By:Nagi
302 Comments
Mediterranean Baked Chicken Dinner – this is a midweek chicken dinner idea that’s one of those “throw it all in a pan” recipes with high returns for minimal effort. With chicken, potatoes, onion and cherry tomatoes, you’ll love how everything sucks up the tasty lemon garlic sauce in this sheet pan dinner!
Mediterranean Baked Chicken Dinner
This is a chicken sheet pan dinner that ticks a lot of boxes for midweek cooking:
complete meal – no need to bother with side salads
low effort prep – no finely chopping anything, no fiddly assemble, just throw it all in a pan
no need to watch over it – pop it in the oven, set the timer and walk away;
no gourmet or hard to find ingredients – plus plenty of substitutions
IT’S TOTALLY DELICIOUS!!! The tasty Mediterranean sauce is not onlyvery, very tasty in its own right, it also keeps everything nice and moist while it’s in the oven (you willlove how juicy the chicken is).
I especially love how the potatoes suck up the sauce as they bake. It reminds me of Greek Lemon Potatoes(but a lot less effort!).
What you need for this Chicken Dinner
Here’s what you need for this one pan Mediterranean Baked Chicken Dinner:
Chicken – thighs and drumsticks (bone in, skin on = juicy flesh and golden skin!)
Lemons, lots of garlic, paprika and oregano – to make the tasty Mediterranean sauce;
Honey and mustard – to thicken/sweeten/flavour the sauce;
Potatoes, onion and cherry tomatoes
Customise it!
I’ve used onions, potatoes and cherry tomatoes here but you could really use whatever vegetables you have.
Zucchini, pumpkin, sweet potato, corn cobs spring to mind as ideal substitutions. Rummage around in your fridge and see what you’ve got!
Also, in there spirit of Mediterranean food, I’ve used oregano and garlic here. Try it with rosemary or thyme instead, or give it aMiddle Eastern spin by adding a touch of cumin and coriander!
How to make this OnePan Chicken Dinner
Obscenely simple:mix Sauce, toss in chicken,optional marinade, toss it all in a pan and bake.
OK, I skipped one step here. 😇 I add cherry tomatoes partway through the bake time so they don’t turn into unidentifiable mush. But if you’re ok with extremely squishy tomatoes, just add them right in at the beginning!
And here’s what you end up with in this one pan Mediterranean Chicken Dinner:
1. Very, very juicy chicken infused withMediterranean flavours-the chicken isn’t submerged in sauce because we want the skin to go nice and golden. But the underside is partially in the sauce / steamed which keeps it ultra juicy.
2. Juicy pops of cherry tomatoes and potatoes that suck up the lemon garlic sauce:
Another nice thing about this chicken dinner is thatmarinating is optional. It definitely adds flavour if you can marinate overnight because then the chicken is flavoured all the way through.
However, there is plenty of sauce in this recipe – enough to mop and dunk and douse every bite you take. So it’sfine to make even without marinating!– Nagi x
Watch how to make it
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Mediterranean Chicken Dinner
Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 55 minutes mins
Total: 55 minutes mins
Dinner
Mediterranean, Western
4.85 from 102 votes
Servings4 - 5 people
Tap or hover to scale
Recipe video above. Infused with classic Mediterranean flavours of garlic, lemon, oregano and paprika, this is a terrific quick dinner idea.The sauce is the star of this and marinating is optional! I made this with drumsticks but you can make this with bone-in chicken thigh fillets too.
Ingredients
Marinade / Sauce
- 1kg / 2lb bone in, skin on chicken thighs and drumsticks (Note 1)
- 1/2 cup (125 ml) lemon juice
- 6 cloves garlic , minced
- 2 tsp Dijon mustard (Optional - Note 2)
- 2 tbsp honey or 1 tbsp sugar (or maple or other sweetener)
- 1 tbsp dried oregano
- 1.5 tsp paprika
- 1 tbsp olive oil
- 1/2 tsp EACH salt and pepper
Bake
- 5 smallish potatoes (7.5cm/3" wide) , quartered (Note 3)
- 2 red onions , quartered
- 1 cup (250ml) chicken broth/stock , low sodium
- 250g/8oz cherry tomatoes (whole)
- 1/2 tsp EACH salt and pepper
- 1 tbsp Olive oil (or oil spray)
- Fresh oregano , for garnish (optional)
Instructions
Mix Marinade ingredients in a bowl, then add chicken and toss to coat. If time permits, marinate for 24 hours, otherwise proceed to next step.
Preheat oven to 180C/350F.
Place potatoes and onion in baking pan, top with chicken. Pour over the chicken stock then marinade from the bowl.
Bake for 20 minutes, then remove from oven.
Scatter over cherry tomatoes, drizzle everything with 1 tbsp olive oil, sprinkle with salt and pepper. Bake for a further 30 - 35 minutes until chicken is golden and potatoes are cooked.
Remove from oven, garnish with fresh oregano if using and serve!
Recipe Notes:
1. Chicken - To make this with other cuts of chicken:
- Boneless skinless thigh fillets: Add the chicken into the pan 20 minutes into the baking time. If you leave it in for the whole time per the recipe, they will overcook.
- Chicken breast: not recommended, because there is a high risk of being dry and the cook time is very variable. However, it can be done - just add the chicken for the last 20 minutes of bake time.
2. The Dijon mustard adds another slight layer of flavour into the sauce and also thickens it. But the dish can be made without it.
