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.
Rlhollo says
April 11, 2019 atI 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
February 5, 2019 atMade 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
January 25, 2019 atMy family loved it!! We made no alteration. One of the best chicken recipes I’ve ever followed – thank you!
Lisa says
December 17, 2018 atAmazing dish!! I was wondering if you Can you make this in a pressure cooker? Wondering how long the potatoes would take
Karina says
December 19, 2018 atHi 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
October 4, 2018 atAmazing!!! It was a little bit of prep, but well worth it. I let the chicken marinate over night. Thanks for sharing it!!
naja says
September 29, 2018 atwhats the calorie on this dish
Karina says
October 3, 2018 atI like to use myfitnespal.com for any calorie or nutritional information. I hope that can help you too! XO
Kristi Kay Wiseman says
September 14, 2018 atThis 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
June 1, 2018 atThis 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
June 1, 2018 atThat 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
April 29, 2018 atThis 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
April 29, 2018 atI am so glad that it was simple to make and that you enjoyed it! Thanks os much for sharing!
Deanna Piercy says
April 19, 2018 atI 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
April 15, 2018 atWhat 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
March 21, 2018 atAwesome! 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
March 3, 2018 atAwesome 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
March 4, 2018 atThat is great to hear! I am so glad that your wife and mum enjoyed it! Thanks so much for sharing with me!
Hazel says
January 11, 2018 atDelicious! 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
December 30, 2017 atJust done with dinner…..that was delicious!!…thank you for sharing your recipes…absolutely delish!!
Dee says
December 13, 2017 atI 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
December 11, 2017 atWow, 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
May 24, 2017 atWhat 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
May 25, 2017 atHi 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
May 7, 2017 atThis 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
February 3, 2017 atYes!!! 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
January 4, 2017 atHello Karina, These look great – I love Garlic & Lemon flavors! Thanks so much for the recipe. I’ve just subscribed to your site.
stevejack says
October 21, 2016 atDelecious 🙂
Linda says
October 18, 2016 atOne 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
October 11, 2016 ati am so happy to see this recipe,Thank you soooo much for sharing it!
Ashley says
October 11, 2016 atMade 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
September 29, 2016 atCan I use skinless boneless chicken
Karina says
September 29, 2016 atHi 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
September 28, 2016 atMade 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
September 27, 2016 atVery 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
September 27, 2016 atThis is delish ! made it tonight will make many times this winter
Carol says
September 21, 2016 atHi Karina, These look great – I love Garlic & Lemon flavors! Right now i’m going to try this & Let me know.
Thanks
Margie says
September 19, 2016 atI only have bone in, skin on chicken breasts. Can I use those instead of the thighs ?
Karina says
September 19, 2016 atHi Margie. Yes, breasts are fine to use in this!
Karen Cook says
September 17, 2016 atTried this recipe tonight! FABULOUS!!!
Karina says
September 19, 2016 atHi Karen! Love hearing that, thank you so much for coming back to let me know!
Sue says
September 16, 2016 atThis was phenomenal! Thanks so much for the recipe. I’ve just subscribed to your site.
Karina says
September 19, 2016 atHi Sue! Thank you so much and welcome!
[email protected] to Zest says
September 16, 2016 atI 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
September 16, 2016 atThank you Kylie! Welcome to my blog!
Annie says
September 15, 2016 atHi! 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
September 15, 2016 atHi Annie. Yes, the reserved marinade separated and set aside. Not the one the chicken had been in 🙂
Bethany @ Athletic Avocado says
September 14, 2016 atUghhh 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
September 14, 2016 atThis 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
September 14, 2016 atHi 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
September 13, 2016 atI’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.