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
- Preheat the oven to 375°F (190°C). On a large rimmed half-sheet pan, spread potato wedges and onions in a single layer. Drizzle with about 1 tbsp of the oil and season with 1/2 tsp kosher salt and half the black pepper.
- Pat chicken dry. Loosen skin and rub the remaining 1/2 tsp kosher salt directly onto the meat. Arrange chicken, skin-side up, among the potatoes and onions.
- In a small bowl, combine the minced garlic with the remaining oil; let stand 5 minutes. Whisk in lemon juice, dried thyme, smoked paprika, and remaining black pepper.
- Pour the lemon-herb sauce evenly over chicken and potatoes, tucking most garlic under the chicken skin or among the potatoes to prevent scorching. Arrange lemon slices on top. Carefully pour the broth into the side of the pan without washing off the sauce.
- Bake uncovered for 45–55 minutes, until the chicken reaches 165°F (74°C) and potatoes are tender when a knife slides in easily.
- For crisper skin, move the rack up and broil 2–4 minutes, watching closely; brush any garlic off the tops of the chicken onto the potatoes before broiling.
- Scatter olives (if using) and parsley over the top. Rest 5 minutes, then serve 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!
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
