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Here is a super simple weeknight dinner that feeds a family using one baking dish!! A delicious One-Pan Mediterranean-Inspired Chicken Bake!
We all love those dishes that you can just toss in the oven and let the oven do the work– and this is definitely one of those recipes! Potatoes, artichokes, olives, sun-dried tomatoes, herbs and chicken all come together to make a well-rounded and satisfying dinner. I love all of these bright and earthy Mediterranean flavors and love how they marry together in the oven.
In this One-Pan Mediterranean-Inspired Chicken Bake, I do use boneless, skinless chicken thighs here to prevent the chicken from drying out. You *can* use boneless, skinless chicken breast here—but just be mindful that chicken thighs work best in the oven and ensure you have juicy chicken!
looking for more cozy chicken recipes? try these!
One-Pan Roasted Chicken with Lemony White Beans
Creamy Ricotta Chicken and Orzo Skillet
One-Pan Mediterranean-Inspired Chicken Bake
Ingredients
- 1½ pound yellow potatoes, cut into 1/4-inch wedges
- 1 (14-ounce) can quartered artichokes, drained
- 1/2 cup sun dried tomatoes in olive oil, drained
- 1/2 cup castelvetrano olives, drained and torn
- 1 tablespoon fresh oregano leaves, removed from stem
- 1½ pound boneless, skinless chicken thighs, trimmed of excess fat
For the Sauce:
- 1/3 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1/4 cup lemon juice
- 1 tablespoon red wine vinegar
- 3 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375°F.
- In a 9×13 baking dish, add the yellow potatoes, artichokes, sun-dried tomatoes, olives, and oregano leaves.
- In a medium bowl, whisk the olive oil, dijon, lemon juice, red wine vinegar, garlic, cumin, dried oregano, paprika, garlic powder, salt, and pepper until combined.
- Drizzle half of the sauce mixture over the potato mixture and gently toss.
- Bake, uncovered, for about 15 minutes.
- Remove the potatoes from the oven and give it another toss, Next, place the chicken on top of the potato mixture. Using a pastry brush, brush the remaining sauce over the chicken thighs.
- Transfer back into the oven and continue to bake until the chicken is cooked through and the potatoes are fork tender, 35 to 40 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you double the recipe would you still recommend a 9×13 dish?
I think it should still work in a 9×13! You may just need to cook a little longer!
This recipe was soooo flavorful! My husband and I LOVED it. It is pretty salty, which I enjoy and so does he. I recommend my mom make this, but without as much salt! This is such a good fall or winter meal without needing anything else. It was filling and delicious. Alex killed it! I would also recommend potatoes in the oven for 20 minutes, instead of 15. But that doesn’t change my raking of the recipe because the flavors were incredible and it was very easy!
I love this recipe so much!! Made it once, and now on regular rotation!!
Glad you love it, Isa.