Here is a super-simple weeknight dinner that feeds a family using a single baking dish: a flavorful One-Pan Mediterranean-Inspired Chicken Bake. This tray-baked meal brings together potatoes, artichokes, sun-dried tomatoes, olives, bright lemon and herbs, and juicy chicken for an easy, well-balanced dinner that’s perfect for busy evenings.
This dish is one of those recipes you can assemble quickly and let the oven do the work. The combination of earthy potatoes and briny Mediterranean ingredients—artichokes, Castelvetrano-style olives, and sun-dried tomatoes—creates depth of flavor while the lemony, herb-forward sauce brightens the whole pan. Boneless, skinless chicken thighs are recommended because they stay juicy during baking; you can substitute boneless, skinless chicken breasts if you prefer, but be mindful they tend to dry out more easily and may require slightly less baking time.
Looking for more cozy chicken recipes? Try these!
Skillet King Ranch Casserole | One-Pan Roasted Chicken with Lemony White Beans | Creamy Ricotta Chicken and Orzo Skillet | Chicken and Rice Taco Skillet
One-Pan Mediterranean-Inspired Chicken Bake
1
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 9×13-inch baking dish, combine the yellow potatoes, drained artichoke quarters, drained sun-dried tomatoes, torn olives, and fresh oregano leaves. Spread them into an even layer.
- In a medium bowl, whisk together the extra virgin olive oil, Dijon mustard, lemon juice, red wine vinegar, minced garlic, ground cumin, dried oregano, paprika, garlic powder, kosher salt, and black pepper until the sauce is well combined.
- Drizzle about half of the sauce over the potato and vegetable mixture and gently toss to coat evenly.
- Bake the potato mixture, uncovered, for about 15 minutes to start softening the potatoes and concentrating the flavors.
- Remove the baking dish from the oven and give the potatoes another gentle toss. Arrange the trimmed chicken thighs on top of the potato mixture. Brush or spoon the remaining sauce over the chicken thighs so they are well coated.
- Return the dish to the oven and bake until the chicken is cooked through and the potatoes are fork-tender, about 35 to 40 minutes more. Total cooking time is roughly one hour. Let rest a few minutes before serving.
Notes and Tips
– Chicken thighs are suggested because they retain moisture during the longer bake; if using boneless, skinless chicken breasts, check for doneness earlier and avoid overcooking.
– If you prefer a crisper potato exterior, cut the potatoes into slightly smaller wedges, or broil for 1–2 minutes at the end while watching carefully.
– For a milder olive flavor, substitute green or Kalamata olives according to taste.
– This dish reheats well: store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a 350°F oven until warmed through.
Nutrition
Carbohydrates: 38g,
Protein: 38g,
Fat: 31g
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
Alex Snodgrass
4
576
Like this? Leave a comment below!
Jump to Comments →