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Home Chicken

Mediterranean Baked Chicken Dinner

By:Nagi
Published:2 Mar '20Updated:8 Mar '20
240 Comments
Recipe v Video v Dozer v

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!

Overhead photo of Mediterranean Baked Chicken 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 only very, very tasty in its own right, it also keeps everything nice and moist while it’s in the oven (you will love 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!).

Mediterranean Baked Chicken Dinner in a pan, fresh out of the oven ready to be served

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

Ingredients in Mediterranean Baked Chicken Dinner

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 a Middle Eastern spin by adding a touch of cumin and coriander!


How to make this One Pan 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!

How to make Mediterranean Baked Chicken Dinner

And here’s what you end up with in this one pan Mediterranean Chicken Dinner:

1. Very, very juicy chicken infused with Mediterranean 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.

Close up showing the juicy chicken - Mediterranean Baked Chicken and Potatoes

2. Juicy pops of cherry tomatoes and potatoes that suck up the lemon garlic sauce:

Close up of fork picking up tomato and potato from Mediterranean Chicken and Potato Bake

Mediterranean Baked Chicken Dinner in a pan, fresh out of the oven ready to be served

Another nice thing about this chicken dinner is that marinating 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’s fine to make even without marinating! – Nagi x


Watch how to make it

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Overhead photo of Mediterranean Baked Chicken Dinner

Mediterranean Chicken Dinner

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 55 mins
Total: 55 mins
Dinner
Mediterranean, Western
4.91 from 60 votes
Servings4 - 5 people
Tap or hover to scale
Print
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).
One Pan Lemon Garlic Chicken Potato Bake Nutrition

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 @RecipeTinEats.

Originally published November 2015, updated March 2020 with new photos, new video and most importantly, Life of Dozer section added!

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240 Comments

  1. Jenny says

    March 23, 2021 at 4:09 am

    4 stars
    Delicious flavors. Chicken was superb. Tasted great even with regular onion and tomatoes sliced up. Potatoes weren’t quite cooked though

    Reply
  2. Jacky Cefai says

    February 26, 2021 at 10:13 am

    Made this last night. Delicious! And that sauce, ooof! Thank you for yet another amazing recipe x

    Reply
  3. NM says

    February 25, 2021 at 7:18 pm

    5 stars
    This was so incredible! It’s getting added to my meal rotation on a regular basis.
    I’ve never liked chicken skin (which I know makes me weird) but I scoffed this down.
    Thank you so much!

    Reply
  4. Gabby Bate says

    February 9, 2021 at 7:52 pm

    Made it for dinner tonight Nagi. Absolutely delicious, so quick to prepare and was able to use potatoes, onions, garlic, and tomatoes from my garden..does not get better than that. Thank you!

    Reply
  5. Jen says

    February 6, 2021 at 6:59 pm

    This was absolutely delicious and so easy. I’ll try it with your suggested other flavourings too. Thank you once again, Nagi.

    Reply
  6. Kat says

    February 2, 2021 at 6:43 pm

    5 stars
    Wow. This was delicious, reminded us of an old patatas bravas dish from our favourite Spanish restaurant from years ago. Made this using breast fillets as i didn’t have the other cuts, so added them later as suggested, still turned out fine.

    next time will serve with crusty bread too!

    Reply
  7. Peggy says

    January 29, 2021 at 3:40 pm

    5 stars
    I followed the recipe to the dot (as I always do for all your recipes) but for some reason, I ended up with more sauce than yours. Nonetheless, I served it, and wow, it was so good. Hub originally thought his portion was too large (he’s trying to lose weight), but he ended up finishing everything on his plate. He loved it and I do too!

    Reply
  8. Sandee says

    January 27, 2021 at 1:51 pm

    Just wondering – does this use regular paprika or smoked?

    Reply
  9. Margie says

    January 10, 2021 at 11:03 am

    5 stars
    I made this tonight using turnips instead of potatoes. It turned out very tasty. I had expected complaints about turnips (first time I fed them to the family) but no one complained. (and “why turnips?” — the share box from the farmer’s market included turnips and I needed to use them in something)

    Reply
  10. Natalie says

    December 31, 2020 at 9:06 am

    Hi Nagi, the last time I made this I felt everything was good BUT the chicken became a little dried out. I got some nice new dutch ovens for Christmas I think will help with that problem vs cooking as suggested in a baking pan, but do you have any tips how how to alter the cooking time? Thanks in advance! Big follower of your blog, first time commenting.

    Reply
  11. Nicole says

    December 27, 2020 at 1:10 pm

    Made this for holidays. Absolutely delicious. I marinated for a day and used boneless skinless thighs. I used cut up red potatoes. The dish took much longer to cook than expected. I think if I made this again I would precook potatoes much longer or boil them a bit first to soften them up.

    Reply
  12. Jess says

    November 25, 2020 at 8:39 pm

    5 stars
    Thank you, my family loved it. Everyone wanted seconds. I omitted the tomato due to allergies and added a little cayenne, I will definitely be making it again but I’ll try the tomato next time!
    New family favourite I think.

    Reply
  13. Janice Hines says

    November 10, 2020 at 3:07 am

    5 stars
    I cooked the Mediterranean baked chicken last night. Delicious! This is a keeper

    Reply
  14. Kristina says

    November 7, 2020 at 12:06 pm

    5 stars
    I cooked this earlier in the week and all the family loved it.
    Leftovers ended up with pappardelle on pasta night. I took out the potatoes, which I’m going to pan fry tonight, shredded the chicken off the bones ,chopped up a few mushrooms and added a bit of pasta water at the end. Yum! Another of your great dishes to add to my repertoire! Thanks Nagi.👍😋

    Reply
  15. camille says

    November 7, 2020 at 12:33 am

    Hi nagi! I’m planning to use boneless fillet thigh. You mentioned that I’ll put the chicken after 20 mins of baking time. Do I add the chicken stock at the start of baking time or I’ll put it when I start to cook the chicken? Thank you!

    Reply
  16. Naa says

    November 6, 2020 at 9:09 pm

    This dish was knock-your-sock-off good! My husband was singing praise the entire time during lunch. Added to my recipe list, will definitely be making this a lot more.

    Also, I have never signed upto a blog ever, but this website, I HAD TO. I have made a whole lot of your recipes and all of it was superb. Thank you, Nagi, my fave-go-to chef. Lots of love from Maldives. 💓

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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