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One Pan Mediterranean Chicken - Olivia Adriance
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5 from 2 votes

ONE PAN MEDITERRANEAN CHICKEN AND POTATOES

A comforting, healthy, one-pan chicken and potatoes recipe that will please just about anyone who’s joining you at the dinner table!
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American, Greek, Mediterranean
Keyword: Baked chicken thighs, Chicken thigh recipes, Greek chicken, Sheet pan chicken
Servings: 4
Author: Olivia Adriance

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 9x13 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!