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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
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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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this today and it was delicious , the lemon adds a great flavour and the olives add some saltiness , wonderful . I just added 2 tomatoes cut up in wedges . Will make it again for sure
I’m so happy to hear you enjoyed it Marie Claire! Keep on enjoying my recipes and happy cooking.