This Mediterranean Baked Chicken is a flavor bomb. Juicy, whole pieces of chicken marinated in Mediterranean spices like oregano, mint, cumin, and a whole lot of garlic. The marinade is dairy-free and real simple to make.
It’s a chicken recipe I make for my family often. ♡
What I love the most about this Mediterranean baked chicken is the pomegranate molasses that’s in the marinade. If you are unfamiliar with pomegranate molasses, know that it’s a thick, ruby red syrup that is sweet and slightly sour. When purchasing your own, try to buy a bottle that contains no sugar.
I used boneless skinless chicken thighs, but you are more than welcome to use chicken breast, drumsticks, or wings. Keep in mind that you’ll have to adjust the cooking time accordingly.
Marinade Ingredient Details
You can find just about all of these ingredients mentioned at your local Mediterranean store or in the Meditteranean section at your local market.
- Olive oil: make sure to use nice, fruity olive oil.
- Lemon: you’ll need the juice and the zest. This is what gives that tanginess and a pop of freshness.
- Honey: will help cut the sharpness of the lemon.
- Garlic: and loads of it.
- Shallot: to give more depth of flavor.
- Spices: like oregano, mint, paprika, cumin, sumac, salt, and pepper.
- Pomegranate molasses: is that special Meditteranean ingredient that adds sweetness and tanginess.
And of course sea salt, and cracked black pepper.
How Long to Cook Your Chicken?
- Thighs cook for 45-50 minutes at 400°F (205°C)
- Breast 25-30 minutes at 425°F (220°C)
- Wings cook for 50-60 minutes at 375° F (190 °C).
Regardless of which cut of meat you choose, all should reach an internal temperature of 165°F (74°C) when a thermometer is inserted.
More Crave-worthy Recipes
Mediterranean Baked Chicken
Meditteranean Baked Chicken is a flavor bomb. Juicy, whole pieces of chicken marinated in Mediterranean spices like oregano, mint, cumin, and a whole lot of garlic.
Add all of the marinade ingredients into a mixing bowl (in no particular order) and use a whisk to mix and fully incorporate. I also use the whisk to crush the garlic to release its potent flavor.
Pour over your chicken and marinate no longer than 24 hours.
When ready, place the chicken in a deep baking dish. Cover with foil and bake at 400°F (205°C) for 40 minutes. Then, remove the foil and cook for an additional 10 minutes. Any extra juices can be drizzled right over the chicken right before serving. Enjoy.
Orzo and Peas: to make orzo and peas simply
add 4 tbsp of unsalted butter to a saucepan along with 1 cup of orzo, salt, and pepper. Stir-fry until the orzo gets slightly browned.
Next, add 2 cups of water ( or broth) and 1/3 cup of peas. Cover with a lid and cook for 10 minutes—stir halfway in between.
When ready remove the lid and cook for an additional 5 minutes—mixing and string to prevent sticking to the bottom of the pan. Lastly, stir in 1/3 cup parmesan cheese. Enjoy!