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5 from 2 votes

Mediterranean Chicken Thighs

Looking for the best baked Mediterranean Chicken Thighs? Our easy & healthy homemade recipe lemon, olive oil, yogurt, sun-dried tomatoes and fresh herbs.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: Mediterranean
Keyword: Baked Chicken Thighs, Chicken Thighs, Mediterranean Chicken, Mediterranean Chicken Thighs
Servings: 6
Calories: 1177kcal


  • Skillet
  • French knife
  • measuring cups
  • measuring spoons
  • baking sheet
  • oven
  • spatula


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


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.


Calories: 1177kcal | Carbohydrates: 12.5g | Protein: 31.5g | Fat: 46g | Saturated Fat: 14.7g | Cholesterol: 153mg | Sodium: 1175mg | Potassium: 428mg | Fiber: 1.6g | Sugar: 3.7g | Calcium: 185mg | Iron: 2mg