Sheet Pan Mediterranean Lemon-Oregano Chicken Thighs

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 developed and reviewed.

Juicy chicken thighs roasted with a bright lemon-oregano marinade on a single sheet pan for easy cleanup. This Mediterranean-inspired chicken recipe (gluten free), ready in about 60 minutes, pairs bone-in chicken thighs, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 20 min Cook: 40 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 1/4 cup fresh lemon juice, 3 tbsp olive oil, 2 tbsp chopped fresh oregano, 4 minced garlic cloves, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Add 6 bone-in skin-on chicken thighs to the marinade and toss to coat evenly. Let marinate at room temperature for 15 minutes.
  3. Step 3: Arrange the chicken thighs skin-side up on a large rimmed sheet pan. Scatter 2 cups halved cherry tomatoes, 1 cup pitted Kalamata olives, and 1 sliced medium red onion around the chicken.
  4. Step 4: Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and crispy and the internal temperature reaches 165°F.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving with pan juices and roasted vegetables.

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