Mediterranean Baked Chicken

This Mediterranean Baked Chicken is one of my go-to chicken recipes. It’s simple, flavorful and is the perfect addition to a throw-everything-on-sheet-pans kind of dinner.

We eat a lot of chicken in my house and this is by far one of our favorite flavor combinations. It’s seasoned simply with garlic, lemon, oregano, salt, pepper and a drizzle of honey + olive oil. That’s it! And while I love baking it for the hands-off aspect, you can certainly grill or cook on the stovetop. Let’s make it!

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky 

Why you’ll love this mediterranean baked chicken

• Simple Mediterranean flavors with lemon, garlic, and oregano
• Easy oven baked recipe with minimal prep
• Healthy and protein-packed
• Perfect for meal prep – easy to bake on a Sunday afternoon for lunches or dinner later in the week
• Made with pantry staple ingredients – I typically have all of these ingredients on hand

Ingredients for mediterranean chicken marinade

The ingredients here can be used as a marinade for the chicken (add them at minimum 30 minutes before baking).

• Chicken breasts – chicken thighs will work too
• Lemon juice 
• Garlic 
• Dried oregano
• Olive oil
• Honey – optional but I love the tiny touch of sweetness and it adds to caramelization as the chicken bakes.
• Salt and black pepper

Ingredient notes & substitutions

Lemon Juice – Brightens flavor and tenderizes the chicken. Fresh juice works best. Bottled juice can be used in a pinch. I also like to add zest for extra lemon flavor.
Garlic – Adds savory depth. Fresh minced garlic is ideal; garlic powder can work in a pinch.
Oregano – for classic Mediterranean flavor. Oregano is best, but dried basil can be subbed in if that’s all you have.
Olive Oil – Keeps chicken juicy and helps the marinade coat the meat. Also is best for keeping that mediterranean flavor, but if all you have is avocado oil at the moment, don’t let it stop you from making this recipe.
Honey – Balances acidity and caramelizes slightly when baked. Agave is an optional substitute.
Salt and Pepper – Essential for seasoning and bringing out all the other flavors. Adjust to taste.

Tip: This simple Mediterranean chicken marinade works beautifully whether you’re baking in the oven, grilling, or pan-searing. I like to marinate up to 6 hours before cooking, but it still turns out great with less time. Try to do at least 30 minutes of marinating for best results.

How to make it

Place chicken in a baking dish and all remaining ingredients, rub each piece of chicken evenly with garlic and spices. Marinate for at least 30 minutes before baking, up to 6 hours prior.

Bake until an internal temperature of 165F is reached in the thickest part of each piece of chicken.

Let the chicken rest before slicing for the best texture and the juiciest chicken.

Tips & variations

Follow these tips to ensure your oven-baked Mediterranean chicken is tender, juicy, and full of flavor every time:

• Use fresh lemon juice – Fresh lemon juice brightens the chicken and enhances the Mediterranean flavor.
• Marinate for at least 30 minutes – The longer the chicken sits in the Mediterranean chicken marinade, the more flavor it absorbs. Up to 6 hours is ideal, but if I’m being honest, I usually do 2-3 hours. Its just the pocket of time I usually have to do it.
• Don’t skip the olive oil – Olive oil helps the chicken stay moist and carry the flavors of garlic, oregano, and lemon. You can use avocado or any other neutral oil if that’s all you have.
• Check the internal temperature – Chicken is perfectly cooked at 165°F (74°C). Overcooking can dry it out. Get a meat thermometer (affiliate link) to avoid dry chicken.
• Rest before slicing – Let the chicken rest 5 minutes after baking to lock in the juices.
• Optional caramelization – Broil for 1–2 minutes at the end for a lightly caramelized finish. One of the downsides for me with baked chicken is the golden brown color is sometimes lacking. Popping under the broiler at the end of baking helps with this.

What to serve with it

• Greek salad – I actually have a recipe a recipe for a greek chicken salad! That recipe focuses on grilling the chicken with a slight seasoning variation.
• Roasted potatoes – or these herb & feta roasted potatoes
• Rice or couscous – light, fluffy rice or couscous soaks up the marinade juices from the baked chicken. Add a sprinkle of fresh parsley or lemon zest for extra flavor.
• Grilled or Roasted Vegetables – zucchini, bell peppers, cherry tomatoes, and eggplant can be roasted or grilled alongside the chicken for a simple, colorful Mediterranean meal.
• Hummus and pita – to keep it super simple, just buy your favorite store-bought hummus and pita bread for the easiest side ever.
• Tzatziki – store-bought or homemade tzatziki are great! I love serving this with tzatziki to make mediterranean bowls with rice and roasted veggies.

Storage & Reheating

How to Store Mediterranean Baked Chicken

• Refrigerator: Store cooked chicken in an airtight container for 3–4 days.
• Freezer: Wrap tightly or store in a freezer-safe container for up to 3 months.
• Tip: Slice the chicken before storing for easier meal prep and portioning.

How to Reheat Mediterranean Baked Chicken

• Oven: Preheat to 325°F (160°C) and heat chicken covered with foil for 10–15 minutes until warmed through.
• Skillet: Heat a drizzle of olive oil in a skillet over medium heat and reheat slices for 3–5 minutes.
• Microwave: don’t do it.

Pro tip: Avoid overheating to keep the chicken tender and juicy.

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Tried this recipe?

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