Mediterranean Baked Chicken Dinner – this is a midweek chicken dinner idea that’s one of those “throw it all in a pan” recipes with high returns for minimal effort. With chicken, potatoes, onion and cherry tomatoes, you’ll love how everything sucks up the tasty lemon garlic sauce in this sheet pan dinner!
Mediterranean Baked Chicken Dinner
This is a chicken sheet pan dinner that ticks a lot of boxes for midweek cooking:
complete meal – no need to bother with side salads
low effort prep – no finely chopping anything, no fiddly assemble, just throw it all in a pan
no need to watch over it – pop it in the oven, set the timer and walk away;
no gourmet or hard to find ingredients – plus plenty of substitutions
IT’S TOTALLY DELICIOUS!!! The tasty Mediterranean sauce is not only very, very tasty in its own right, it also keeps everything nice and moist while it’s in the oven (you will love how juicy the chicken is).
I especially love how the potatoes suck up the sauce as they bake. It reminds me of Greek Lemon Potatoes (but a lot less effort!).
What you need for this Chicken Dinner
Here’s what you need for this one pan Mediterranean Baked Chicken Dinner:
Chicken – thighs and drumsticks (bone in, skin on = juicy flesh and golden skin!)
Lemons, lots of garlic, paprika and oregano – to make the tasty Mediterranean sauce;
Honey and mustard – to thicken/sweeten/flavour the sauce;
Potatoes, onion and cherry tomatoes
Customise it!
I’ve used onions, potatoes and cherry tomatoes here but you could really use whatever vegetables you have.
Zucchini, pumpkin, sweet potato, corn cobs spring to mind as ideal substitutions. Rummage around in your fridge and see what you’ve got!
Also, in there spirit of Mediterranean food, I’ve used oregano and garlic here. Try it with rosemary or thyme instead, or give it a Middle Eastern spin by adding a touch of cumin and coriander!
How to make this One Pan Chicken Dinner
Obscenely simple: mix Sauce, toss in chicken, optional marinade, toss it all in a pan and bake.
OK, I skipped one step here. 😇 I add cherry tomatoes partway through the bake time so they don’t turn into unidentifiable mush. But if you’re ok with extremely squishy tomatoes, just add them right in at the beginning!
And here’s what you end up with in this one pan Mediterranean Chicken Dinner:
1. Very, very juicy chicken infused with Mediterranean flavours -the chicken isn’t submerged in sauce because we want the skin to go nice and golden. But the underside is partially in the sauce / steamed which keeps it ultra juicy.
2. Juicy pops of cherry tomatoes and potatoes that suck up the lemon garlic sauce:
Another nice thing about this chicken dinner is that marinating is optional. It definitely adds flavour if you can marinate overnight because then the chicken is flavoured all the way through.
However, there is plenty of sauce in this recipe – enough to mop and dunk and douse every bite you take. So it’s fine to make even without marinating! – Nagi x
Watch how to make it
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Mediterranean Chicken Dinner
Ingredients
Marinade / Sauce
- 1kg / 2lb bone in, skin on chicken thighs and drumsticks (Note 1)
- 1/2 cup (125 ml) lemon juice
- 6 cloves garlic , minced
- 2 tsp Dijon mustard (Optional – Note 2)
- 2 tbsp honey or 1 tbsp sugar (or maple or other sweetener)
- 1 tbsp dried oregano
- 1.5 tsp paprika
- 1 tbsp olive oil
- 1/2 tsp EACH salt and pepper
Bake
- 5 smallish potatoes (7.5cm/3" wide) , quartered (Note 3)
- 2 red onions , quartered
- 1 cup (250ml) chicken broth/stock , low sodium
- 250g/8oz cherry tomatoes (whole)
- 1/2 tsp EACH salt and pepper
- 1 tbsp Olive oil (or oil spray)
- Fresh oregano , for garnish (optional)
Instructions
- Mix Marinade ingredients in a bowl, then add chicken and toss to coat. If time permits, marinate for 24 hours, otherwise proceed to next step.
- Preheat oven to 180C/350F.
- Place potatoes and onion in baking pan, top with chicken. Pour over the chicken stock then marinade from the bowl.
- Bake for 20 minutes, then remove from oven.
- Scatter over cherry tomatoes, drizzle everything with 1 tbsp olive oil, sprinkle with salt and pepper. Bake for a further 30 – 35 minutes until chicken is golden and potatoes are cooked.
- Remove from oven, garnish with fresh oregano if using and serve!
Recipe Notes:
- Marinating – benefits from marinating but not critical. Sauce has so much flavour (and there’s lots of it) it compensates;
- Pan size – ingredients should fit snugly. If they are too spaced out, too much of the liquid will evaporate while baking and you won’t end up with much sauce.
Nutrition Information:
Originally published November 2015, updated March 2020 with new photos, new video and most importantly, Life of Dozer section added!
More Dinner in One Pot!
Life of Dozer
This is a 3 seater lounge – or one Dozer. 🙄
Marinated for 1hr. Used chicken bone in thighs and was not even being close to done after following all directions, and cooking for a total of 1hr. And 1/2. Like the idea but will tweak it my way.
Hi Karen – that’s really strange!!! 1 1/2 hours in the oven and the chicken wasn’t cooked????
Awesum recipe!
