Mediterranean Baked Chicken Dinner

Mediterranean Baked Chicken Dinner

This weeknight chicken dinner dish, Mediterranean Baked Chicken Dinner, is one of those “throw everything in a pan” meals that yields great results with little work. This sheet pan dinner will make you smile since it has chicken, potatoes, onions, and cherry tomatoes all soaking up the flavorful lemon garlic sauce!

Preparation Time: Ten Mins

Cook Time: Fifty Five Mins

Total Fifty Five Mins

Servings: 4-5 People

This is a fantastic last-minute meal option, full of traditional Mediterranean flavours like garlic, lemon, oregano, and paprika. This is really about the sauce, and you don’t have to marinate it! Although I cooked mine with drumsticks, you could also use bone-in chicken thigh fillets.

Ingredients For Mediterranean Baked Chicken Dinner


  1. 1 kg / 2 lb, with the skin on the drumsticks and thighs of chicken (Note 1)
  2. 125 ml, or 1/2 cup, lemon juice
  3. 2 tsp Dijon mustard (Optional)
  4. 6 chopped garlic cloves
  5. One tablespoon sugar (or maple syrup, or another sweetener) or two tablespoons honey
  6. One tablespoon dried oregano
  7. One tablespoon olive oil
  8. One teaspoon each of salt and pepper


  1. Quartered 5 small potatoes (7.5 cm/3″ broad)
  2. 2 red onions
  3. One cup (250 ml) low-sodium chicken broth/stock;
  4. eight hundred gram mes (250 oz) whole cherry tomatoes
  5. half a teaspoon each of salt and pepper
  6. One tablespoon of olive oil (or oil spray)
  7. optional fresh oregano

Instructions For Mediterranean Baked Chicken Dinner

  1. In a bowl, combine the marinade ingredients; add the chicken and toss to coat. If you have time, marinate for a full day; if not, move on to the next step.
  2. Turn the oven on to 180°C/350°F.
  3. Put the potatoes, onion, and chicken in the baking pan and cover. Next, transfer the marinade from the bowl to the chicken stock.
  4. After 20 minutes of baking, take out of the oven.
    Sprinkle with salt and pepper, scatter over the cherry tomatoes, and drizzle with 1 tablespoon of olive oil. Bake for an additional 30 to 35 minutes, or until the
  5. potatoes are done and the chicken is brown.
  6. Take out of the oven, add some fresh oregano if desired, and serve!

Notes on the Recipe:

  • Chicken – You can substitute different chicken cuts for this:
    – Skinless, boneless fillets of thighs: Twenty minutes into the baking process, add the chicken to the pan. They will overcook if you follow the recipe and leave it in the entire time.
  • chicken breasts:It is not advised to cook chicken breasts because they have a high chance of becoming dry and since cooking times vary greatly. It is possible, though; simply bake the chicken for the final 20 minutes.
  • The Dijon mustard thickens the sauce and gives it a subtle additional taste. However, you can make the dish without it.
  •  Select potatoes that are around 7.5 cm/3″ broad. This will ensure that the potatoes are the proper size when quartered and will cook through. Cut large potatoes into cubes that are 3.5 cm/1.37 in.
  • General observations: Marinating has advantages but is not necessary. The sauce makes up for it with an abundance of taste;
  • Ingredients should fit tightly within the pan size. If they are too far apart, not enough sauce will remain after baking since too much of the liquid will evaporate.
  • Potatoes: To make sure the potatoes cook fully in the allotted time, chop them into cubes of about 2.5 cm/1″.


503 g of servings 90 calories (5%)(50.6 g) of carbohydrates (17%)31.5 g (63%) of protein Ten gram mes (15%) of fat Fat Saturated: 2.3 g (14%).81 mg (about 27%) of cholesterol Sodium: 607 mg (26%).Sodium: 1285 mg (37%).Fibre: 7.5 g (31%).14.4 g (16%) of sugar Vitamin A: 14%, or 700 I U Vitamin C: 104%, or 85.8 m g Calcium: 70 mg (7%)Iron: 3.6 mg (20%)

Recipe Adapted from: Nagal

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