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- 4 bone-in chicken thighs, skin-on - 2 tablespoons extra-virgin olive oil - 1 teaspoon sweet paprika - 1 teaspoon dried oregano - 1 teaspoon garlic powder - 1 cup cherry tomatoes, halved - 1 bell pepper, sliced (any color, such as red, yellow, or green) - 1 medium red onion, cut into wedges - 1 cup Kalamata olives, pitted and halved - Fresh parsley, finely chopped (for garnish) - Juice and zest of 1 large lemon - Salt and freshly cracked black pepper The key to this dish is using quality ingredients. The bone-in chicken thighs bring rich flavor and moisture. I prefer skin-on thighs because they crisp up nicely in the oven. The extra-virgin olive oil adds a fruity taste that enhances the dish. Sweet paprika and garlic powder lend warmth and depth. Dried oregano gives it that classic Mediterranean touch. For the veggies, I love using halved cherry tomatoes. They burst with juice as they roast. Sliced bell peppers add sweetness and color. The red onion caramelizes beautifully, giving a rich flavor contrast. Kalamata olives add briny goodness, making every bite exciting. Lemon juice and zest brighten the dish. They cut through the richness and tie all flavors together. Salt and freshly cracked black pepper are essential. They help to balance all the tastes in this vibrant meal. - Preheat your oven to 400°F (200°C). - In a large bowl, mix the olive oil, sweet paprika, dried oregano, garlic powder, salt, pepper, lemon juice, and zest. Whisk until smooth. - Add the chicken thighs to the marinade. Make sure each thigh is well coated. - Let the chicken marinate for at least 20 minutes. For better flavor, marinate overnight in the fridge. - Place the marinated chicken thighs skin-side up in an oven-safe skillet. - Add cherry tomatoes, bell pepper, onion wedges, and Kalamata olives around the chicken. - Pour any leftover marinade over the vegetables. - Roast everything in the oven for 35-40 minutes. The chicken is ready when it hits 165°F (75°C) and is golden brown. - Once cooked, take the pan out of the oven. Let the chicken rest for 5 minutes. - Sprinkle chopped parsley over the dish to add color. Serve the chicken hot with roasted veggies and olives. To get the best flavor, marinate your chicken thighs well. Use a big bowl for mixing. Combine olive oil, spices, salt, and lemon juice. Whisk until it’s smooth. Add the chicken and coat each piece. Let it sit for at least 20 minutes. For deeper taste, marinate overnight in the fridge. This helps the flavors soak in. For crispy skin, make sure you start with dry chicken. Pat it dry with paper towels before marinating. When cooking, place the chicken skin-side up in the skillet. The oven should be hot at 400°F (200°C). Roast for 35-40 minutes until golden brown. Use a meat thermometer to check. The chicken must reach 165°F (75°C) inside to be safe. Serving family-style makes it fun. Keep the chicken and veggies in the skillet. This way, everyone can help themselves. Add lemon wedges on the side. They brighten the dish and add extra zest. You can also sprinkle fresh parsley on top for color. This makes your meal look as good as it tastes. {{image_4}} You can switch up the veggies in this dish. Try using zucchini or asparagus for a fresh twist. Carrots can also add sweetness and color. If you're not in the mood for chicken, you can use bone-in pork chops or even firm tofu. Both options will soak up the flavors well. To kick up the flavor, consider adding spices like cumin or coriander. Fresh herbs, such as thyme or rosemary, can also brighten the dish. For marinades, mix in some yogurt or honey for a unique taste. You can even add a splash of balsamic vinegar for a tangy kick. This dish pairs well with fragrant rice or a light couscous salad. A crunchy green salad with lemon vinaigrette can balance the rich chicken. For wine, a chilled Sauvignon Blanc or a light Pinot Grigio complements the meal nicely. Both wines enhance the lemony notes in the chicken. After you enjoy your One-Pan Mediterranean Lemon Chicken Thighs, save any leftovers. Place the chicken and vegetables in an airtight container. This helps keep them fresh. Store in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To reheat, I recommend using an oven or a skillet. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes. This keeps the chicken juicy and the skin crispy. If you use a skillet, heat on medium-low. Add a splash of water or broth to keep moisture. Stir gently to warm up. Yes, you can freeze this dish! To freeze, let the chicken and veggies cool completely. Place them in freezer-safe bags or containers. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze for up to three months. When you’re ready to eat, thaw in the fridge overnight. Reheat as mentioned before for best flavor and texture. You should marinate chicken thighs for at least 20 minutes. For the best taste, let them sit overnight in the fridge. This time allows the flavors to soak in deeply. Yes, you can use boneless chicken thighs. They will cook faster, so reduce roasting time by about 10 minutes. Always check the internal temperature for safety. If you don’t have Kalamata olives, try green olives or black olives. Each type adds a unique taste, but they all work well in this dish. Check the internal temperature of the chicken thighs. They are done when they reach 165°F (75°C). The skin should also look crispy and golden brown. Yes, you can cook this dish in a slow cooker. Place the marinated chicken and vegetables in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This recipe highlights simple, fresh ingredients, like chicken thighs and vibrant vegetables. You learned how to prepare, marinate, and roast your dish for perfect flavor. Remember to use fresh herbs and seasonings for a tasty finish. Feel free to mix in different veggies or proteins for variety. Whether you keep leftovers or serve it fresh, this dish will impress. Embrace these steps, and enjoy delicious meals that bring joy to your table!

