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Home Chicken

Mediterranean Baked Chicken Dinner

By:Nagi
Published:2 Mar '20Updated:10 May '23
296 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 minutes mins
Cook: 55 minutes mins
Total: 55 minutes mins
Dinner
Mediterranean, Western
4.84 from 98 votes
Servings4 - 5 people
Tap or hover to scale
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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 @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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296 Comments

  1. Naomi says

    December 9, 2023 at 12:01 pm

    5 stars
    . So easy and so tasty!

    Reply
  2. Maura says

    December 9, 2023 at 11:21 am

    5 stars
    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
  3. Jen says

    December 6, 2023 at 11:54 am

    5 stars
    quick and easy one pot wonder. Super easy and tasted great. everyone loved it.

    Reply
  4. Amber says

    September 10, 2023 at 4:28 pm

    How would you do this in the slow cooker?
    Thanks 😊

    Reply
  5. Vanessa Courage says

    September 9, 2023 at 4:37 pm

    5 stars
    Amazingly simple and delicious!

    Reply
  6. Rosie says

    August 8, 2023 at 12:58 am

    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
  7. Jeff Sulzer says

    July 27, 2023 at 9:47 am

    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
  8. Jeff Sulzer says

    July 27, 2023 at 9:38 am

    5 stars
    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
  9. Judy says

    July 22, 2023 at 7:05 pm

    5 stars
    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

      July 22, 2023 at 7:08 pm

      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
  10. Polly says

    July 13, 2023 at 9:41 pm

    5 stars
    Super easy and super tasty!

    Reply
  11. Kim says

    May 28, 2023 at 11:43 am

    2 stars
    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
  12. Rose says

    May 15, 2023 at 9:50 pm

    5 stars
    As always, this dish is full of flavour and easy to make. Well done, Nagi!

    Reply
  13. Clare says

    May 15, 2023 at 1:39 pm

    5 stars
    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
  14. Sally B says

    April 7, 2023 at 6:49 am

    5 stars
    Amazing! All the family loved it.
    I served with a veg couscous and green salad plus sprinkled feta on top.
    Loved it!!

    Reply
  15. Mike Ferncez says

    March 12, 2023 at 12:52 pm

    5 stars
    Kids loved it. Absolutely delicious. Will make it again.

    Reply
  16. Joanna says

    February 23, 2023 at 8:57 pm

    4 stars
    Tonight’s dinner. Easy to put together, love the sour/sweet sauce. Next time some crusty bread to sop up the sauce.

    Reply
  17. Cosette says

    February 12, 2023 at 3:11 pm

    5 stars
    Delicious. It wont be the last time I make this.

    Reply
  18. Nat says

    December 23, 2022 at 1:34 pm

    I’m wondering if I can add some red and yellow capsicum?

    Reply
  19. Meg says

    September 28, 2022 at 1:16 pm

    5 stars
    Made this last night based purely on wanting something easy, tasty & with the ingredients I already had in the house as I’m house bound with ankle surgery. I had to defrost some chicken thigh fillets so wasn’t able to marinade as long as the recipe stated but I did coat them in the sauce before putting them back in the fridge for the initial 20mins of oven time as the notes recommend so they didn’t dry out. Other than replacing lemon juice with lime juice (pinched from my neighbours tree, thanks J+J) I had everything else – it was delicious, even with the wrong citrus & a 20min marinade! My husband has requested it for next weeks menu plan already & the fussy teens had seconds. Served it with green beans & peas. Yum!

    Reply
  20. IRENE says

    September 5, 2022 at 10:13 pm

    5 stars
    I made this last week. My daughter liked the squishy cherry tomatoes. This dish was easy to make. I like that it’s a one-pot dish. Thank you.

    Reply
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Hi, I'm Nagi!

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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