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Sheet Pan Mediterranean Chicken Thighs on a plate
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4.34 from 6 votes

Mediterranean Chicken Thighs

Course Gluten-Free
Cuisine Greek
Keyword Mediterranean chicken thighs, Mediterranian chicken chicken with vegetables, sheet pan chicken thighs
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 402kcal
Author Lauren Keating

Ingredients

  • 1 eggplant cut into 1-inch chunks
  • 1 zucchini cut into 1-inch chunks
  • 1 red onion thinly sliced
  • 2 red yellow, or orange bell pepper, thinly sliced
  • 1 cup grape tomatoes halved
  • 2 Tablespoons olive oil
  • 6 bone-in chicken thighs
  • 1 Tablespoon fresh thyme
  • ¼ cup kalamata olives
  • ¼ cup crumbled feta

Instructions

  • Heat your oven to 400ºF. 
  • Combine the eggplant, zucchini, onion, pepper, and tomatoes on a sheet pan. Drizzle with olive oil; stir to coat.
  • Arrange the chicken thighs skin-side up on top of the vegetables. Season generously with salt and pepper. Scatter the thyme over everything. 
  • Roast on the top rack of your oven for 30-40 minutes, until the chicken reaches an internal temperature of 165 degrees and the skin is crisp. 
  • Remove from the oven and let rest for 5 minutes. Stir in the olives and feta.

Nutrition

Serving: 1/6 recipe | Calories: 402kcal | Carbohydrates: 14g | Protein: 33g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Cholesterol: 172mg | Sodium: 322mg | Fiber: 4g | Sugar: 6g