ONE PAN MEDITERRANEAN CHICKEN AND POTATOES
on Feb 03, 2025
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Crispy chicken thighs and oven-roasted potatoes are served on a bed of bitter arugula and plenty of lemony, garlicky pan drippings for a tasty weeknight meal.
I’m back with another one-pan chicken dinner! I know these are a staple for many of you. After all, there’s no such thing as too many easy, simple, weeknight dinner recipes, right?!
This One Pan Mediterranean Chicken and Potatoes recipe is bursting with flavor and incredibly simple to make.
I’m using bone-in, skin-on chicken thighs for this dish. Not only are they extremely juicy and forgiving to cook, but they also tend to be a less expensive cut of meat.
The thighs are placed in a large casserole dish or Dutch oven and surrounded by tender baby potatoes. Then, they’re coated in a delicious garlic, lemon, and nutritional yeast-based dressing to bring this recipe over the top.
To really give this dish its Mediterranean flare, I lean into two pantry items: canned artichokes and roasted red peppers. When cooked in the oven along with the chicken and potatoes, these two additions really shine.
Chicken and potatoes is such a classic combo, and I just know that my Mediterranean-inspired take on this tried-and-true dinner will soon be a family favorite in your household too! Enjoy!
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Key Ingredients for Greek Chicken and Potatoes
This quick and easy one-pan chicken dinner only requires a few pantry and fridge staples. Here’s what you’ll need.
- Chicken Thighs: I love having bone-in, skin-on chicken thighs in my freezer. Any cut of chicken will work, but the cooking time will vary. If using boneless, skinless thighs, bake the potatoes for 30 minutes and then add the chicken thighs to the dish.
- Baby Potatoes: Tender, fluffy, and absolutely irresistible when roasted in the oven!
- Olive Oil: Choose a high-quality olive oil since this is what gives the dish its flavor.
- Lemon: Bright, fresh, and tart, the juice of one lemon is a perfect complement to rich dark meat chicken thighs.
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Pin It- Shallot and Garlic: Both of these add a nice punchy flavor to the dressing.
- Herbs: You’ll need a touch of smoked paprika and dried oregano.
- Nutritional Yeast: This adds a cheesy flavor without the dairy to the dressing, and is a nice pairing with the lemon and garlic. You can easily omit this ingredient if you’d prefer.
- Honey: A bit of sweetness to round out the flavors.
- Artichoke Hearts: A can of artichokes elevates this dish.
- Roasted Red Peppers: Having a jar of these intensely sweet peppers in the fridge is a game-changer. Tear them into bits and tuck them in between the chicken and potatoes for a punch of flavor in every bite!
- Arugula: I like to serve this dish over a bed of bitter arugula greens — it’s a great contrast to the rich and savory chicken and potatoes.
How to Make Oven Roasted Mediterranean Chicken and Potatoes
First, preheat the oven to 400°F.
In a small jar or measuring cup, whisk together the olive oil, lemon, shallot, garlic, smoked paprika, oregano, honey, nutritional yeast, salt, and pepper. Set aside.
Add the bone-in, skin-on chicken thighs, skin-side-up, to a 9×13 baking dish and scatter the halved potatoes around the chicken.
Pour the olive oil dressing on top and rub into the chicken and potatoes, ensuring that it is evenly incorporated. I like to use kitchen gloves during this step but that’s just a matter of preference!
Wedge the roasted red peppers and artichokes into the baking dish.
Bake for 60 minutes, uncovered, until the chicken is fully cooked and the potatoes are nice and golden brown. Broil everything for 3 to 5 minutes until the chicken skin is deep golden brown.
Serve the chicken and potatoes over a bed of arugula and top with plenty of delicious pan drippings. ENJOY!
ONE PAN MEDITERRANEAN CHICKEN AND POTATOES
Ingredients
- 4 chicken thighs, bone-in, skin-on
- 1 pound baby potatoes, halved
- ¼ cup olive oil
- ¼ cup lemon juice (about 1 lemon)
- 1 small shallot, minced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons nutritional yeast
- 1 tablespoon honey
- 2 teaspoons salt
- ½ teaspoon pepper
- 1 cup artichoke hearts, quartered
- ½ cup roasted red pepper, torn into bite-sized pieces
- Arugula, for serving
Instructions
- Preheat the oven to 400°F.
- In a small jar, whisk together the olive oil, lemon, shallot, garlic, smoked paprika, oregano, nutritional yeast, honey, salt, and pepper.
- Add the chicken, skin-side up, to a 9×13 baking dish and scatter the potatoes around the chicken.
- Pour the olive oil mixture on top and rub into the chicken and potatoes, ensuring that it is evenly incorporated.
- Wedge the roasted red peppers and artichokes into the baking dish.
- Bake for 60 minutes, uncovered, then broil for 3 to 5 minutes until the chicken skin is deep golden brown.
- Serve the chicken and potatoes over a bed of arugula and top with plenty of delicious pan drippings. ENJOY!
Great recipe! So healthy and delicious! I added kalamata olives, grape tomatoes and zucchini!
So yummy! Thanks so much for leaving a comment and a review, Jamie!
This was sooo good! And easy! Def will make again.
So happy to hear that, Allison! Thank you!