Mediterranean Chicken

Mains, Recipe

There’s something magical about the way Mediterranean flavours come together; fresh lemon, earthy herbs, golden roasted vegetables, and tender, juicy chicken. This recipe is my take on a classic, bringing bright, zesty notes to your table alongside hearty, colourful veggies that make every mouthful satisfying and nourishing. The marinade infuses the chicken with sunshine-filled flavours, while the slow roasting gives the vegetables that melt-in-your-mouth sweetness and just the right amount of golden crispness.

Nutritional Benefits

Lemon is rich in vitamin C to support your immune system and collagen production, adding brightness without extra calories.
Olive Oil is a source of heart-healthy monounsaturated fats that give the dish its beautiful, rich mouthfeel.
Capsicum is packed with antioxidants like beta-carotene, helping to protect your cells and keep your skin glowing.

Ingredients

Marinade

1/4 cup olive oil
1/2 cup lemon juice, fresh squeezed from 3 small lemons
4 garlic cloves, minced
Pinch sea salt
1 tsp cracked black pepper
1 tbsp paprika
1 tbsp oregano, dried

Chicken and Veggies

1.5kg chicken thigh meat (skin off) or chicken breast (see vegetarian option below)
1 large red capsicum, sliced
1 red onion, sliced
2 medium zucchinis, halved lengthways then sliced
10 baby potatoes, quartered
1/4 small pumpkin, peeled and diced
1 cup pitted Kalamata olives, halved
1 tbsp olive oil
Pinch sea salt
1 tsp dried oregano

Vegetarian Option

Swap the chicken for a plant-based protein:

1 can chickpeas, drained and rinsed
OR 500g tempeh, cubed
OR simply double the vegetables for an extra-hearty, plant-based version.

Preparation

Preheat the oven to 180°C / 350°F / Gas Mark 4. In a small bowl, combine all marinade ingredients and mix well. Set aside.

Method

Place all vegetables except the olives into a roasting pan. Drizzle with olive oil, sprinkle with sea salt and oregano.

Place in the oven and roast for 30–40 minutes, or until they begin to brown slightly.

Arrange the chicken pieces on top of the roasted vegetables. Pour the marinade evenly over the chicken and vegetables.

Return to the oven for a further 30 minutes, or until the chicken is fully cooked and golden.

Remove from the oven, top with Kalamata olives, and serve warm.

Serving Suggestions

Serve with a crisp green salad, a side of quinoa, or warm crusty bread to soak up the delicious lemony juices. For an extra flavour boost, top with diced avocado or sprinkle with fresh parsley or crumble over some feta just before serving.

Final Thoughts

I’d love to hear how you make this your own! Leave a comment below and let me know your favourite twist; maybe extra herbs, a sprinkle of chilli flakes, or a vegetarian spin. And if you’re looking for another flavourful idea, you might also enjoy my Orange and Black Pepper Chicken dish — it’s another vibrant, nourishing favourite.

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