronto, popular Mediterranean restaurants that may serve chicken thighs include Byblos, Bar Reyna, Mamakas Taverna, Mezes Greek Restaurant or Estiatorio Volos.
Flavourful Seasoned Chicken Cracklings
Our recipe for Mediterranean Chicken Thighs is extra special because it showcases the versatility of chicken flavour and texture.
The thighs are first roasted in the oven and then once cooled the seasoned skins are removed and placed on a cookie sheet. The crispy skins then bake for an additional 10 minutes and transform into crunchy Chicken Cracklings.
The thighs are later warmed over the stove with the lemon and wine sauce. The meat is served perfectly soft and tender. The dish is served with crunchy chicken skin on top, offering a sublime textural contrast for poultry lovers!
My Family Loves Mediterranean Flavours
My family loves eating Mediterranean Chicken Thighs.
Mediterranean ingredients offer a burst of flavour that both of my parents love. My mother has several bottles of quality extra virgin olive oil in her pantry and always has plump lemons nesting in a bowl on her kitchen counter.
My father is a fan of anything salty, he’s constantly eating crackers and cheese. So it was no surprise he gave the thumbs up to a dish featuring salty sun-dried tomatoes, capers, marinated artichokes, capers and feta.
My family first traveled to Europe together on a road trip of France. It was when we reached Provence, in Southern France, that we really began to appreciate the regions Mediterranean flavours. Since then my parents have returned to the region, exploring the unique culinary culture of Tuscany.
Whenever we serve these homemade Mediterranean Chicken Thighs to guests they always rave for the unexpected Chicken Cracklings on top. I make a point of never mentioning what they are. Watching their reaction when they first fork a piece of crispy chicken skin in their mouths is a delight. The burst of flavour makes this dish a real show-stopper!
A Healthy Mediterranean Recipe
The Mediterranean diet is often cited as one of the healthiest regional cuisines on earth.
Most Mediterranean kitchen cupboards and fridges are filled with nutritious dried beans, whole grains, locally pressed olive oil, sun-dried tomatoes, marinated artichokes, capers, salty cheese, lemon, wine, fresh vegetables and herbs.
This recipe is full of vitamins (herbs and vegetables), healthy fats (olive oil), and protein (chicken thighs, Greek yogurt and feta cheese).
Tips for Making Mediterranean Chicken Thighs
What we love about these Mediterranean Chicken Thighs is how well the ingredients marinate. We suggest making a little extra as the dish keeps well in the fridge for up to a week. The chicken and vegetables slightly soften and absorb the lemony sauce, ensuring each bite is packed with flavour.
We’ve used kalamata olives in this recipe but if you can’t find them or they aren’t your favourite feel free to use another variety in the same quantity.
We like using grape or cherry tomatoes as they are small and visually appealing when the dish is served. You could use plum or roma tomatoes but ensure you chop them so they are small and drain any excess juice before incorporating.
We love cooking with sherry but if you don’t have it on hand feel free to substitute with vermouth, marsala or a dry white wine. We’ve also used creamy and thick Greek yogurt but if you only have regular yogurt that would work as well.
We’ve used cow’s milk feta cheese but you could substitute with aged cheeses such as Gruyere, Parmigiano Reggiano, Cheddar, Manchego, Beemster or Mimolette.
What To Serve With Mediterranean Chicken
Since Mediterranean Chicken Thighs are predominantly fatty and salty in flavour profile it’s best to contrast the dish with an acidic salad or side dish. We love serving these chicken thighs with a classic Greek Salad or juicy Cherry Kale Salad.
If you’re a carb lover, bake a batch of Greek-style roasted potatoes or french fries. The crispy potatoes are delicious when dipped in the creamy yogurt and lemon wine sauce. Bread bakers will also find happiness by accompanying the dish with a slice or two of fresh sourdough bread.
If you’re hosting a dinner party it’s also a lot of fun to serve traditional Mediterranean dips at the table with flatbread or pita chips. Host a “dipping party,” by serving a platter of creamy dips as an appetizer such as Tzatziki, Hummus, Spinach Dip or Melitzanosalata Greek Eggplant Dip.
Our recipe for Mediterranean Chicken Thighs almost tastes better a few days after it’s been prepared at the table. One of our favourite ways to transform this dish on its second time around is to first remove all of the chicken from the bone.
Add the cooked chicken thigh meat back to the sauce in a non-stick pan and simmer over low heat until well incorporated. Add a little chicken stock or wine, a dash of salt and pepper until you have the taste just right.
Boil a bag of your favourite pasta. Penne, rigatoni and fusilli are great options as they hold the sauce well. Once the pasta is al dente, add to the leftover chicken thigh mixture and toss. Serve topped with crumbled feta cheese, chopped parsley and a spritz of fresh lemon.
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Mediterranean Chicken Thighs
Equipment
- Skillet
- French knife
- measuring cups
- measuring spoons
- baking sheet
- oven
- spatula
Ingredients
Crispy Chicken Skin
- 8 Skin-on Bone-in Chicken Thighs
- 2 tbsp Canola oil
- 1/8 tsp Onion powder
- 1/8 tsp Garlic powder
- 1/8 tsp Black Pepper
- 1/8 tsp Kosher salt
Mediterranean Chicken Thighs
- 1/4 cup Olive oil
- 1/2 tsp Lemon zest
- 4 cloves Garlic minced
- 1 tsp Kosher salt
- 1/4 tsp Ground Black Pepper
- 2 tsp Dried oregano
- 1/4 cup Lemon juice
- 1/4 cup Sherry
- 1/4 cup Greek yogurt
- 2 tbsp honey
- 1/2 cup Cherry tomatoes sliced
- 1/2 cup Kalamata olives sliced
- 1/4 cup Capers
- 1/2 cup Marinated artichokes
- 1/2 cup Sun-Dried Tomatoes sliced
- 4 oz Feta cheese cut into small cubes
Instructions
Crispy Chicken Skin
- Preheat oven to 400F.
- In a large bowl, toss chicken thighs, canola oil, onion powder, garlic powder, salt and pepper.
- Place chicken thighs skin side up in a roasting pan and bake for 45 minutes.
- Remove roasting pan from the oven and once cooled, pinch skin to remove from thigh meat. Remove chicken thighs from roasting pan and set aside.
- Spread chicken skin onto a baking sheet and bake in the oven for an additional 10-13 minutes to render fat and produce a golden brown, crispy skin the consistency of a cracker. Remove skin from oven and let it cool on papers towels or a cooling rack.
Mediterranean Chicken Thighs
- In a large skillet over medium heat add olive oil, minced garlic, oregano, salt, pepper and lemon zest. Sauté for 1 minute.
- Add lemon juice and sherry and simmer for 2-3 minutes.
- Whisk in yogurt, honey, tomatoes, olives, capers, artichokes and sun-dried tomatoes. Add chicken thighs and simmer on low heat for 2-3 minutes.
- Serve Mediterranean Chicken Thighs topped with crispy chicken skin, feta and slices of lemon.
Nutrition
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