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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.
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.
I cooked potatoes for 20 minutes and then added chicken and cooked for 30 minutes more.
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!
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!
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.
Absolutely delicious!!
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.
oregano or sage? decorative leaves look like sage
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.
Could you also use bone in skin on chicken thighs?
yes! but just go ahead and add the chicken at the very beginning of the cook time since they take longer.
This recipe sounds amazing but The cooking time must be wrong .. the potatoes won’t cook in 20 minutes at 375.
I just edited to fix!
So what is total cooking time?
I think this recipe is perfect using bone in chicken thighs at 400 for 60 mins. Everything cooked well including the potatoes.