Easy Mediterranean Chicken and Potato Bake with Olives

Did you know that Mediterranean-style refections can reduce cardiovascular complaint threat by up to 30% while delivering bold, satisfying flavors that compete any comfort food? This Mediterranean Chicken with Potatoes proves you don’t need to immolate taste for health. Combining tender,  condiment-marinated funk shanks with golden, crispy potatoes and briny Kalamata olives, this one-visage  wonder transforms simple constituents into a eatery-quality mess that’s surprisingly easy to master. Whether you’re a busy weeknight chef or entertaining guests, this funk with potatoes recipe delivers impressive results with minimal effort—and even less cleanup.

The beauty of this dish lies in its versatility and forgiving nature. The robust flavors of garlic, oregano, and lemon create an aromatic foundation that infuses every bite, while the one-pan method means you’ll spend more time enjoying your meal and less time scrubbing dishes. Let’s dive into this foolproof form that’s about to come your new chief.

constituents.

Ingredients List

For the Chicken and Potatoes:

• 6 bone-in, skin-on chicken thighs (approximately 2.5 lbs) – substitute: boneless thighs or chicken drumsticks
• 2 lbs baby potatoes or Yukon Gold potatoes, bestowed – substitute: sweet potatoes for added sweetness
• 1 cup leveled  Kalamata olives – substitute: green olives or a mix of both
• 1 large red onion, cut into wedges
• 6 cloves garlic, diced
• 1 pint cherry tomatoes (optional but recommended)

For the Marinade:

• ⅓ cup extra virgin olive oil
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 2 tablespoons red wine vinegar – substitute: white wine vinegar or balsamic
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• 1 teaspoon sea salt
• ½ teaspoon freshly cracked black pepper
• Zest of 1 lemon

Fresh Garnish:

• ¼ cup fresh parsley, diced
• 2 tablespoons fresh dill (optional)
• Lemon wedges for serving

Timing

Preparation Time: 15 minutes
Marinating Time: 30 minutes (optional but recommended)
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes (or 1 hour 40 minutes with marinating)

This recipe is approximately 25% faster than traditional Mediterranean chicken dishes that bear  separate cooking methods for each component. The one-pan approach streamlines the process while enhancing flavors as ingredients  rally together.

Servings: 6 generous portions

Step-by-Step Instructions

Step 1: Prepare the Marinade and Chicken

In a large mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, thyme, paprika, cumin, salt, pepper, and lemon zest until well combined. Pat the chicken thighs dry with paper towels—this crucial step ensures crispy skin. Add chicken to the marinade,  sheeting each piece thoroughly. For optimal flavor penetration, cover and chill for 30 minutes to 2 hours, though you can  do immediately if time is limited.

Pro Tip: Scoring the chicken skin in a crosshatch pattern allows the marinade to access deeper and helps render fat for extra crispiness.

Step 2: Prep Your Vegetables

While the chicken marinates, prepare your vegetables. Quarter the potatoes into uniform, suck -sized pieces (approximately 1.5 inches) to insure even cooking. Cut the red onion into thick wedges, keeping the root end intact so wedges hold together during roasting. If using cherry tomatoes, leave them whole to help them from turning mushy.

Pro Tip: Soak bestowed potatoes in cold water for 10 minutes to remove excess starch, performing in crispier edges.

Step 3: Preheat and Prepare Your Baking Dish

Preheat your oven to 425°F (220°C). Choose a large riding pan or baking dish (13×9 inches minimum) that can accommodate everything in a single layer without overcrowding. Lightly oil the pan to prevent sticking.

Step 4: Arrange the Potatoes and Season

Pat the potatoes completely dry and arrange them in the baking dish. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat evenly. Spread them in a single layer, cut-side down when possible—this positioning creates those coveted golden-brown, crispy edges.

Step 5: Add Chicken and Remaining Ingredients

Nestle the marinated chicken thighs among the potatoes, skin-side up. Pour any remaining marinade over the chicken and potatoes. Scatter the onion wedges, Kalamata olives, and cherry tomatoes (if using) around the pan, put away  them between chicken pieces.

Pro Tip: Elevate chicken slightly on top of vegetables for maximum skin crispiness and even  toast circulation.

Step 6: Initial riding

Place the baking dish on the middle oven rack and roast for 30 minutes undisturbed. This initial high-heat period jumpstarts the crisping process and begins caramelizing the vegetables.

Step 7: Stir and Continue riding

After 30 minutes, carefully remove the pan and gently stir the potatoes and vegetables to insure  even browning. Leave the chicken undisturbed to maintain crispy skin. Return to the oven and roast for an additional 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are fork-tender with golden edges.

Step 8: Rest and Garnish

Remove from the oven and let rest for 5 minutes. This resting period allows juices to redistribute throughout the chicken, icing  moist, flavorful meat. Garnish generously with fresh parsley, dill, and serve with lemon wedges for brightness.

Nutritional Information

Per Serving (based on 6 servings):

• Calories: 485
• Protein: 32g (64% DV)
• Total Fat: 28g (36% DV)
  • Saturated Fat: 6g (30% DV)
  • Monounsaturated Fat: 18g (heart-healthy fats)
• Carbohydrates: 28g (9% DV)
  • Dietary Fiber: 4g (16% DV)
  • Sugars: 3g
• Cholesterol: 145mg (48% DV)
• Sodium: 685mg (30% DV)
• Potassium: 925mg (26% DV)
• Vitamin C: 45mg (75% DV)
• Iron: 3.2mg (18% DV)
• Calcium: 65mg (6% DV)

Key Nutritional Highlights: This Mediterranean chicken with potatoes recipe provides an excellent source of lean protein and heart-healthy monounsaturated fats from olive oil. The dish delivers substantial amounts of potassium, vitamin C, and antioxidants from the vegetables and herbs, supporting immune function and cardiovascular health.

