Mediterranean Chicken Thighs (Edit recipe)

This recipe is super easy, all the ingredients are thrown together and baked. The end result is full of flavor and great for leftovers. It's also Whole30 and Paleo compatible.
10 minutes
40 minutes
Show nutritional information
This is our estimate based on online research.
Fat:18 g
Carbohydrates:9 g
Protein:41 g
Cholesterol:9 g
Sodium:989 mg
Fiber:1 g
Sugars:4 g
Calculated per serving.

Serves: 5

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 400 degrees.
  2. In a 9x9 baking dish, mix the onion, olives, sun-dried tomatoes, artichoke hearts, garlic, olive oil, oregano, sea salt, pepper, lemon juice, and red wine vinegar.
  3. Add the chicken thighs to the dish and coat them with the olive/artichoke mixture, making sure to mix everything thoroughly.
  4. Crumble the feta over the top of the dish and place the dish in the oven.
  5. Bake for 35-40 minutes. The chicken should be cooked through and no longer pink.
  6. Serve with cauliflower rice, white rice, or any roasted vegetable of choice.

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