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

I twisted Mediterranean Plaki into a one-pan Greek-baked chicken dish!

Juicy bone-in chicken thighs and drumsticks are baked in a light, aromatic tomato and onion sauce infused with olive oil, garlic, oregano, and fresh lemon. This Greek-style Chicken Plaki is a simple yet incredibly flavorful Mediterranean dinner that’s perfect for busy weeknights or relaxed family meals. As the chicken roasts, the sauce becomes rich and comforting — ideal for soaking up with warm, crusty bread.

This is a little take on Greek psari plaki, which is cod in the same delicious Greek tomato and onion sauce. One of you guys asked me to do a chicken version, and it’s just as satisfying as the traditional one. As the chicken roasts, the onions soften into the tomatoes, the garlic perfumes the sauce, and the lemon brightens everything at the end. The result is tender, golden chicken nestled in a savory, herb-scented tomato sauce that tastes even better the next day.

Why You’ll Love This Mediterranean Chicken Plaki

Golden, crispy, juicy, tender chicken

Sweet, simmered onions

Bright, fresh lemon slices

Earthy, herby, savory

Comforting, rustic, deep, tomato sauce

Even more flavorful the next day as the herbs and citrus meld together

What are the ingredients for Mediterranean Chicken Plaki?

Bone-in, skin-on chicken thighs and drumsticks – The bones add depth and richness to the sauce while keeping the meat incredibly juicy during baking. Boneless thighs can be used, but reduce the baking time slightly.

Extra virgin olive oil – Adds fruity richness and helps the chicken crisp beautifully.

Onion – Thinly sliced so they remain a bit chunky, but become naturally sweet and tender.

Garlic – Grated or minced to infuse the dish with a warm, savory garlicky aroma.

Diced tomatoes – Form the base of the sauce with just a bit of chunkiness. You can also use crushed tomatoes.

Tomato paste – Concentrates the tomato flavor and deepens the richness of the sauce.

Water or chicken stock – Loosens the sauce to the consistency you like. The stock adds a bit more chicken flavor, but you can use water if you don’t have it.

Dried oregano – My favorite Greek herb that adds a sweet, earthy flavor to plaki-style dishes.

Salt & freshly ground black pepper – Essential for balancing and enhancing the flavors.

Dried thyme (optional) – Adds soft, earthy undertones, but is optional to layer the flavors of herbs.

Lemon slices (optional) – Brighten the dish and complement the roasted chicken. It’s traditional in psari plaki, and lightens the fish.

Fresh parsley – Adds freshness and color before serving.

How do I prepare the chicken for roasting?

Preheat the oven to 400°F (200°C). Pat the chicken completely dry with paper towels and season generously with salt and freshly ground black pepper.

How do I sear the chicken for maximum flavor?

Heat the olive oil in a large oven-safe pan over medium heat. Place the chicken skin-side down and sear until deeply golden and crisp. Flip briefly, then transfer the chicken to a plate.

How do I build the tomato and onion sauce?

In the same pan, add the sliced onions and cook until soft and lightly golden. Stir in the minced garlic and cook until fragrant. Add the diced tomatoes, tomato paste, water or stock, oregano, thyme (if using), salt, and black pepper. Stir well and simmer for 5–8 minutes until slightly thickened.

What should the sauce look like before baking?

It should be lightly thickened but still saucy — it will continue to deepen and reduce in the oven.

How do I assemble the chicken plaki before baking?

Return the chicken to the pan, nestling it into the sauce with the skin-side facing up. Arrange the lemon slices around the chicken.

How long should I bake it?

Transfer the pan to the oven and bake uncovered for 35–45 minutes, or until the chicken is fully cooked and tender. The internal temperature should reach 165°F, and the sauce should be bubbling gently around the edges.

What’s the best way to serve it?

Serve this Mediterranean Chicken Plaki with warm, crusty bread to soak up the rich tomato and olive oil sauce. Garnish with freshly chopped parsley and serve warm. Spoon the rich tomato and olive oil sauce generously over the chicken. A simple rice pilaf or orzo makes the perfect base, while roasted lemon potatoes complement the bright citrus notes beautifully.

Is there a classic Greek way to serve this?

For a traditional Greek table, pair it with a fresh horiatiki (Greek village salad), lightly steamed vegetables dressed with olive oil and lemon, or gigantes plaki for a comforting, abundant spread. This dish is especially wonderful when placed at the center of the table and shared.

Do you have more plaki dishes or others like it?

Mediterranean Psari Plaki (Oven-Baked Fish with Tomatoes & Onions) — Easy Greek Fish Dinner

Gigantes Plaki: Greek Giant Bean Casserole

Baked Salmon Plaki: Greek Salmon with Onions and Tomatoes

Chickpea Tray Bake

30 Minute Meal: Mediterranean Fish & Chickpea Skillet

Roasted Cod with Pearl Onions Stifado

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