Garlic Lemon Herb Mediterranean Chicken And Potatoes, all made in the ONE PAN for an easy weeknight dinner the whole family will love!
Garlic Lemon Herb Mediterranean Chicken And Potatoes is an easy and healthy recipe for the perfect dinner!
With all of the recipe testing, video making and chaotic hair pulling going on around here, this one pan meal was welcomed with opened arms. There’s nothing easier than throwing ingredients into a pan and letting the oven do the work.
Juicy, crisp chicken infused with lemon, garlic and herbs, baked in the same pan as crispy potatoes, charred peppers (capsicums), zucchini and onion. A complete meal in a pan ready in less than an hour!
One pot and pan dinners are a favourite around here. Spanish Chicken and Rice, Ravioli in a Creamy Tomato Beef Sauce, Lemon Garlic Baked Salmon + Asparagus, to name a few. But this one takes the cake — or the potato, as the case may be.
For this recipe, you’re going to sear your chicken first, for crispy skin. Then you’re going to throw the rest of the veggies into the pan, put the pan in the oven, and throw yourself onto the couch for a much needed half hour nap before it’s done. I hear you cheering. I’m cheering right here with you.
THEN you’re going to order someone to wash that ONE PAN for you….plus any dirty dishes, while you go take a warm bath with a full stomach and content grin on your face. Am I right?
And if this recipe has sparked a one pan/pot addiction, try these other recipes:
One Pot Chicken Fettuccine Alfredo with Bacon
One Pot Italian Chicken and Rice
One Pan Juicy Herb Roasted Turkey & Potatoes With Gravy
Lemon Herb Mediterranean Chicken + Potatoes (One Pot)
Ingredients
- 4 chicken thighs skin on and bone-in
- ¼ cup lemon juice juice of 1 lemon
- 3 tablespoons olive oil divided
- 1 tablespoon red wine vinegar
- 4 cloves garlic crushed
- 3 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons salt plus extra
- 8 baby potatoes halved
- 1 red onion cut into wedges
- 1 red bell pepper deseeded and cut into wedges
- 1 zucchini large, sliced
- 4 tablespoons pitted Kalamata olives
- 4 lemon slices to serve
Instructions
- Pat thighs dry with paper towel. In a shallow dish, combine the lemon juice, 2 tablespoon of olive oil, vinegar, garlic, basil, oregano, parsley and salt. Pour out half of the marinade and store in a jug to use later.
- Add the chicken to the marinade in the dish and coat evenly. Cover and marinate for 15 minutes if rushed; 1 hour if time allows; or over night, turning each chicken thigh occasionally in the marinade.
- Preheat oven to 220°C | 430°F. Heat the remaining 1 tablespoon of olive oil in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden browned (about 4 minutes each side). Drain some of the excess fat, leaving about a tablespoon for added flavour.
- Arrange the vegetables around each chicken thigh. Drizzle the vegetables with the remaining marinade, tossing them through the oil mixture to evenly coat.
- Cover skillet or dish with lid (or foil), and bake until the potatoes are soft and the chicken is completely cooked through (about 35 minutes). Change oven setting to grill / broil on a medium heat setting; uncover and cook for about 5-10 minutes, or until chicken and potatoes are crispy and golden browned. Serve with olives and lemon slices.
Notes
- Before baking, sear chicken thighs till browned to lock in moister and flavour of marinade.
Theresa says
I absolutely loved this recipe! So flavorful and delicious.
Dan Rosen says
Delicious! I’ve made this probably 100 times and always great. I use whatever vegetables we have around. Always baby potatoes, red onions, olives, corn, broccoli, red or yellow peppers, cauliflower, asparagus, artichoke quarters, Brussel sprouts and more.
Pat says
So tasty and easy to make. No changes to the original recipe needed, it’s perfect. I make this at least once a month. Thank you for sharing!
Tina R Glover says
I can’t even count the number of times I have made this. I use a combination of skinless boneless thighs and breasts to please everyone in my household. I do not sear the chicken before hand due to pure laziness so that would take it up even another notch I am certain. I have never used zucchini just because I never have it but I have subbed in cherry tomatoes as many reviewers suggested. I am sure the suggested mushrooms would be good too. I do add both green and kalamata olives along with some capers. The sauce is amazing! It is an all in one meal for sure and the combination of flavors is out of this world. Thank you so much for sharing this recipe.
Darryl, REALTOR ® says
I made this for Father’s day dinner and served with couscous. OMG! NOM nom nom nom nom nom nom nom nom nom. I did increase herb load and used merlot instead of red vinegar (it’s that French cook in me) along with swapping red pepper with jalapenos. This is definitely a good recipe to play with.
Barb says
Very flavourful and delicious. We loved it!
Christina says
I am a terrible cook, so I’m always looking for easy 5-star recipes. I’ve never rated a recipe before, but I felt I had to because this one was so easy and delicious! I mistakenly added 3 tablespoons of olive oil to the marinade, but it didn’t affect the dish. I also mixed the vegetables in the marinade in a plastic bag before putting them in the pan because my pan was too small to mix them without making a mess. I used a large iron skillet and did the recipe exactly, even the timing (I did a 5 minute broil on high), and it was so flavorful and perfect amount of seasoning. My husband is very picky about “exotic” meals, and he loved it! This will be one of my weekly meals from now on.
Elisa says
This dish was amazing!! So flavorful. I made a few changes but not to the marinade
as it was perfect. I used bone in breasts, skipped the red peppers and used tomatoes instead for color. Had some artichoke hearts and yellow squash on hand so threw them in with the other recipe veggies. But that marinade…it made the whole dish! So delicious! Thanks for sharing this recipe…definitely on my meal rotation!
Ranjit Singh says
Excellent recipe. Easy to make. I skipped the zucchini. Also after frying the chicken, and getting rid of the oil I deglazed the pan with half cup of white wine. The fond in pan added a ton of flavor. Also added feta cheese before serving.
Michele Winkler says
So happy I stumbled on this recipe. It is so delicious and easy to prepare. I’ve made it twice this month and shared it with friends who also love it. Thank you for posting it!