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One-Pan Lemon-Garlic Roasted Chicken with Tomatoes, Olives, and Feta

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This one-pan lemon-garlic roasted chicken is bright, savory, and simple, making it perfect for busy weeknights or casual dinner gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5–2 lb bone-in, skin-on chicken thighs (or 4 bone-in chicken breasts)
  • 2 tbsp olive oil (plus extra for drizzling)
  • 4 cloves garlic, minced
  • 1 large lemon, zest and juice
  • 1 tsp Dijon mustard (optional) adds depth
  • 1 tsp dried oregano or 1 tbsp fresh chopped oregano
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried)
  • 1 pint cherry tomatoes, halved about 300 g
  • 1 small red onion, cut into wedges
  • 1/2 cup pitted Kalamata or Castelvetrano olives, halved
  • 1/3 cup crumbled feta
  • Salt and freshly ground black pepper
  • 1/4 cup low-sodium chicken stock or white wine (optional) for pan sauce

Method
 

Preparation
  1. Preheat oven to 425°F (220°C). Pat chicken dry with paper towels. Season both sides with salt and pepper.
  2. In a bowl, whisk olive oil, minced garlic, lemon zest and juice, Dijon (if using), oregano, and thyme.
  3. Toss the cherry tomatoes, onion wedges, and olives with half the lemon-garlic mixture. Coat the chicken with the remaining mixture.
  4. Heat an ovenproof skillet over medium-high heat. Add a little oil and sear chicken skin-side down for 4–5 minutes until golden brown. Flip and sear for 2 minutes.
Cooking
  1. Nestle the tomato-onion-olive mixture around the chicken. Drizzle the stock or wine around the pan (not over the skin) to lift any browned bits.
  2. Transfer skillet to the oven and roast for 18–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and tomatoes are blistered.
  3. Remove from oven, sprinkle crumbled feta and fresh herbs, and let rest for 5 minutes before serving. Spoon pan juices over chicken.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 15gProtein: 38gFat: 26gSaturated Fat: 8gSodium: 600mgFiber: 4gSugar: 4g

Notes

Use boneless skin-on thighs or breasts if preferred; adjust roast time. Swap lemon for orange for a sweeter profile. Omit feta for dairy-free (add toasted pine nuts instead). Recipe is naturally gluten-free as written.
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