This Mediterranean Baked Chicken brings together tender herb-marinated chicken and a colorful medley of roasted vegetables. Each bite bursts with bright lemon, fragrant herbs, and natural veggie sweetness all baked to perfection for an easy, wholesome dinner you’ll want to make again and again.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 bell pepper, chopped
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together the olive oil, oregano, thyme, garlic powder, paprika, salt, and pepper to create a flavorful marinade.
- Place the chicken breasts into a bowl or zip-top bag and coat thoroughly with the marinade. Let marinate for 30 minutes, or up to 2 hours for richer flavor.
- In a separate bowl, combine the cherry tomatoes, zucchini, red onion, and bell pepper. Drizzle with olive oil, season with salt and pepper, and toss well.
- Arrange the marinated chicken in the center of a baking dish and surround it with the vegetables.
- Squeeze fresh lemon juice over everything, then cover the dish with foil.
- Bake for 25 minutes, remove foil, and continue baking for 10–15 more minutes until the chicken is fully cooked and the vegetables are tender.
- Garnish with chopped parsley and serve warm.
Variation
- Swap the chicken breasts for boneless chicken thighs for extra tenderness and richer flavor.
- Add kalamata olives or artichoke hearts to bring even more Mediterranean flair to the dish.
- Mix in cubed potatoes or sweet potatoes with the vegetables for a heartier, more filling bake.
Cooking Notes
- Marinating for the full 2 hours deepens the herb flavor and keeps the chicken exceptionally juicy.
- Cut the vegetables into similar sizes so they roast evenly and finish at the same time as the chicken.
- If you prefer a caramelized finish, broil the dish for the last 2–3 minutes.
Serving Suggestions
- Serve over fluffy couscous, rice, or quinoa to soak up the lemony pan juices.
- Add a side of warm pita bread with tzatziki for a full Mediterranean-style meal.
- Pair with a fresh Greek salad topped with feta and olives for a bright, refreshing contrast.
Tips
- Use fresh lemon juice rather than bottled for the brightest flavor.
- Don’t skip tossing the vegetables in oil it helps them roast rather than steam.
- Let the chicken rest for a couple of minutes before slicing to keep it tender and juicy.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 36 g
- Sodium: 540 mg
Frequently Asked Questions
-
Can I use chicken thighs instead of chicken breasts?
Yes! Thighs work beautifully and stay extra juicy — just adjust the cooking time slightly if they’re thicker. -
Can I prepare this dish ahead of time?
Absolutely. Marinate the chicken and chop the vegetables up to one day in advance for an easy bake later. -
Can I add more vegetables?
Definitely. Mushrooms, potatoes, asparagus, or green beans all roast well and complement the Mediterranean flavors. -
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C) and no longer be pink inside.
Conclusion
This Mediterranean Baked Chicken is a fresh, colorful, and flavor-packed dish that comes together effortlessly. With tender herb-marinated chicken and perfectly roasted vegetables, it’s a wholesome weeknight favorite that tastes like sunshine on a plate. Let the bright lemon, fragrant herbs, and vibrant veggies bring a little Mediterranean magic to your table.
Mediterranean Baked Chicken
- Total Time: 55 minutes (not counting extended marinating)
- Yield: 4 servings 1x
Description
This Mediterranean Baked Chicken brings together tender herb-marinated chicken and a colorful medley of roasted vegetables. Each bite bursts with bright lemon, fragrant herbs, and natural veggie sweetness all baked to perfection for an easy, wholesome dinner you’ll want to make again and again.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 bell pepper, chopped
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together the olive oil, oregano, thyme, garlic powder, paprika, salt, and pepper to create a flavorful marinade.
- Place the chicken breasts into a bowl or zip-top bag and coat thoroughly with the marinade. Let marinate for 30 minutes, or up to 2 hours for richer flavor.
- In a separate bowl, combine the cherry tomatoes, zucchini, red onion, and bell pepper. Drizzle with olive oil, season with salt and pepper, and toss well.
- Arrange the marinated chicken in the center of a baking dish and surround it with the vegetables.
- Squeeze fresh lemon juice over everything, then cover the dish with foil.
- Bake for 25 minutes, remove foil, and continue baking for 10–15 more minutes until the chicken is fully cooked and the vegetables are tender.
- Garnish with chopped parsley and serve warm.
Notes
- You can substitute chicken breasts with chicken thighs for juicier results.
- Add olives or capers for extra Mediterranean flair.
- For deeper lemon flavor, zest the lemon before juicing and add the zest to the marinade.
- Prep Time: 15 minutes + Time: 30 minutes marinating (optional but recommended)
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 95 mg
Keywords: Mediterranean chicken, baked chicken, healthy chicken dinner, roasted vegetables