3. Potato size - choose potatoes around 7.5cm/3" wide, so once quartered they are the right size so they will cook through. If using large potatoes, cut into 3.5cm/1.3" cubes
4. General notes:
- Marinating - benefits from marinating but not critical. Sauce has so much flavour (and there's lots of it) it compensates;
- Pan size -ingredients should fit snugly. If they are too spaced out, too much of the liquid will evaporate while baking and you won't end up with much sauce.
8. Potatoes - cut the potatoes to about 2.5 cm / 1" cubes to ensure they cook through in time.
9.Nutrition per serving, assuming 4 servings (2 drumsticks per person).
Nutrition Information:
Serving: 503gCalories: 90cal (5%)Carbohydrates: 50.6g (17%)Protein: 31.5g (63%)Fat: 10g (15%)Saturated Fat: 2.3g (14%)Cholesterol: 81mg (27%)Sodium: 607mg (26%)Potassium: 1285mg (37%)Fiber: 7.5g (31%)Sugar: 14.4g (16%)Vitamin A: 700IU (14%)Vitamin C: 85.8mg (104%)Calcium: 70mg (7%)Iron: 3.6mg (20%)
Keywords: chicken and potatoes, Chicken dinner, chicken tray bake
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
Originally published November 2015, updated March 2020 with new photos, new video and most importantly, Life of Dozer section added!
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302 Comments
Donna says
Amazing!Reply
- Danielle says
Dialled back a little on the lemon juice as I’m not a big fan of it. This recipe was absolutely delicious! I’ll add more vegetables for hubby next time, which will probably make it less Mediterranean, but this was spectacular!
Reply
- Gigi says
Nagi — after a 2 month long illness, I eased back into cooking with your Mediterranean Baked Chicken Dinner. It was relatively easy to prepare and the flavors were divine. I’m so happy to return to you and Dozer and the entire RTM team. I love reading your recipes, watching the videos, and preparing and eating amazing international. (I often amaze myself at what I’m able to make. Thank you!) I’m inspired by your words and your actions.
Have a beautiful holiday, Nagi. Wishing you, Dozer, and the RTM team all the best in the new year.
Wishing all the best to all your cooking fans out there as well. 😉Reply
- Joanna says
Turned out great! The whole family loved itReply
- Naomi says
. So easy and so tasty!Reply
- Maura says
Delicious in every way! My picky husband loved it! I will be making this again and again! Thank you Nagi for another delicious recipe 😊Reply
- Jen says
quick and easy one pot wonder. Super easy and tasted great. everyone loved it.Reply
- Joanne says
I just cooked this last night and it was a stunner. No leftovers and the whole family loved it. Followed the instructions and everything turned out beautifully. Thank you so much for sharing this, Nagi!Reply
- Lori says
Absolutely delicious and easy! I broiled in the end to brown. I’ve made it with and without the overnight soak. The overnight soak takes it to another level. Ty!Reply
- Amber says
How would you do this in the slow cooker?
Thanks 😊Reply
- Vanessa Courage says
Amazingly simple and delicious!Reply
- Rosie says
I’m relatively new to cooking, and this was the first time I made something like this. I accidentally used chicken thighs without skin and only realised this 30-40 minutes into the bake time so I took the chicken out and let the veggies cook for another 30 mins or so. I think my oven maybe didn’t get hot enough so I turned it up to cook the potatoes. Anyway – it was so lovely! I added some cornstarch and water to the juices in the pan and simmered it to make a beautiful sauce. Honesty probably the best thing I’ve ever cooked haha. Thank you!
Reply
- Jeff Sulzer says
Further to my recent post I also slightly browned off the chicken thighs on both sides before marinating they came up even better when baked. Thanks again.
Reply
- Jeff Sulzer says
Hey Nagi I came across your recipes a couple of years ago and they are all absolutely brilliant. I love cooking and your recipes are so easy to follow and all taste yummy. The videos are also brilliant which aids in the preparation of the meals. Thanks for providing all these great simple and tasty recipes. This mediterranian lemon and garlic chicken bake is devine.*****Reply
- Judy says
Another fabulous recipe! Thanks Nagi. I had no problems with the potatoes cooking perfectly. I added zucchini, mushroom and cannellini beans. Also, I only put the tomatoes in for the last 10-15 minutes coz I like them to stay whole. I will serve on a bed of couscous next time to soak up all the delicious juices.Reply
- Judy says
Forgot to mention – I marinated the chicken for half a day in the Pyrex dish I baked the meal in. Made it even quicker and easier, as well as saving a little bit of extra washing up.
Reply
- Polly says
Super easy and super tasty!Reply
- Kim says
The taste of this recipe is amazing, However, I followed the recipe exactly and the potatoes were undercooked. I even put everything in the oven at 400 for an extra 20 minutes. Still undercooked potatoes. So, flavour wise, 5 stars, but overall, 2 stars. I would definitely precook those potatoes before putting them in the oven,Reply
- Rose says
As always, this dish is full of flavour and easy to make. Well done, Nagi!Reply
- Clare says
Beautiful! As well as recipe ingredients, threw in capsicum, mushroom, cauliflower. My friends loved it (and left me no left-overs…. :-(. Thanks Nagi – as always!Reply
- Sally B says
Amazing! All the family loved it.
I served with a veg couscous and green salad plus sprinkled feta on top.
Loved it!!Reply
