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, because crispy skin… THEN you’re going to throw the rest of the veggies into the pan, throw the pan into the oven, and throw yourself onto the couch for a well need 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?
Lemon Herb Mediterranean Chicken + Potatoes (One Pot)
Ingredients
- 4 skin-on , bone-in chicken thighs
- ¼ cup lemon juice (juice of 1 lemon)
- 3 tablespoons olive oil , divided
- 1 tablespoon red wine vinegar
- 4 large garlic cloves , 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 (capsicum), deseeded and cut into wedges
- 1 large zucchini , sliced
- 4 tablespoons pitted Kalamata olives
- 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.
Fifi says
This recipe is fabulous! I love it!
Rae says
I made this exactly as written in one pot and it was a huge hit with my brother, mother, and 2 children!! My mom and brother are still asking for a repeat a year later!
Drew says
I added in tomatoes and broccoli and I 100% would recommend adding those. I also recommend marinading the chicken for as long as possible for the best taste.
bruces says
My family loved this dish! I personally wouldn’t try to do it in a single pan next time. It would’ve been easier to coat the vegetables in a bowl prior to adding. The end result is all that mattered though – it was a hit!
B MacNeil says
So much flavour and simple to prep and cook. I substituted cherry tomatoes for zucchini. I want to make this meal again tonight is was so delicious!
Vicki says
I would like to make this ahead of time and was thinking I would marinate chicken overnight and then go ahead and sear the chicken the next day in the morning and prepare everything in roaster and stick in refrigerator until I am ready to cook it. Have you done it this way before? Reason being I don’t want to sear chicken and risk splatters on outfit I’m wearing for the dinner party not to mention smelling like the dish etc.
Rlhollo says
I made this to try for a later dinner party. I forgot to add the olives, of which I am a great fan. Still, I was so good and made great leftovers (i remembered to add them then and took it up a notch). I am making it again but will triple for the dinner party, browning the chicken then putting everything in a large roaster. I hope to have at least one serving left for lunch the next day!!
Lynne says
Made this tonight for dinner. It was absolutely wonderful. The only change I made was I substituted mushrooms for the zucchini. So so delicious and the prep was easy. I will definitely make again. Thank you for this great recipe.
Julia says
My family loved it!! We made no alteration. One of the best chicken recipes I’ve ever followed – thank you!
Lisa says
Amazing dish!! I was wondering if you Can you make this in a pressure cooker? Wondering how long the potatoes would take
Karina says
Hi Lisa, yes you can! I’d suggest following the manufacturers directions as all machines tend to be different. My pressure cooker would cook this dish in about 25 minutes. If you try it, please let us know how you go!
Heather Buchanan says
Amazing!!! It was a little bit of prep, but well worth it. I let the chicken marinate over night. Thanks for sharing it!!
naja says
whats the calorie on this dish
Karina says
I like to use myfitnespal.com for any calorie or nutritional information. I hope that can help you too! XO
Kristi Kay Wiseman says
This was simply delicious! I am not good about leaving reviews but I had to comment on this recipe because it was just so good. I think the marinade sauce would be good used with chicken breasts or even tofu.
Kelsey says
This was delicious and so simple! I had double the chicken thighs, so doubled the marinade liquid and garlic but left the spices the same and it was so flavourful. Will definitely make again.
Karina says
That sounds great! I am so glad that you made it and enjoyed it! Thanks so much for sharing and following along with me!
Sherrie says
This meal was absolutely delicious and not too hard to make. Chicken was flavorful and juicy and the vegetables were cooked to perfection. I feel like I just went out to dinner without leaving my home. Will make again. Thank you!
Karina says
I am so glad that it was simple to make and that you enjoyed it! Thanks os much for sharing!
Deanna Piercy says
I made this last night and it’s a winner! We agreed we could eat this every week. I posted pics on Instagram and tagged you. Thank you for sharing this delicious recipe!
QBall says
What a delicious recipe!!! The chicken (which was marinated overnight) was so tender, and the vegetables were sooo yummy! This will definitely be on our weekly meal rotation!
Michelle says
Awesome! I used breasts to cut down in the fat and I didn’t have any basil for the marinade. Next time I will add mushrooms just because we love them. Definitely a keeper!
Bruce says
Awesome recipe! I made it for my wife and mother when she came to visit. They both loved it. I just added mushrooms, because we love them. Flavorful, and delicious.
Karina says
That is great to hear! I am so glad that your wife and mum enjoyed it! Thanks so much for sharing with me!
Hazel says
Delicious! I used lime instead as I have had experiences of lemon in recipes. I forgot the red pepper and olives, will try it again with these
Marcie says
Just done with dinner…..that was delicious!!…thank you for sharing your recipes…absolutely delish!!
