Mediterranean Baked Chicken Dinner

Why You’ll Love This Recipe

This recipe combines juicy, flavorful chicken with an array of fresh vegetables, all roasted together to create a complete dinner. The Mediterranean-inspired marinade makes the chicken incredibly tender and flavorful, while the roasted potatoes and tomatoes absorb all those savory flavors, creating a balanced and comforting meal. It’s a perfect option for a weeknight dinner or a meal prep for the week ahead.

Ingredients

Marinade / Sauce:

• 1 kg (2 lbs) bone-in, skin-on chicken thighs and drumsticks
• 1/2 cup (125 ml) lemon juice
• 6 cloves garlic, minced
• 2 tsp Dijon mustard (Optional)
• 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 salt
• 1/2 tsp pepper

Bake:

• 5 smallish potatoes (about 7.5 cm / 3″ wide), quartered
• 2 red onions, quartered
• 1 cup (250 ml) chicken broth/stock, low sodium
• 250 g (8 oz) cherry tomatoes (whole)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp olive oil (or oil spray)
• Fresh oregano, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Chicken: In a large bowl, combine lemon juice, minced garlic, Dijon mustard (if using), honey, oregano, paprika, olive oil, salt, and pepper. Whisk together until well combined. Add the chicken thighs and drumsticks to the bowl and toss to coat. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
2. Prepare the Vegetables: Preheat the oven to 400°F (200°C). In a large baking dish or sheet pan, arrange the quartered potatoes and red onions. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
3. Add the Chicken: After the chicken has marinated, place the chicken thighs and drumsticks on top of the potatoes and onions, skin-side up. Pour any remaining marinade over the chicken.
4. Roast: Pour the chicken broth into the baking dish, around the chicken and vegetables. Add the cherry tomatoes, scattering them around the dish. Roast in the preheated oven for 40-45 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the potatoes are tender.
5. Finish and Serve: Once done, remove the baking dish from the oven. Garnish with fresh oregano if desired, and serve hot.

Servings and Timing

• Servings: 4
• Prep time: 15-20 minutes (plus marinating time)
• Cook time: 40-45 minutes
• Total time: 1 hour

Variations

• Vegetable additions: Add other Mediterranean vegetables like bell peppers, zucchini, or olives for more color and flavor.
• Chicken alternatives: You can use boneless, skinless chicken thighs or breasts if you prefer, though bone-in, skin-on chicken will give the dish more flavor.
• Herb variations: If you don’t have fresh oregano, feel free to substitute with basil or thyme for a slightly different flavor profile.
• Spicy kick: For some heat, add a pinch of red pepper flakes to the marinade or sprinkle over the chicken before roasting.

Storage/Reheating

• Storage: Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes until heated through. You can also use the microwave, but for better results, reheat in the oven to keep the skin crispy.

FAQs

Can I make this recipe ahead of time?

Yes! You can marinate the chicken the night before and store it in the fridge until you’re ready to cook. You can also prepare the vegetables in advance and refrigerate them until you’re ready to roast.

Can I use chicken breasts instead of thighs and drumsticks?

Yes, boneless, skinless chicken breasts can be used, but they will cook faster than bone-in cuts, so check for doneness after about 25-30 minutes.

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes would be a great substitute. They’ll add a natural sweetness that complements the honey in the marinade.

Can I use fresh garlic instead of minced garlic in the marinade?

Yes, you can use fresh garlic; just be sure to mince it finely to release its flavor.

What can I serve this with?

This dish is complete on its own, but you can serve it with a side of Greek yogurt or a simple salad with feta cheese and olives for added freshness.

Can I cook this in a slow cooker?

Yes, you can transfer the marinated chicken and vegetables to a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, or until the chicken is fully cooked and tender.

How do I know the chicken is fully cooked?

Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). The meat should also be juicy and no longer pink inside.

Can I use another type of chicken, like wings or drumettes?

Yes, you can use wings or drumettes, but adjust the cooking time as they will cook faster than bone-in thighs and drumsticks.

Can I freeze leftovers?

Yes, you can freeze leftover chicken and vegetables in an airtight container for up to 2-3 months. To reheat, bake in the oven or microwave until hot.

How can I make this recipe spicier?

Add a pinch of red pepper flakes or a diced chili to the marinade for extra heat.

Conclusion

Mediterranean Baked Chicken Dinner is a wholesome, vibrant, and incredibly flavorful dish that’s perfect for busy weeknights or meal prep. The combination of roasted chicken, tender potatoes, and juicy cherry tomatoes, all infused with a zesty, honey-lemon marinade, will transport your taste buds straight to the Mediterranean. It’s an easy yet impressive meal that’s sure to become a favorite in your dinner rotation.

Print