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!
One-Pan Mediterranean-Inspired Chicken Bake
- 1 ½ lb yellow potatoes cut in half then ¼-inch wedges
- 1 [14-oz] can quartered artichokes drained
- ½ cup sun dried tomatoes in olive oil drained
- ½ cup castelvetrano olives drained and torn
- 1 tbsp fresh oregano leaves removed from stem
- 1 ½ lb boneless skinless chicken thighs, trimmed of excess fat
For the Sauce:
- 1/3 cup extra virgin olive oil
- 1 tsp dijon
- ¼ cup lemon juice
- 1 tbsp red wine vinegar
- 3 cloves garlic minced
- ½ tsp ground cumin
- ½ tsp dried oregano
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- Preheat the oven to 375 degrees F.
- In a 9x13 baking dish, add the yellow potatoes, artichokes, sun dried tomatoes, olives and oregano leaves.
- In a medium bowl, whisk to combine the olive oil, dijon, lemon juice, red wine vinegar, garlic, cumin, dried oregano, paprika, garlic powder, salt and pepper.
- Drizzle half of the sauce mixture over the potato mixture and gently toss.
- Place into the oven, uncovered to allow the potatoes to partially cook, 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, about 35 to 40 minutes.
OliviaMay 9, 2022 at 12:44 pm
The flavors of this dish were great, but I had a similar experience to the other reviews with the potatoes taking significantly longer. I did follow Alex’s updated directions, but my potatoes still needed almost 20 minutes after the chicken was finished. I would make again with adjustments to the cook time.
Ashley WApril 21, 2022 at 1:02 am
Love love love, Alex and her recipes. After getting her cookbooks from the library and making recipes which have now become favorites,I checked out the blog and found this one. WOW. So much flavor!! I did make modifications based on what I had in the house.. no roasted potatoes, but leftover mashed (which were amazing with the drippings on top), bone in skin on thighs that I marinated in the sauce recipe. I also added a dozen smashed garlic cloves to the marinade and then added a zucchini halfway through. I did 400 for 42 minutes and it was perfect. I added my olives to my plate because hubby doesn’t like them. Well absolutely makes this again.
Diana RApril 5, 2022 at 3:09 am
The flavors are amazing – this is soooo good! Some of the potatoes weren’t quite done but I should have cut them a little smaller. I used bone in skin on thighs. Thank you for another amazing recipe!!
SarahMarch 22, 2022 at 1:22 am
I’ve made this twice and still can’t get the potatoes right. I think next time I will pre bake them on a cookie sheet for like 30 minutes and then combine with the rest. Even with slightly under cooked potatoes the flavors are so delicious!!
alisonFebruary 20, 2022 at 11:26 pm
seems like way too much lemon juice? I tasted it before putting it on the chicken and it was very sour.
MadalinFebruary 12, 2022 at 7:35 pm
Definitely a keeper, family favorite. SO delicious!
DonnaFebruary 4, 2022 at 12:21 am
Could this be frozen, uncooked, then put in the oven or crock/insta-pot?
EricaJanuary 26, 2022 at 3:20 pm
I made this after the recipe was updated and baked at 400 degrees–the 20-25 min is still way too short for the chicken. If I make it again, I’ll put the chicken in with the potatoes at the beginning and cook the entire dish for at least 50 minutes.
GinaJanuary 24, 2022 at 2:12 pm
I also had to bump up the oven temperature and cook this for about double the time listed. Make sure to cut the potatoes in thinner wedges as mine were still pretty hard even after baking for 50 minutes. Delicious flavor, just needed to adjust the cook time by quite a bit.
AlexJanuary 24, 2022 at 4:14 pm
I made some edits to the recipe to ensure this doesn’t happen again! sorry about that!! xoxo
LanetteJanuary 23, 2022 at 1:53 am
Laura GideonJanuary 20, 2022 at 4:16 am
Well, I think I could eat the whole dish myself but I have to feed my family. After reading the reviews I bumped my oven up to 400 and kept going back to check on it. Overall it took me an hour and 10 minutes to have it cooked to my liking. I was checking the temp and the texture of the potatoes and they kept meeting more time. Also no I use chicken breast which I’ve pounded before. Overall amazing just needed more time.
SusannahJanuary 19, 2022 at 11:58 pm
I cooked potatoes for 20 minutes and then added chicken and cooked for 30 minutes more.
AlJanuary 19, 2022 at 11:47 pm
Cooking this right now and the chicken is definitely not done, even after 30 minutes, so I came back to check the comments. The oven probably makes a difference. Smells great in here though!
MaggieJanuary 19, 2022 at 12:23 am
This recipe was absolutely delicious! I didn’t have fresh oregano, so I used dried. The timing wasn’t right for me, 20 minutes at 375 seemed too short and too cool for chicken thighs and when I checked the temp at 20 minutes, the chicken was only at 85 degrees. I ended up bumping the oven to 400 for an extra 25 minutes. Chicken was tender and juicy and the potatoes were soft. Flavors were absolutely wonderful. Loved this meal!
JayJanuary 21, 2022 at 1:19 am
My dish also took double the time. The chicken was only at 88 degrees when we checked it after 20 min. Bumped to 400 and added another 30 min.
AllisonJanuary 19, 2022 at 12:13 am
MeenaJanuary 18, 2022 at 11:18 pm
My potatoes definitely took a lot longer than 20 mins to cook properly. I took the chicken out and left the mixture to cook double the time.
Frances WardJanuary 18, 2022 at 4:55 pm
oregano or sage? decorative leaves look like sage
KimberlyJanuary 18, 2022 at 2:56 am
Recipe should be updated to say 9×13 inch baking dish. Not 9×3. 20 mins wasn’t long enough for potatoes to cook, had to throw them back in. Lots of acidity/tangy-ness to the recipe but that’s about it. Overall misses the mark on complex flavors.
MariaJanuary 18, 2022 at 12:25 am
Could you also use bone in skin on chicken thighs?
AlexJanuary 26, 2022 at 1:33 pm
yes! but just go ahead and add the chicken at the very beginning of the cook time since they take longer.
AudteyJanuary 17, 2022 at 9:59 pm
This recipe sounds amazing but The cooking time must be wrong .. the potatoes won’t cook in 20 minutes at 375.
AlexJanuary 24, 2022 at 5:12 pm
I just edited to fix!
Chris Van HornJanuary 26, 2022 at 10:16 pm
So what is total cooking time?
RachelJanuary 28, 2022 at 1:47 am
I think this recipe is perfect using bone in chicken thighs at 400 for 60 mins. Everything cooked well including the potatoes.