Mediterranean Chicken Thighs

This recipe is super easy, all the ingredients are thrown together and baked. The end result is full of flavor and great for leftovers. It's also Whole30 and Paleo compatible.

Prep:
10
minutes
Cook:
40
minutes
TOtal:
50
minutes

Ingredients

  • 2 lbs. chicken thighs, boneless/skinless
  • 1 small red onion, small dice
  • 3/4 C kalamata olives
  • 1/2 C sun-dried tomatoes packed in oil, drained, and thinly sliced
  • 1- 14oz can artichoke hearts, quartered, drained
  • 6 garlic cloves, minced
  • 3 T olive oil
  • 1 T dried oregano
  • 1 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 lemon, juiced
  • 1 T red wine vinegar
  • 3oz feta cheese (omit on Whole30)

‍

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a 9x9 baking dish, mix the onion, olives, sun-dried tomatoes, artichoke hearts, garlic, olive oil, oregano, sea salt, pepper, lemon juice, and red wine vinegar.
  3. Add the chicken thighs to the dish and coat it with the olive/artichoke mixture, making sure to mix everything thoroughly.
  4. Crumble the feta over the top of the dish and place the dish in the oven. Bake for 35-40 minutes. The chicken should be cooked through and no longer pink.
  5. Serve with cauliflower rice, white rice, or any roasted vegetable of choice.