One-Pan Mediterranean Lemon Chicken Thighs

Savor the flavors of the Mediterranean with this easy One-Pan Mediterranean Lemon Chicken Thighs recipe! Juicy chicken thighs are marinated in zesty lemon and spices, roasted to perfection alongside vibrant cherry tomatoes, bell peppers, and Kalamata olives. This dish is not only delicious but also hassle-free, perfect for weeknight dinners. Click through to explore the full recipe and bring a taste of the Mediterranean to your table!
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Ingredients
  

4 bone-in chicken thighs, skin-on

2 tablespoons extra-virgin olive oil

1 teaspoon sweet paprika

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and freshly cracked black pepper, to taste

Juice and zest of 1 large lemon

1 cup cherry tomatoes, halved

1 bell pepper, sliced (any color, such as red, yellow, or green)

1 medium red onion, cut into wedges

1 cup Kalamata olives, pitted and halved

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) to ensure it reaches the desired temperature for roasting.

    Prepare Marinade: In a large mixing bowl, combine the olive oil, sweet paprika, dried oregano, garlic powder, salt, pepper, fresh lemon juice, and lemon zest. Whisk until well blended to create a flavorful marinade.

      Marinate Chicken: Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. For maximum flavor, let them marinate for at least 20 minutes at room temperature (or overnight in the refrigerator for a deeper flavor profile).

        Arrange in Skillet: In a spacious oven-safe skillet or roasting pan, place the marinated chicken thighs skin-side up. Distribute the halved cherry tomatoes, sliced bell pepper, onion wedges, and Kalamata olives evenly around the chicken, creating a vibrant medley of vegetables.

          Drizzle Remaining Marinade: Pour any leftover marinade over the vegetables to enhance their flavor during roasting.

            Roasting: Transfer the skillet to the preheated oven and roast for 35-40 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C) and the skin is beautifully crispy and golden brown.

              Rest the Chicken: Once cooked, carefully remove the pan from the oven and let it rest for about 5 minutes to allow the juices to redistribute.

                Garnish and Serve: Sprinkle the freshly chopped parsley over the dish for a burst of color and freshness. Serve the chicken thighs hot, alongside the roasted vegetables and olives for a delightful Mediterranean meal.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4

                    - Presentation Tips: For an appealing presentation, serve the chicken and vegetables family-style in the skillet or on a large platter, with a few lemon wedges on the side for an extra zesty touch.