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4.87 from 30 votes

Mediterranean Chicken Thighs

Mediterranean chicken thighs roasted with potatoes in one pan with roasted red peppers, tomatoes, and capers makes an easy yet delicious and hearty meal.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Chicken and Poultry
Cuisine: Mediterranean
Keyword: mediterranean chicken
Servings: 4
Calories: 647kcal
Author: Sarah


  • 8 chicken thighs
  • salt and pepper
  • olive oil
  • 1 1/2 pounds potatoes (680g, scrubbed and cut into small chunks)
  • 1 pint cherry or grape tomatoes (about 275-300g)
  • 10 ounces roasted red peppers (280g, drained and sliced)
  • 1/4 cup capers (drained)
  • 8 cloves garlic (peeled and crushed)
  • 5 sprigs fresh oregano (or 1 teaspoon dried oregano)
  • 3 tablespoons parsley (finely chopped, optional)


  • Preheat oven to 400 degrees F.
  • Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper. Heat a roasting pan over high medium high heat and add a few tablespoons of olive oil.
  • Sear the chicken skin-side down until lightly golden. Flip the chicken over and turn off the heat.
  • Stir in the potatoes, tomatoes, red peppers, capers, garlic, and oregano. Season everything with a bit more salt and pepper to taste, and drizzle with a few more tablespoons of olive oil. Throw into the oven for 45-55 minutes.
  • Sprinkle with parsley if desired and serve!


Calories: 647kcal | Carbohydrates: 34g | Protein: 44g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 221mg | Sodium: 1480mg | Potassium: 1599mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1435IU | Vitamin C: 85.6mg | Calcium: 170mg | Iron: 9.8mg