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 (HELLO YUM), Ravioli in a Creamy Tomato Beef Sauce (HELLO SAUCY CARBS), Lemon Garlic Baked Salmon + Asparagus (HELLO DELICIOUS DIET FOOD), 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 HELLO 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?
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- 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
- 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 for about 5-10 minutes, or until chicken and potatoes are crispy and golden browned. Serve with olives and lemon slices.
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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 🙂
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
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!
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.
Marty says
Can I use skinless boneless chicken
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
Karina says
Hi Sue! Thank you so much and welcome!
Karina says
Hi Karen! Love hearing that, thank you so much for coming back to let me know!
Karina says
Hi Margie. Yes, breasts are fine to use in this!
Margie says
I only have bone in, skin on chicken breasts. Can I use those instead of the thighs ?
Karen Cook says
Tried this recipe tonight! FABULOUS!!!
Sue says
This was phenomenal! Thanks so much for the recipe. I’ve just subscribed to your site.
Karina says
Thank you Kylie! Welcome to my blog!
Kylie@Almond 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
Hi Annie. Yes, the reserved marinade separated and set aside. Not the one the chicken had been in 🙂
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!
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
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!
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
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.