Mediterranean Chicken is a dish that truly has it all—healthy, easy, and and protein packed. Simply toss everything into a baking dish. It’s filled with tender chicken, fresh veggies, and a light lemony sauce that ties it all together . Enjoy a delicious healthy meal with minimal prep and clean up.
We thrive on one pan easy baked chicken dinners. Everything in a 9 x 13 baking dish with enough for leftovers. Try this the next day chopped up over salad.
Ingredients for Mediterranean Chicken –
- Bone in chicken thighs – we love the rich deep flavor of a bone in chicken thigh, however you can substitute boneless chicken thighs or chicken breasts as well. (see recipe card notes for cooking instructions)
- Bell Peppers – all the colors you love
- Purple Onion – easily substitute white or yellow if that’s what you have.
- Potatoes – we used small red potatoes but any variety will be fine.
- Kalamata Olives – pitted
- Cherry Tomatoes
- Our Easy Greek Marinade – olive oil, lemon juice, garlic, oregano, salt and pepper
Spray a 9 x 13 baking dish with non stick spray.
Mix up your simple marinade ingredients in a jar or small bowl.
Cut your veggies and potatoes up and add them to baking pan. (Save the tomatoes and olives for the last 10 minutes of baking.) Nestle the chicken on top of all the veggies and potatoes.
Give a little toss to cover everything in the marinade. At this point you can let everything hang out for 15 minutes or refrigerate for several hours before baking. Or you can do what we do and just bake it up! It still imparts a great deal of flavor while it bakes with zero marinade time.
Bake at 400 degrees for 40-50 minutes or until the chicken is cooked through and at an internal temperature of 165 degrees.
How to serve Mediterranean Chicken –
- The easy marinade in this dish makes a wonderful sauce. We like to serve it in a shallow bowl with a huge helping of the veggie and sauce mixture.
- Add a sprinkle of Feta for an authenic Mediterranean flavor.
Tips and substitutions –
- If using boneless chicken – cut veggies and potatoes in smaller pieces so everything is done at the same time. Reduce baking time to 30 minutes or until chicken is cooked through at 165 degrees internally.
- Clean out the fridge – All the veggies in the pan! Carrots, celery, broccoli (toss in last 10 minutes of baking), roasted red peppers, green beans are just a few suggestions.
- Leftovers – we love this cold and chopped up on top of a green salad the next day!
Easy Oven Baked Mediterranean Chicken – all in one pan and ready in no time. Protein Packed, Healthy, Fast and Fresh!
A few more of our most popular ONE PAN CHICKEN DINNERS!
One Pan Chicken in Tomato Sauce
Roasted Chicken with Sausage and Potatoes
Skillet Chicken with Mushroom and Orzo
Let’s EAT!
Kathi & Rachel
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Mediterranean Chicken
Ingredients
- 6-8 chicken thighs bone in
- 2 large bell peppers - various colors
- 1/2 large purple onion
- 1 pound small baby potatoes - red or white
- 1 lemon cut into wedges
- 1/2 cup cherry tomatoes
- 1/2 cup kalamata olives - pitted
Marinade
- 1/3 cup olive oil
- 1/3 cup lemon juice - about two lemons
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
Instructions
- Preheat oven to 400 °F. Spay a 9 x 13 baking dish with non stick spray.
- Combine all marinade ingredients in a jar or small bowl. Set aside.
- Cut the bell peppers and onion in large slices. Cut the potatoes in half. Add them to the baking dish along with lemon wedges. Top with chicken.
- Pour the marinade over the chicken and veggies and give a little toss. rearranging the chicken when done. ( At this point you can let everything hang out for 15 minutes at room temp or refrigerate for several hours before baking).
- Bake at 400 degrees for 30 minutes. Top with tomatoes and Kalamata olives. Bake another 10-15 minutes until tomatoes burst. Chicken is done when it reaches 165 degrees internally.
- Serve in shallow bowls with sauce spooned over.
Notes
Tips and substitutions -
- If using boneless chicken - cut veggies and potatoes in smaller pieces so everything is done at the same time. Reduce baking time to 30 minutes or until chicken is cooked through at 165 degrees internally.
- Clean out the fridge - All the veggies in the pan! Carrots, celery, broccoli (toss in last 10 minutes of baking), roasted red peppers, green beans are just a few suggestions.
- Leftovers - we love this cold and chopped up on top of a green salad the next day!
Suzi says
Kathi. One may go to recipes. So good.
Tracy says
Made this with exact ingredients and delighted with the results! Give this a try!
Kathi & Rachel says
Thank you Tracy! Truly appreciate it!