One-Pan Mediterranean-Inspired Chicken Bake
Servings: 4 People
Ingredients
- 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
Instructions
- 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.