Mediterranean Chicken Dinner
Infused with the classic Mediterranean flavors of garlic, lemon, oregano, and paprika, this is a fantastic and quick dinner idea. The standout star of this recipe is the incredible sauce that develops as it bakes. While marinating is optional, it is still a delicious and simple meal that can be made with either chicken drumsticks or bone-in chicken thighs.
| Cuisine | Mediterranean |
| Category | Chicken |
| Prep Time | 10 minutes |
| Cook Time | 55 minutes |
| Marinating Time | 10 minutes |
| Total Time | 1 hour 15 minutes |
| Servings | 4 servings |
| Difficulty | Easy |
| Published | 8/19/2025 |
Instructions
- 1
To prepare the chicken, mix all the marinade ingredients in a bowl. Add the chicken and toss it to coat completely. If you have time, you can marinate the chicken for up to 24 hours, but if not, you can proceed to the next step immediately.
- 2
Preheat your oven to 180°C (350°F).
- 3
Place the potatoes and red onions in a large baking pan, then arrange the chicken on top of them. Pour the chicken stock over the contents, followed by the remaining marinade from the bowl.
- 4
Bake for 20 minutes. After the initial baking time, remove the pan from the oven.
- 5
Scatter the cherry tomatoes over the dish. Drizzle everything with 1 tablespoon of olive oil, and then sprinkle with a generous amount of salt and pepper. Return the pan to the oven and bake for a further 30 to 35 minutes, or until the chicken is a beautiful golden brown and the potatoes are cooked through and tender.
- 6
Remove the pan from the oven, garnish with fresh oregano if you are using it, and serve immediately.
Nutrition Information
| Calories | 90 |
| Protein | 32g |
| Carbohydrates | 51g |
| Total Fat | 10g |
| Saturated Fat | 2g |
| Polyunsaturated Fat | 3g |
| Monounsaturated Fat | 5g |
| Trans Fat | 0g |
| Cholesterol | 81mg |
| Sodium | 607mg |
| Potassium | 1285mg |
| Fiber | 8g |
| Sugar | 14g |
| Vitamin A | 700IU |
| Vitamin C | 86mg |
| Calcium | 70mg |
| Iron | 4mg |
Recipe Notes
This recipe works best with bone-in, skin-on chicken, but you can use other cuts with some adjustments. If you use boneless, skinless chicken thighs, add them to the pan 20 minutes into the baking time to prevent them from overcooking. Chicken breast is not recommended as it can easily become dry, but if you do use it, add it only for the final 20 minutes of the bake time.
The Dijon mustard adds a subtle layer of flavor and helps to thicken the sauce, but the dish will still be delicious if you omit it.
For the potatoes, choose smallish ones that are about 7.5cm (3 inches) wide, so that when you quarter them, they will cook through in the given time. If you use larger potatoes, be sure to cut them into smaller 3.5cm (1.3-inch) cubes. For the potatoes to cook evenly, cut them into approximately 1-inch cubes.
While marinating the chicken provides a flavor boost, it is not essential because the sauce has so much flavor on its own that it compensates. A key note for this recipe is to use a baking pan where the ingredients fit snugly. If the pan is too large and the ingredients are too spaced out, too much of the liquid will evaporate during baking, and you will end up with very little sauce.
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