Thanks so much Roy! 🙂
Did any other reviewer actually venture to TRY this recipe? I did. Let me first say that this is confirmed full of flavor exactly as Nagi promised! A woman of her word indeed! I will make this recipe again and again. But, in an effort to help any reader who gives this a try, I would like to share one difficulty I had with the recipe. By the time all of the other ingredients in the baker were baked to perfection, the potatoes in my baker remained substantially uncooked. I had to cook the dish much longer than specified here to get the potatoes done. This could be because I selected Yukon potatoes, which may take longer to cook than other varieties. But can you imagine how good it was to mash the potato to fluffy perfection once served so that the potato can take up all broth! Perhaps Nagi’s used another type of potato in her recipe and it would help to have her specify her potato of choice. I’d make this recipe with Yukon potatoes again, but would blanche the potatoes first. Hope this helps!
Hi Bob! Thank you so much for your helpful message! To my knowledge Yukon takes around the same time to bake as other potatoes, the only thing I can think is that the potatoes were much larger than the drumsticks which is why the cook time was out? As you can see in the photos, my potatoes were cut into quarters so they are smaller than the head of the drumsticks. I found these cooked perfectly in the time it took to cook the chicken! I am SO GLAD you enjoyed the flavour Bob, thank you again for your wonderful message!!!
Hi, can I cook this in the morning and reheat in the oven later that day?
Thanks
Hi Sarah! Yep, that will work fine for this! Just reheat at 180C/350F uncovered until it heats through and the chicken skins becomes a bit crispy again 🙂
Can I use a dutch oven and not put it in a baking pan/oven?
You sure can Linda! 🙂
I made this last night. My boyfriend and I loved it! So many good flavors mixed together. 🙂
I’m so glad you and your boyfriend enjoyed it Elle! Thank you! 🙂
Wow! This looks great! Definitely on my list for the party now!
Thanks Jon!! 🙂
Ten minutes for something like this? Surely you mean you use a Jamie Oliver clock. (I’ve never made his recipes in 30 minutes).
This is just gorgeous, Nagi – fit for a king.
*Snort!* Even I can’t make Jamie’s 15 minute meals in 15 minutes!! This is massively less stressful than his meals!!!
was disappointed with this recipe… I followed it exactly and it turned out very dry… not sure what I did wrong. marinated for several hours. Used chicken drum sticks with skin on. used lemons did everything and read all your notes………. I am a great follow of your site and found all your dishes to be beautiful. This is my first time writing
Oh dear! That’s very odd! Drumsticks are a “dark meat” so it’s very hard to overcook them to the point of being dry, certainly not with the baking time in this recipe. I’m quite baffled! Were they very small drumsticks?? Or does your oven run extremely hot? They are the only things I can think!
I just tried to pin this. Pinterest rejected every photo as “may link to spam”. I wonder if you can do anything about this, or is it just my crazy computer? I’ve never had a problem pinning any of your recipes before.
Oh dear! I’m sorry I have no idea Laura! BOO if your computer things I’m spam!!! <3 Here is a link to a pin on my board for this recipe :) https://www.pinterest.com/pin/349591989804728929/
It happens! I remember I threw away my knife once. Oops, good that I realized very quickly. Anyhow, this chicken are nicely browned. I love the charred on the lemon. Can’t wait to try this easy and flavorful dish! 🙂
Don’t feel bad, I threw away a $3000.00 check once because thought it was junk mail.
BA HA! I did that the other day! Though just in my kitchen bin 🙂 I’m always trying to multi task!!
Usually just a lurker and fan, I have to tell you – I must have been channeling you about 2 weeks before this post…Used almost exactly this proportion of same ingredients to marinate/bake chicken thighs for my niece’s wedding reception…They were part of a large buffet and were scarfed down with much lip-smacking!
NO! What a co-incidence, I love that!!! Congratulations to your niece, how wonderful!
Made this the other night with cut up chicken..(husband loves dark pieces and I love breast)…came out delicious…NOT DRY…very moist…I would definitely make again! Thanks so much:)
I’m SO GLAD you loved it Lyn!!! YAY!!! Thank you so much for coming back to share your feedback! N x
This sounds amazing!!! And the sauce sounds good enough to just drink! Yum 🙂
Thanks so much!! <3
It looks simple and yummy. Thanks for the wonderful recipe that you have shared with us. I’ll be looking on for some of your recipe’s.
Thank you Jesse!
I love one pot dishes like this! Looks delish!
Thanks Sabrina! 🙂
It looks so tasty and so simple at the same time 🙂 I love this kind of comfy recipes
Thank you so much! N x
I like this kind of one dish meal. Perfect for busy nights. The flavor sounds great to me. Yum!
Thanks so much Holly! 🙂
I’m going to make this tonight! Do you think it would be okay to use a dutch oven, or would the ingredients be too crammed in there?
Hi there Ellen! I think it will work fine 🙂 Just put the chicken on top and the potatoes underneath. The potatoes won’t brown as much but that’s ok! It is suck up all the juices of the sauce instead – delish! 🙂
Bone-in chicken breasts would probably work, no? I want to make this tonight! Looks scrummy!
It sure will! 🙂 Just have a read of my recipe notes, I’ve given cook time directions for breast. 🙂
Ok I made this last night and it was delicious! I used four fairly large bone-in chicken breasts and a large shallot (because that’s all I had). Took a bit longer to cook because of the size of the chicken, but it was juicy and delicious. The sauce itself is to die for. Thanks for this!
YAY YAY!!! I’m SO GLAD you enjoyed it Nancy!!! N x