Sheet Pan Mediterranean Baked Chicken Thighs with Olives and Lemon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs roasted on a sheet pan with Mediterranean olives, lemon slices, and herbs for an easy weeknight dinner. This Mediterranean-inspired chicken recipe, ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, extra virgin olive oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 Mediterranean cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Pat dry 6 bone-in, skin-on chicken thighs and place on a large rimmed sheet pan.
  2. Step 2: Drizzle 3 tbsp extra virgin olive oil over the chicken. Sprinkle evenly with 1 tsp garlic powder, 1 tbsp dried oregano, 1 1/2 tsp kosher salt, and 1 tsp black pepper. Rub the seasonings into the skin.
  3. Step 3: Scatter 3/4 cup pitted Kalamata olives and 1 large thinly sliced lemon around the chicken thighs on the sheet pan.
  4. Step 4: Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and crisp, and the internal temperature reaches 165°F.
  5. Step 5: Remove from oven and garnish with 1/4 cup chopped fresh parsley before serving.

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