One-Pan Mediterranean Chicken and Potatoes
Tender Mediterranean-spiced chicken thighs baked with seasoned baby potatoes in one convenient pan. This easy dump-and-bake dinner delivers juicy chicken and crispy potatoes with minimal cleanup.
Equipment
Ingredients
Chicken Marinade
chicken thighs or breasts (raw)
680 g
olive oil (liquid)
80 ml
garlic (minced)
3 clove
lemon (juiced)
22 ml
parsley (chopped)
20 g
oregano (dried)
1.5 g
cumin (ground)
1.5 g
coriander (ground)
1.5 g
paprika (ground)
1.5 g
salt
6.25 g
black pepper (ground)
1.25 g
Potatoes
baby potatoes (cut into small pieces)
680 g
olive oil (liquid)
30 ml
salt
5 g
black pepper (ground)
0.5 g
paprika (ground)
1 g
garlic powder
1.5 g
oregano (dried)
0.5 g
Instructions
Prepare the marinade
Mix together all marinade ingredients in a bowl.
Marinate the chicken
Add chicken and coat well. Marinate at least 30 minutes or overnight.
Preheat the oven
Preheat oven to 400°F (200°C).
Season the potatoes
Toss potatoes with olive oil and seasonings in a baking dish.
Assemble and bake covered
Place chicken on top of potatoes and pour over remaining marinade. Cover and bake 50–55 minutes.
Finish uncovered
Uncover and bake another 15–20 minutes until golden and tender.
Optional broil for color
Optional: Broil 2–3 minutes for extra color.
Garnish and serve
Top with feta, parsley, lemon juice & tzatziki. Serve with warm pita bread or a simple salad.
Storage
Store covered in refrigerator. Reheat until internal temperature reaches 74°C
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