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Greek Chicken Bake
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4.70 from 23 votes

One-Pan Mediterranean-Inspired Chicken Bake

Total Time1 hour
Servings: 4 People


  • 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.