Mediterranean Chicken Tray Bake with Tomatoes and Olives

Why You’ll Love This Recipe

• Everything bakes on one pan, so cleanup is easy and the flavors all mingle beautifully.
• Juicy chicken thighs are surrounded by sweet roasted tomatoes, briny olives, and tender artichokes.
• Big, bright Mediterranean flavors from lemon, garlic, herbs, and good olive oil.
• Flexible enough for weeknights, but impressive and colorful enough for guests.

Grocery List

• Produce: Cherry or grape tomatoes, 2 lemons, garlic, 1 small red onion, fresh rosemary, fresh thyme (optional), fresh parsley or basil.
• Dairy: Feta cheese (for serving).
• Pantry: Bone-in, skin-on chicken thighs; extra-virgin olive oil; kosher salt; black pepper; dried oregano; dried thyme; smoked paprika; pitted Kalamata olives; marinated artichoke hearts.

Full Ingredients

Chicken and Marinade

• 2 lb (900 g) bone-in, skin-on chicken thighs (about 6–8 pieces)
• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 1 tsp finely grated lemon zest
• 4 cloves garlic, minced
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp smoked paprika

Vegetables and Tray

• 2 cups (about 300 g) cherry or grape tomatoes
• 1 cup (150 g) pitted Kalamata olives, drained
• 1 1/2 cups (about 200 g) marinated artichoke hearts, drained and halved if large
• 1 small red onion, cut into 1/2-inch wedges
• 6 whole garlic cloves, peeled
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2–3 fresh rosemary sprigs (or 1 tsp dried rosemary)
• 2–3 fresh thyme sprigs (optional)
• 1 lemon, cut into 6–8 wedges

For Serving (Optional but Recommended)

• 1/3 cup (50 g) crumbled feta cheese
• 2 tbsp chopped fresh parsley or basil
• Cooked couscous, rice, or crusty bread, for serving

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Preheat your oven to 400°F (200°C). Position a rack in the center of the oven for even roasting. Lightly grease a large rimmed baking sheet or shallow roasting dish (about 13 x 18 inches or similar) with a thin film of olive oil. This helps prevent sticking and encourages those delicious caramelized edges on the vegetables.

Step 2: Make the lemon-garlic herb marinade

In a large mixing bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, and 1 tsp lemon zest. Add the 4 minced garlic cloves, 1 1/2 tsp kosher salt, 1 tsp black pepper, 2 tsp dried oregano, 1 tsp dried thyme, and 1/2 tsp smoked paprika. Whisk until the marinade is well combined and slightly emulsified. It should smell bright, garlicky, and herbal.

Step 3: Season and briefly marinate the chicken

Pat the chicken thighs dry with paper towels; this helps the skin crisp in the oven. Add the thighs to the bowl with the marinade, turning each piece so it is thoroughly coated on all sides and with some marinade tucked under the skin. Let the chicken sit in the marinade at room temperature for about 10–15 minutes while you prepare the vegetables and the oven finishes preheating. If you prefer to marinate longer, you can cover and refrigerate for up to 8 hours, then bring to room temperature for 15–20 minutes before baking.

Step 4: Arrange the Mediterranean vegetables on the tray

On the prepared baking sheet or roasting dish, combine the cherry tomatoes, Kalamata olives, artichoke hearts, red onion wedges, and whole garlic cloves. Drizzle with 2 tbsp olive oil, then sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss directly on the pan until everything is evenly coated. Spread the vegetables into a fairly even layer, leaving some gaps for the chicken pieces. Scatter the fresh rosemary and thyme sprigs over the vegetables, and tuck the lemon wedges around the pan.

Step 5: Add the chicken and roast until golden

Remove the chicken from the marinade, letting the excess drip back into the bowl, and nestle the thighs skin-side up among the vegetables. Pour any remaining marinade over the chicken and vegetables, making sure it is spread out rather than pooling in just one area. Place the tray in the preheated oven and roast for 35–40 minutes, or until the chicken skin is deeply golden and crisp and the internal temperature reaches at least 165°F (74°C) when checked at the thickest part near the bone with an instant-read thermometer. Halfway through cooking, carefully spoon some of the pan juices over the chicken and vegetables to keep everything moist and flavorful.

Step 6: Broil briefly for extra color (optional)

If you would like even more color and crispness, switch the oven to the broil setting for the last 2–3 minutes of cooking. Keep a close eye on the pan so the skin and vegetables do not burn. You are looking for a deep golden hue on the chicken and lightly blistered tomatoes.

Step 7: Finish with feta and herbs and serve

Once the chicken is cooked through, remove the tray from the oven and let it rest for 5 minutes to allow the juices to settle. Discard any woody rosemary or thyme stems. Sprinkle the hot tray bake with crumbled feta and chopped fresh parsley or basil. Taste a bit of the pan juices and, if needed, adjust with a pinch more salt or a squeeze of fresh lemon. Serve the chicken and vegetables straight from the pan, spooning the garlicky, lemony olive oil over each portion. This dish is excellent over couscous, rice, or with plenty of crusty bread to soak up the juices.

Pro Tips

• Use a large pan: Crowding leads to steaming instead of roasting. If your pan is small, divide everything between two pans for better browning.
• Dry the chicken well: Patting the chicken skin dry before marinating helps it crisp up beautifully in the oven.
• Check doneness with a thermometer: Aim for 165°F (74°C) at the thickest part of the thigh. This ensures juicy chicken without overcooking.
• Do not skip the resting time: Letting the chicken rest for a few minutes after baking helps keep the meat tender and juicy.
• Serve with something to soak up the juices: The flavorful pan juices are liquid gold; couscous, rice, or bread make the most of them.

Variations

• With potatoes: Add 2 cups of small halved baby potatoes to the vegetable mix. Toss in a bit of extra olive oil and salt, and increase the roasting time by 5–10 minutes until the potatoes are tender.
• Spicy version: Add 1–2 tsp harissa paste or 1/2 tsp red pepper flakes to the marinade for a gentle heat that complements the lemon and herbs.
• Chicken breasts instead of thighs: Use bone-in, skin-on chicken breasts. Start checking for doneness around 30–35 minutes, as they may cook slightly faster. Do not overcook or they can dry out.

Storage & Make-Ahead

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (165°C) oven for 10–15 minutes, or in a covered skillet over medium-low heat, adding a splash of water or extra olive oil if needed to keep everything moist. You can also shred leftover chicken and toss it with the roasted vegetables and pan juices for a quick pasta or grain bowl. To make ahead, you can marinate the chicken up to 8 hours in advance and keep it chilled, and you can pre-chop the vegetables up to one day ahead; store them separately in the fridge and assemble on the tray just before baking.

Nutrition (per serving)

Approximate values for 1 of 4 servings, including a portion of feta but not including any starch on the side: 520 calories; 36 g protein; 34 g total fat (about 9 g saturated); 8 g carbohydrates; 2 g fiber; 3 g sugars; 950 mg sodium. Actual values will vary based on the exact brands of olives, artichokes, and feta used.