Mediterranean Chicken Plaki (Greek Oven-Baked Chicken with Tomatoes & Onions)

Ingredients

• 1.13–1.36 kg (2½–3 lb)bone-in, skin-on chicken thighs and drumsticks
• 30–45 ml (2–3 tablespoons)extra virgin olive oil
• 1 largeonion, thinly sliced
• 4 clovesgarlic, minced
• 400 g (14 oz)diced tomatoes
• 30 ml (2 tablespoons)tomato paste
• 120 ml (½ cup)water or chicken stock
• 5 ml (1 teaspoon)dried oregano
• 2.5 ml (½ teaspoon), optionaldried thyme
• to tastesalt
• to tastefreshly ground black pepper
• 1lemon, sliced
• to tastefresh parsley, finely chopped

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Season the chicken

   Pat the chicken dry with kitchen paper, then season it generously with salt and black pepper.

3. 3

   Sear the chicken

   Warm the olive oil in a large oven-safe pan over medium heat. Put the chicken in skin-side down and sear until golden. Turn it briefly, then move it to a plate.

4. 4

   Soften the onion

   Add the sliced onion to the same pan and cook until soft and lightly golden. Stir in the garlic and cook until fragrant.

5. 5

   Simmer the sauce

   Stir in the diced tomatoes, tomato paste, water or stock, oregano, thyme, salt and black pepper. Simmer for 5–8 minutes, until the sauce has thickened slightly.

6. 6

   Nestle in chicken

   Return the chicken to the pan, settling it into the sauce with the skin facing upwards. Arrange the lemon slices around it.

7. 7

   Bake until tender

   Put the pan in the oven uncovered and bake for 35–45 minutes, until the chicken is fully cooked and tender.

8. 8

   Garnish and serve

   Scatter over the chopped parsley and serve warm with crusty bread, rice or roasted potatoes.

What is chicken plaki?

Plaki refers to a Greek style of baking ingredients with vegetables, often including tomato, onion and olive oil. Chicken plaki brings those flavours together in a substantial oven-baked meal.

Here, bone-in chicken is browned before it bakes in the sauce. That gives the dish a savoury base while lemon and herbs keep the tomato-rich finish aromatic.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 42g protein, 14g carbs, 40g fat.

The chicken provides most of the protein and a substantial share of the fat, while the olive oil adds further fat. The tomatoes and onion contribute some carbohydrate, with bread, rice or potatoes adding much more if served alongside. For a balanced plate, pair a moderate portion of chicken and sauce with plenty of vegetables and a measured serving of bread or a starch.

Why use bone-in chicken?

Bone-in thighs and drumsticks suit the relatively long bake and stay tender as they cook in the sauce. The skin also browns in the pan before it goes into the oven.

Drying the chicken first helps it sear rather than steam. Leave the skin facing upwards in the oven so it stays above most of the sauce.

Building the tomato sauce

Onion: cook it until soft and lightly golden before adding the garlic. This gives it time to mellow and keeps the garlic from scorching.

Tomato paste: stir it through with the diced tomatoes and liquid so it blends into the sauce. A short simmer before baking lets the mixture reduce slightly.

The role of lemon and herbs

Oregano gives the sauce its characteristic savoury, herbal note, while the optional thyme adds another layer of fragrance. Use the thyme if you have it, or leave it out without changing the method.

Lemon slices bake alongside the chicken and lend a fresh, gently tart flavour. Tuck them around the pieces rather than covering the skin.

How to judge when it is ready

The recipe allows 35–45 minutes in the oven, but the exact time depends on the size of the chicken pieces and how hot your oven runs. The chicken should be fully cooked and tender before serving.

Check the thickest part of a piece without touching the bone if using a food thermometer. If the chicken needs longer, return the pan to the oven and check again.

What to serve with plaki

Crusty bread is especially useful for scooping up the tomato and onion sauce. Rice or roasted potatoes make a more filling accompaniment and also work well with the juices.

A simple green salad can add a fresh contrast to the warm, soft sauce. Serve it alongside rather than stirring it into the pan.

Recipe notes & tips

• Dry the chicken thoroughly before seasoning to help the skin brown.
• Sear the chicken in batches if the pan is crowded.
• Keep the chicken skin-side up once it is nestled into the sauce.
• Use a pan that can go safely from the hob to the oven.
• Have bread ready to serve so none of the sauce goes to waste.

Variations

• Add olives: Scatter a handful into the sauce before baking for a briny note.
• Use fresh herbs: Finish with chopped dill or extra parsley alongside the oregano.
• Make it spicier: Add a pinch of chilli flakes to the tomato sauce.
• Swap the pieces: Use bone-in chicken thighs alone, keeping an eye on doneness.
• Add vegetables: Tuck sliced peppers into the sauce before it simmers.

Common mistakes to avoid

• Wet chicken: It steams instead of searing; pat every piece dry first.
• Crowded pan: The chicken browns unevenly; sear in batches if needed.
• Burnt garlic: It can turn bitter; add it after the onion softens and stir briefly.
• Thin sauce: It may stay watery; simmer it for the full 5–8 minutes before baking.
• Covered skin: It will not stay as browned; keep the skin facing upwards and uncovered in the oven.

How to store

Refrigerate cooled leftovers in a covered container for up to 3 days. Reheat gently in a covered oven-safe dish or in the microwave until hot throughout; add a splash of water if the sauce has thickened.

Frequently asked questions