We’ve all been there. It’s 5:00 PM, you’re staring into the fridge after a long day, and the last thing you want to do is make a complicated meal and a mountain of dishes. That “what’s for dinner” panic is real!
This is exactly why I created this recipe. It’s my secret weapon for those crazy days. This Mediterranean chicken and potato bake is a complete, vibrant, and flavor-packed dinner all cooked in one single pan. It brings those sun-kissed, delicious flavors to your table with almost zero stress.
It’s the ultimate proof that you don’t have to choose between “easy,” “healthy,” and “insanely delicious.”
Get a Weeknight Win with This Mediterranean Chicken and Potato Bake
This recipe isn’t just a meal; it’s a solution. Honestly, “recipe” feels like too strong a word it’s more of a “dump and bake” situation, which is my favorite kind!
You get that crispy, golden chicken skin, tender-fluffy potatoes, and sweet roasted onions, all drenched in a bright, zesty sauce of lemon, garlic, and thyme. The cleanup? A breeze.
Because it’s all baked together, the potatoes and onions soak up all the delicious juices from the chicken. It’s a complete meal that does all the work for you. This is the definition of a one-pan Mediterranean chicken dinner, and it’s naturally a gluten-free chicken traybake too, making it so easy to serve to everyone.
Save Even More Time with These Prep-Ahead Tips
Want to know how to make easy Mediterranean chicken even easier? I do this all the time.
- In the Morning: Whisk the entire lemon-herb marinade together in a small jar and seal it.
- The Night Before: You can even chop your potatoes and onions. Just keep the potatoes submerged in a bowl of cold water in the fridge so they don’t brown.
- When You Get Home: Just drain the potatoes, dump everything into the pan, pour over your pre-made sauce, and slide it into the oven. Dinner is handled.
Get Your Mediterranean Diet Questions Answered
When people start this lifestyle, they have so many questions. I know I did! Let’s clear up a few common ones.
1.What dinners can you eat on the Mediterranean diet?
So, so many! This isn’t a “diet” of bland, boring food. The focus is on whole foods and incredible flavors. Think meals built around tons of vegetables, healthy fats (like olive oil!), whole grains, and lean proteins.
This traybake is a perfect example, but other great dinners include:
- Baked fish with quinoa and asparagus.
- Hearty lentil and vegetable soups.
- Big, colorful salads topped with grilled chicken or chickpeas.
2.Is chicken and potatoes good for a heart-healthy diet?
Absolutely, and it all comes down to how you prepare them. We’re not deep-frying or drowning them in heavy cream and butter.
In this recipe, the chicken provides fantastic lean protein, and the potatoes (I always leave the skin on!) offer fiber and potassium. By roasting them in heart-healthy extra virgin olive oil and flavoring them with herbs instead of salt-laden packets, it fits beautifully into this lifestyle. The flavor profile is bright and zesty, much more like traditional Greek lemon chicken and potatoes than a heavy casserole.
Here is the full recipe for my absolute favorite weeknight saver. You’re going to love this!
Roasted Lemon-Thyme Chicken and Potato Traybake
Ingredients
- 3 lb bone-in skin-on chicken pieces (e.g., breasts and legs)
- 2.25 lb gold potatoes scrubbed and cut into wedges
- 1 medium yellow onion halved and sliced
- 3/4 cup low-sodium chicken broth
- 8 to 12 pitted Kalamata olives optional
- 1 whole lemon cut into thin slices
- Fresh parsley chopped, for garnish
- Lemon-Herb Marinade & Aromatics
- 1/4 cup extra virgin olive oil
- 10 large garlic cloves minced
- 1/4 cup fresh lemon juice
- 1 tbsp dried thyme
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tsp kosher salt divided
Instructions
- Prepare Oven and Pan: Preheat the oven to 375°F (190°C). In a large 9x13 inch baking dish or roasting pan, spread the potato wedges and sliced onions in a single layer. Drizzle with a small amount of the olive oil (about 1 tbsp) and sprinkle with 1/2 teaspoon of the kosher salt and half the black pepper.
- Prepare Chicken: Pat the chicken pieces thoroughly dry with paper towels. Loosen the skin and rub the remaining 1/2 teaspoon of kosher salt directly onto the meat underneath. Arrange the chicken pieces, skin-side up, amongst the potatoes and onions.
- Mix the Sauce: In a small bowl, combine the minced garlic and the remaining extra virgin olive oil. Let it stand for 5 minutes to infuse. Whisk in the lemon juice, dried thyme, smoked paprika, and remaining black pepper.
- Assemble the Dish: Pour the lemon-herb sauce evenly over the chicken and potatoes. Arrange the lemon slices over the top of the dish. Carefully pour the low-sodium chicken broth into the side of the pan, avoiding washing the sauce off the chicken.
- Roast: Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender.
- Finishing Touches: If you desire darker, crispier skin on the chicken, move the oven rack closer to the top and turn on the broiler. Broil for 2 to 4 minutes, watching very carefully to prevent burning. Remove the pan from the oven and scatter the Kalamata olives (if using) and fresh parsley over the top.
- Serve: Let the dish rest for 5 minutes before serving warm.
Notes
Nutrition Information
Per serving- Calories: 851 kcal
- Total Fat: 50.8 g
- Saturated Fat: 12.5 g
- Sodium: 741 mg
- Total Carbohydrates: 40.4 g
- Dietary Fiber: 5.8 g
- Total Sugars: 3.3 g
- Protein: 61.9 g
Reclaiming Your Weeknight
This recipe is more than just dinner; it’s about taking the stress out of healthy eating. It’s about sitting down to a meal that tastes like sunshine and knowing you’re nourishing your family without spending hours in the kitchen. This Mediterranean chicken and potato bake is my go-to for reclaiming my weeknights, and I truly hope it becomes yours, too.
If you make this, I’d love to see it!
