Welcome to a delightful dinner experience! I can’t wait to present this amazing recipe with you. Mediterranean marinated chicken thighs are placed on a bed of lettuce, accompanied by Greek roasted potatoes, sun-dried tomatoes, red onion, and feta cheese. Finish it off with some tzatziki, and savor this healthy and beautiful dinner!
I’ve fallen in love with Mediterranean cuisine, and it’s a thrilling journey. While I frequently whip up chicken shawarma—which is fantastic—I decided it was time for a change. I aimed to incorporate more vibrant flavors, colors, and textures. Sun-dried tomatoes have always been a favorite of mine, and pairing them with these Mediterranean elements felt perfect.
This recipe is incredibly simple. Everything is roasted in the oven. All you need to do is marinate the ingredients, arrange them on a rimmed baking sheet, and let the oven do all the work!
I love every aspect of this dish—the lemon-infused chicken, the Greek-style roasted potatoes, the sweetness of the roasted red onion and sun-dried tomatoes, and finally, the warm feta. Have you ever experienced warm feta cheese? The truly authentic kind from Greece? It’s simply extraordinary. When warmed, it softens the flavor and melts in your mouth, making it irresistibly delicious. Adding fresh dill and greens elevates all the flavors while providing a lovely base!
This is a dish I could enjoy every week! It’s vibrant, nutritious, and satisfying. Enjoy!
Yield: 4
Mediterranean marinated chicken thighs are placed on a bed of lettuce, accompanied by Greek roasted potatoes, sun-dried tomatoes, red onion, and feta cheese. Top it off with tzatziki for a wholesome and beautiful dinner!
Prep Time
12 hours
Cook Time
30 minutes
Total Time
12 hours 30 minutes
Ingredients
- 2.5 lbs boneless skinless chicken thighs
- 1/2 cup olive oil
- 5 cloves of garlic, minced
- Juice from 3 large lemons
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 7 ounce jar sun-dried tomatoes, drained
- Chunks of quality feta cheese (goat’s milk feta is fantastic)
- 1 large red onion, sliced
- A container of mixed greens
- Tzatziki (for convenience, I use Cedar’s brand)
Instructions
- Start by marinating the chicken for several hours; the longer, the better. A minimum of 4 hours is recommended. Combine olive oil, garlic, lemon juice, salt, pepper, smoked paprika, and oregano in a bowl and whisk. Place the chicken in a large bag or container, covering it with the marinade. Refrigerate.
- When you’re ready to start cooking, preheat your oven to 400 degrees.
- Arrange the chicken, smooth side down, on a rimmed baking sheet along with the sliced red onion. Bake for 15 minutes, flip, and then cook for another 10 minutes. Turn the oven to high broil and broil for 5 minutes. Remove from the oven, add sun-dried tomatoes and feta chunks, and broil for an additional 3-5 minutes, until the top of the chicken has a lovely golden finish.
- Take everything out of the oven and let it cool slightly. Serve the chicken, sun-dried tomatoes, red onion, feta chunks, and potatoes on a bed of greens, with tzatziki on the side. Enjoy!
