Need a quick, flavorful dinner that feels like a mini escape to the Mediterranean — but without the mess? This One-Pan Greek Chicken Bake is your new weeknight hero. Juicy chicken thighs roasted with tangy olives, sweet cherry tomatoes, and tender red onions, all soaked in a lemony herb marinade that smells so good your kitchen will feel like a little Greek taverna.

I started making this when I hit that midweek slump — when I wanted something healthy-ish, but also comforting. Something easy, but not boring. And something that didn’t leave a pile of dishes in the sink. This one checks every box.

If you’re tired, hungry, and staring into your fridge wondering what to make tonight — this is for you.

Ingredients

• 6 bone-in, skin-on chicken thighs (or boneless if you prefer)

• 1 pint cherry tomatoes, halved

• 1 red onion, sliced

• 1 cup Kalamata olives (pitted)

• 1 lemon, sliced

• 3 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 4 garlic cloves, minced

• 1 tablespoon dried oregano

• 1 teaspoon dried thyme

• Salt and pepper, to taste

• Optional: crumbled feta and fresh parsley for serving

Instructions

1. Preheat your oven to 400°F (200°C).
   Lightly grease a large baking dish or sheet pan.

2. Make the marinade.
   In a small bowl, whisk together olive oil, red wine vinegar, garlic, oregano, thyme, salt, and pepper.

3. Arrange your ingredients.
   In the baking dish, lay out the chicken thighs, skin-side up. Scatter the tomatoes, onions, olives, and lemon slices around the chicken.

4. Pour the marinade all over.
   Use your hands or a spoon to coat everything well. Let it sit for 10–15 minutes if you have time.

5. Bake uncovered for 35–40 minutes, or until the chicken is golden and cooked through (internal temp 165°F). Broil the top for the last 2 minutes if you like it extra crispy.

6. Finish and serve.
   Sprinkle with crumbled feta and chopped parsley if using. Serve with rice, couscous, or warm pita bread.

Sarah’s Real-Life Tips

• Make it ahead: You can marinate the chicken overnight and just toss it in the oven when you’re ready.

• Swap it up: Don’t have thighs? Chicken breasts or drumsticks work too — just watch the cook time.

• No olives? Try artichoke hearts or capers for a similar briny flavor.

• Want it spicy? Add a pinch of red pepper flakes to the marinade.

Why You'll Love It

This recipe is cozy without being heavy, bright without being too acidic, and totally family-approved (even my picky eater loves picking out the roasted tomatoes). It's the kind of meal that feels fancy — but secretly only took you 10 minutes to prep.

Nutrition (per serving, serves 4)

• Calories: 420

• Protein: 32g

• Carbs: 9g

• Fat: 29g

• Fiber: 2g

• Sugar: 4g