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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.
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.
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.
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!!
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!!
seems like way too much lemon juice? I tasted it before putting it on the chicken and it was very sour.
Definitely a keeper, family favorite. SO delicious!
Could this be frozen, uncooked, then put in the oven or crock/insta-pot?
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.
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.
I made some edits to the recipe to ensure this doesn’t happen again! sorry about that!! xoxo
Delicious 😋