One-Pan Mediterranean-Inspired Chicken Bake
Servings: 4
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 9x13 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
Calories: 576kcal | Carbohydrates: 38g | Protein: 38g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1682mg | Potassium: 1434mg | Fiber: 6g | Sugar: 2g | Vitamin A: 675IU | Vitamin C: 56mg | Calcium: 90mg | Iron: 4mg