![[NEW] Mediterranean Chicken Bake](https://dev.guidingstars.com/wp-content/uploads/2026/04/74126805746.jpg)
Ingredients
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1/2 lb. fingerling potatoes, cut in half
- 2 (9 oz) pkgs. frozen artichoke hearts, thawed and quartered
- 1 cup cherry tomatoes
- 2 Tbsp. capers, drained
- 4 Tbsp. olive oil, divided
- 1 tsp. salt, divided
- 2 tsp. black pepper divided
- ½ tsp. crushed red pepper flakes, divided
- 1 Tbsp. fresh oregano, chopped and divided
- 6 boneless, skinless chicken thighs
- ½ cup kalamata olives, pitted
- Juice of 1 lemon
- ¼ cup feta, crumbled
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 400º F.
- On a large baking sheet, toss the onion, bell pepper, garlic, potatoes, artichoke hearts, tomatoes and capers with half the olive oil, salt, pepper, red pepper flakes, and oregano. Spread in a single even layer.
- Place the chicken thighs on top of the veggies, spacing them out evenly on the baking sheet. Drizzle the chicken with the remaining olive oil and season with the remaining salt, pepper, red pepper flakes and oregano.
- Roast until the chicken has begun to brown on top, and the veggies have softened, about 30 minutes. Remove the pan from the oven and sprinkle with kalamata olives. Return the chicken to the oven and continue to cook until chicken is done, or when the internal temp is 165º F.
- Garnish with fresh lemon juice and feta. Serve hot.