Dee says
I used the marinade on boneless skinless chicken breasts which I smoked on my pellet smoker. It was absolutely delicious and moist, and super easy. I then use the rest of the marinade to roast in the oven cauliflower, potatoes and cherry tomatoes. It was fabulous all around and I will definitely make again. Thank you!
Chris Martin says
Wow, so delicious. I changed the recipe around a little since my wife doesn’t like olives. I used capers instead. This dish was so flavorful. Definitely a hit with us both.
Kimbery Spivey Diaz says
What kind of pan/pot did you use ?? I am trying to buy a oven proof skillet that has a top with it and I cannot find anything besides a cast iron pan do you have any suggestions
Karina says
Hi Kimbery, I used an enamel cast iron pan for this one! Other than that, you could use a normal roasting pan with a lid. They are cheaper and work just the same 🙂
Lisa says
This looks delish! I am having 40 people for Mother’s Day and want to give it a try. I will probably need to use a mix of white and dark meat chicken (breast, thigh, drumstick – all bone-in, skin-on). Any idea how it would affect cooking time? Do you think I need to stagger how I add everything (i.e., first the breast for say 5-10 min, then the thighs, then the drumsticks)?
Josie says
Yes!!! Thank you so much! I tried this last night and it was delish! My husband really enjoyed it and that’s quite rare. The dishes were actually minimal which I loved, some one pot recipes are a massive mess to get to the one pot part. Thanks again!
GavinJBranks says
Hello Karina, These look great – I love Garlic & Lemon flavors! Thanks so much for the recipe. I’ve just subscribed to your site.
stevejack says
Delecious 🙂
Linda says
One of the best recipe’s I have ever made. I did cheat and use all the marinade but also added more vegetables. Excellent flavor! I love that it is healthy and in one pot!
johnmorson says
i am so happy to see this recipe,Thank you soooo much for sharing it!
Ashley says
Made this tonight and it turned out lovely! The only thing I plan on doing differently is adding the zucchini a little bit after everything has been cooking for a bit. They were a bit too well done for my taste. But other than that, super delicious!
Marty says
Can I use skinless boneless chicken
Karina says
Hi Marty, yes you can, however you will need to reduce the cook time of the chicken as fillets tend to cook faster than potatoes.
Jennifer says
Made this tonight – doubled recipe to feed a bigger family. What a hit! I served it with crusty bread, and there wasn’t a lick of sauce left on the plates. I’m going to try it with pork tenderloin, and possibly lamb – the sauce is addictive.
Jim says
Very tasty recipe!!! Thank you for sharing it! The only problem that I had was that I couldn’t get my wife to draw the bath for me.
Fran says
This is delish ! made it tonight will make many times this winter
Carol says
Hi Karina, These look great – I love Garlic & Lemon flavors! Right now i’m going to try this & Let me know.
Thanks
Margie says
I only have bone in, skin on chicken breasts. Can I use those instead of the thighs ?
Karina says
Hi Margie. Yes, breasts are fine to use in this!
Karen Cook says
Tried this recipe tonight! FABULOUS!!!
Karina says
Hi Karen! Love hearing that, thank you so much for coming back to let me know!
Sue says
This was phenomenal! Thanks so much for the recipe. I’ve just subscribed to your site.
Karina says
Hi Sue! Thank you so much and welcome!
[email protected] to Zest says
I have just discovered your blog recently and love the look of your recipes. Loving the look of this dish also, the flavor combo sounds amazing and that chicken…well it just looks damn incredible!! Thanks for sharing.
Karina says
Thank you Kylie! Welcome to my blog!
Annie says
Hi! This looks delicious! When you say “drizzle the vegetables with the remaining marinade” do you mean the marinade the chicken had been in, or the half of the marinade that you originally separated and set aside “in a jug to use later”? Thanks!
Karina says
Hi Annie. Yes, the reserved marinade separated and set aside. Not the one the chicken had been in 🙂
Bethany @ Athletic Avocado says
Ughhh totally loving the idea of the one pan wonders! I hate cleaning multiple dishes at dinner! This meal is perfection! Totally swooning over the crispy chicken and potatoes! LOVE
Gia says
This looks delicious!! I get so excited every time you post a recipe since they are all delicious! I have two questions – If I want to leave the potatoes out for a low carb dinner what other vegetable can I substitute that with that will go well with this along with the onions and peppers? Have you tried the recipe with drumsticks? I would be interested in doing that
Karina says
Hi Gia! I have tried this with drumsticks and it’s just as good. For lower carb options, id suggest replacing the potato with cauliflower in the last 15 minutes of baking time. Roasted cauliflower would go nicely!
Berthy says
I’m so happy to see this recipe. I’ve been craving a good baked chicken and potatoes, and this looks like it’s going to hit the spot! THANK YOU! This is our dinner tonight.