Main menu


- Advertisement -

Mediterranean Style Lemon Garlic Chicken Recipe

Mediterranean Style Lemon Garlic Chicken Recipe




- 6 skin-on , bone-in chicken thighs 

- ¼ cup lemon juice (juice of 1 lemon) 

- 3 tablespoons olive oil , divided 

- 1 tablespoon red wine vinegar 

- 4 large garlic cloves , crushed 

- 3 teaspoons dried basil 

- 2 teaspoons dried oregano 

- 2 teaspoons dried parsley 

- 2 teaspoons salt , plus extra 

- 1/2 cup plum tomatoes 

- 8 baby potatoes , halved 

- 1 red onion , cut into wedges 

- 1 red bell pepper, deseeded and cut into wedges

- 1 red bell pepper, deseeded and cut into wedges 

- 1 large zucchini , sliced 

- 4 tablespoons pitted Kalamata olives 



  • lemon slices Instructions Pat thighs dry with paper towel. In a small bowl, combine the lemon juice, 2 tablespoon of olive oil, vinegar, garlic, basil, oregano, parsley and salt. Pour out half of the marinade in a jug to use later. 

  • Add the chicken to the marinade in the dish and coat evenly. Cover and marinate for 15 minutes if rushed; 1 hour if time allows; or over night, turning each chicken thigh occasionally in the marinade. 

  • Preheat oven to 220°C | 430°F. 

  • Heat the remaining 1 tablespoon of olive oil in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden browned (about 4 minutes each side). 

  • Drain some of the excess fat, leaving about a tablespoon for added flavour. Arrange the vegetables around each chicken thigh. 

  • Drizzle the vegetables with the remaining marinade, tossing them through the oil mixture to evenly coat. 

  • Cover skillet or dish with lid (or foil), and bake until the potatoes are soft and the chicken is completely cooked through (about 35 minutes). 

  • Change oven setting to grill / broil on a medium heat setting; uncover and cook for about 5-10 minutes, or until chicken and potatoes are crispy and golden browned.
- Advertisement -
- Advertisement -
- Advertisement -
- Advertisement -