Mediterranean Chicken Thighs combine the flavors of the Mediterranean with boneless skinless chicken thighs. The flavors of the lemon, rosemary and olive oil go perfect together. Imagine that you are sitting in a little Taverna on the beautiful island in the Mediterranean. This recipe can also be made on the grill which would take the flavor up to the next level. It’s a perfect main dish that you and your family are sure to love that you will want to make over and over again. It is also quite easy to prepare and has only 9 ingredients and 4 of them are herbs and seasonings. This chicken recipe makes a lovely presentation as well. Why not pair it with my Easy Rice Pilaf. To see how I make my Mediterranean Chicken Thighs, keep on reading.
Mediterranean Chicken Thighs
5-6 boneless, skinless chicken thighs
3 tbsp. extra virgin olive oil
Juice and zest of 1 lemon, plus more lemon for garnish
6-8 cloves of garlic, chopped
1/2 tsp. dried thyme (you can use fresh thyme as well)
1/2 tsp. dried oregano (fresh may also be used)
1 tsp. fresh rosemary, chopped
2 tbsp. capers, rinsed and chopped
1 (6 oz jar) marinated artichoke hearts, drained, rinsed and roughly chopped (canned may be substituted)
salt and pepper, to taste
In a large glass measuring cup add all the ingredients except the chicken and mix well.
Place chicken in a large ziploc bag and pour marinade over. Massage the bag and make sure to get the marinade all over the chicken evenly. Refrigerate for 30 minutes to 2 hours. Take out chicken 15 minutes prior to cooking.
Preheat oven to 350 degrees. Lay chicken and all the marinade in an oven/broiler proof baking dish and cook for about 45 minutes basting and turning the chicken half way through. Remove from oven and turn up heat to broil and place chicken in the broiler for 5 minutes until nicely browned but not burnt. You will have to carefully watch it because it could burn fairly quickly under the broiler. Spoon marinade over the chicken and serve. Garnish with lemon, if desired.