Name: Mediterranean Chicken Bake With Sun Dried Tomatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1.2 kg (2.6 lb) chicken thighs, bone-in, skin-on; 2 Tbsp (30 ml) olive oil; 4 cloves garlic, minced (≈20 g / 0.7 oz); 1 tsp (5 g) smoked paprika; 1 tsp (5 g) ground cumin; 1 tsp (5 g) dried oregano; 0.5 tsp (2 g) sumac; 1 lemon, zest (≈2 g); 2 Tbsp (30 ml) lemon juice; 150 g (5 oz) sun-dried tomatoes, drained; 100 g (3.5 oz) Kalamata olives, pitted; 120 g (4 oz) artichoke hearts, quartered; 100 g (3.5 oz) baby spinach; 100 g (3.5 oz) feta cheese, crumbled; 1 Tbsp (15 ml) pomegranate molasses; 2 Tbsp (30 ml) Greek yogurt (optional); 2 Tbsp (15 g) pine nuts, toasted; 2 Tbsp (6 g) parsley, chopped; Lemon wedges for serving

Description

This Mediterranean chicken bake features juicy chicken thighs with sun-dried tomatoes, olives, and feta cheese, all seasoned with aromatic spices. It’s a flavorful and easy one-pan meal perfect for weeknights or gatherings.

Ingredients

Scale

1.2 kg (2.6 lb) chicken thighs, bone-in, skin-on
2 Tbsp (30 ml) olive oil
4 cloves garlic, minced (≈20 g / 0.7 oz)
1 tsp (5 g) smoked paprika
1 tsp (5 g) ground cumin
1 tsp (5 g) dried oregano
0.5 tsp (2 g) sumac
1 lemon, zest (≈2 g)
2 Tbsp (30 ml) lemon juice
150 g (5 oz) sun-dried tomatoes, drained
100 g (3.5 oz) Kalamata olives, pitted
120 g (4 oz) artichoke hearts, quartered
100 g (3.5 oz) baby spinach
100 g (3.5 oz) feta cheese, crumbled
1 Tbsp (15 ml) pomegranate molasses
2 Tbsp (30 ml) Greek yogurt (optional)
2 Tbsp (15 g) pine nuts, toasted
2 Tbsp (6 g) parsley, chopped
Lemon wedges for serving

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Instructions

Prep Oven & Chicken: Preheat oven to 200°C (400°F). Pat chicken dry and season with olive oil, smoked paprika, cumin, oregano, sumac, lemon zest, and pepper.
Sear Chicken: Sear chicken skin-side down in a skillet for 4-5 minutes until golden brown, then flip and sear for 2 minutes.
Build Flavor Base: Sauté garlic, then add sun-dried tomatoes, olives, artichoke hearts, and pomegranate molasses; cook for 1 minute.
Assemble & Bake: Return chicken to skillet, add spinach, sprinkle with feta, drizzle with lemon juice, and bake for 35-40 minutes until cooked through.
Rest & Garnish: Let rest for 5 minutes, then garnish with pine nuts and parsley. Serve with lemon wedges and yogurt.

Notes

For extra crispy skin, ensure the chicken is thoroughly dried before searing. A meat thermometer is recommended to ensure the chicken reaches an internal temperature of 74°C (165°F).

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 10 g
Sodium: 800 mg
Fat: 35 g
Saturated Fat: 12 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 40 g
Cholesterol: 150 mg