Rich in Mediterranean flavors and aromatic herbs, this one-pan chicken and potato dish brings the warmth of coastal European kitchens right to your dinner table. Drawing inspiration from traditional Greek and Italian cooking, this recipe combines succulent chicken thighs with golden potatoes and seasonal vegetables, all infused with classic Mediterranean herbs and fresh lemon.
Ingredients
For the Chicken and Vegetables
- 6 bone-in chicken thighs (approximately 900g/2 lbs)
- 500g (1 lb) baby potatoes, halved
- 2 medium carrots (200g/7 oz), sliced diagonally
- 1 large red onion (150g/5.3 oz), cut into wedges
- 4 garlic cloves, minced (12g/0.4 oz)
For the Herb Marinade
- 3 tablespoons (45ml) extra virgin olive oil
- 1 teaspoon (1g) dried oregano
- 1 teaspoon (1g) dried thyme
- 1/2 teaspoon (1.5g) paprika
- Juice of 1 medium lemon (approximately 30ml/2 tablespoons)
- 1 teaspoon (6g) sea salt
- 1/2 teaspoon (1g) freshly ground black pepper
Step-by-Step Instructions
- Preparation: Preheat your oven to 200°C (400°F). Position the rack in the middle of the oven.
- Make the Herb Marinade: In a medium bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, paprika, fresh lemon juice, salt, and pepper. Whisk thoroughly to combine.
- Season the Vegetables: Place the halved potatoes, sliced carrots, and onion wedges in a large bowl. Pour half of the herb marinade over the vegetables and toss until evenly coated.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. This ensures crispy skin when baking. Rub the remaining marinade mixture thoroughly over each chicken thigh, making sure to get under the skin where possible.
- Arrange the Dish: In a large baking dish or roasting pan (approximately 9×13 inches), spread the seasoned vegetables in a single layer. Place the marinated chicken thighs on top of the vegetables, skin side up.
- Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C). The potatoes should be tender when pierced with a fork.
- Rest and Serve: Let the dish rest for 5-10 minutes before serving. Spoon the pan juices over the chicken and vegetables before plating.
Timing
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 60 minutes
- Resting Time: 5-10 minutes
Nutritional Information (per serving)
- Calories: 425
- Protein: 28g
- Carbohydrates: 25g
- Fat: 24g
- Fiber: 3g
- Sodium: 560mg
- Servings: 6
Pro Cooking Tips and Tricks
- Bring chicken to room temperature for 20-30 minutes before cooking for more even baking.
- Don’t overcrowd the baking dish – vegetables should be in a single layer for proper roasting.
- For extra crispy chicken skin, pat the thighs completely dry before adding the marinade.
- If the chicken is browning too quickly, tent with foil while continuing to cook.
- For maximum flavor, marinate the chicken for up to 4 hours before cooking.
Variations and Substitutions
- Chicken Options: Substitute thighs with drumsticks or chicken breasts (adjust cooking time accordingly)
- Vegetable Variations:
- Add cherry tomatoes, bell peppers, or zucchini in the last 15 minutes
- Swap carrots for parsnips or sweet potatoes
- Include Mediterranean favorites like artichoke hearts or olives
- Herb Alternatives: Use fresh herbs (double the amount) or substitute with rosemary, sage, or herbes de Provence
- Potato Options: Sweet potatoes or regular potatoes cut into chunks work well
Common FAQs
Q: Can I make this dish with boneless chicken?
A: Yes, but reduce cooking time to 25-30 minutes and check internal temperature reaches 165°F (74°C).
Q: How do I prevent the vegetables from getting too soft?
A: Cut vegetables in larger, uniform pieces and ensure they’re not overcrowded in the pan.
Q: Can I prepare this dish ahead of time?
A: You can marinate the chicken and prepare the vegetables up to 24 hours in advance. Store separately in the refrigerator.
Q: Why isn’t my chicken skin getting crispy?
A: Ensure the chicken is patted dry before adding marinade and that the oven is fully preheated. Position the rack in the middle of the oven.
Storage and Make-Ahead Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350°F (175°C) oven for 10-15 minutes to maintain crispy skin.
- Freezing: While possible to freeze for up to 3 months, the texture of the potatoes may change. Thaw overnight in the refrigerator.
- Meal Prep: Prepare the marinade and cut vegetables up to 24 hours in advance. Store separately in airtight containers in the refrigerator.
This Mediterranean Herb Chicken & Potatoes recipe is perfect for busy weeknights or weekend family dinners. The combination of herbs and lemon creates a fragrant, flavorful dish that’s both comforting and elegant. Serve with a simple green salad and crusty bread to soak up the delicious pan juices.