Healthier Alternatives for the Recipe

Lower Fat Options:

• Use skinless chicken thighs or chicken breast to reduce fat content by approximately 40%
• Reduce olive oil to 3 tablespoons and use cooking spray for the pan
• Replace half the potatoes with cauliflower florets for a lower-carb version

Sodium Reduction:

• Use low-sodium olives or reduce quantity to ½ cup
• Replace table salt with herbs de Provence or za’atar for flavor without sodium
• Rinse canned olives thoroughly before use

Increased Vegetable Content:

• Add 2 cups of bell peppers, zucchini, or eggplant for extra fiber and nutrients
• Include a bed of baby spinach or arugula during the last 5 minutes of cooking
• Double the tomatoes for added lycopene and vitamin C

Dietary Modifications:

• Gluten-Free: This recipe is naturally gluten-free
• Dairy-Free: Already dairy-free and suitable for lactose-intolerant individuals
• Paleo/Whole30: Use compliant ingredients; already fits these protocols
• Keto-Friendly: Replace potatoes with radishes or turnips (they surprisingly mimic potato texture when roasted)

Serving Suggestions

This versatile Mediterranean chicken with potatoes pairs beautifully with numerous accompaniments:

Classic Mediterranean Pairings:

• Serve over a bed of fluffy couscous or fragrant basmati rice to soak up the flavorful pan juices
• Accompany with warm pita bread and creamy tzatziki sauce for authentic Greek flair
• Add a crisp Greek salad with feta, cucumbers, and a red wine vinaigrette

Fresh and Light Options:

• Serve alongside lemon-dressed arugula or a simple mixed green salad
• Pair with roasted asparagus or broccolini drizzled with olive oil
• Complement with a chickpea and cucumber salad dressed in tahini

Grain-Based Sides:

• Quinoa pilaf with toasted pine nuts and dried cranberries
• Herbed orzo pasta tossed with fresh herbs and lemon zest
• Warm farro salad with roasted vegetables

Beverage Pairings: A crisp white wine like Assyrtiko or Sauvignon Blanc cuts through the richness, while a light-bodied red like Pinot Noir complements the herbs. For non-alcoholic options, try sparkling water with lemon and mint or iced hibiscus tea.

Common Mistakes to Avoid

1. Overcrowding the Pan When ingredients are packed too tightly, they steam instead of roast, preventing that desirable caramelization. Use a large enough pan or divide between two pans if necessary.

2. Skipping the Chicken Drying Step Moisture is the enemy of crispy skin. Always pat chicken thoroughly dry before marinating or cooking. This single step can make a 40% difference in skin crispiness.

3. Using Cold Chicken Placing refrigerator-cold chicken directly in the oven results in uneven cooking. Let chicken sit at room temperature for 15-20 minutes before roasting for more consistent results.

4. Cutting Potatoes Too Small Tiny potato pieces will overcook and dry out before the chicken finishes. Maintain 1.5-inch pieces for optimal texture and timing synchronization.

5. Not Checking Internal Temperature Relying solely on cooking time is risky. Always use a meat thermometer to verify chicken reaches 165°F at the thickest part, ensuring food safety without overcooking.

6. Forgetting to Flip Vegetables Stirring vegetables halfway through ensures even browning and prevents burning on one side while remaining pale on the other.

7. Adding Delicate Herbs Too Early Fresh herbs like parsley and dill become bitter when roasted. Always add them as a garnish after cooking for vibrant flavor and color.

Storing Tips for the Recipe

Refrigeration: Store leftover Mediterranean chicken with potatoes in an airtight container in the refrigerator for up to 4 days. Separate chicken from vegetables if possible to maintain optimal texture for each component.

Reheating Methods:

• Oven Method (Best): Reheat at 350°F for 15-20 minutes until warmed through, which helps restore crispiness
• Microwave Method: Heat in 60-second intervals, though skin won’t be as crispy
• Stovetop Method: Reheat in a covered skillet over medium heat with a splash of water or broth

Freezing: This dish freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers. Separate layers with parchment paper. Thaw overnight in the refrigerator before reheating.

Meal Prep Strategy: Prepare the marinade and chop vegetables up to 2 days ahead. Store separately in the refrigerator. Marinate chicken the morning of cooking or the night before for maximum flavor development and minimal day-of preparation.

Pro Tip: Freeze individual portions for convenient single-serve meals that reheat beautifully for quick lunches or dinners.

Conclusion

This Easy Mediterranean Chicken and Potato Bake delivers restaurant-quality flavor with minimal effort. The harmonious blend of tender chicken, crispy potatoes, and briny olives creates a satisfying one-pan meal that’s both nutritious and delicious. With its heart-healthy ingredients and bold Mediterranean flavors, this recipe proves healthy eating never has to be boring.

Ready to experience Mediterranean magic in your kitchen? Try this recipe tonight and share your results in the review section below! We’d love to hear how it turned out and any creative variations you discovered. Don’t forget to leave a comment on our blog with your feedback, and subscribe to our newsletter for more mouthwatering Mediterranean recipes and cooking tips delivered straight to your inbox. Happy cooking!

FAQs

Can I use chicken breasts instead of thighs? Yes, you can substitute boneless, skinless chicken breasts, but reduce cooking time by 10-15 minutes and monitor closely to prevent drying. Chicken breasts cook faster and have less fat, so they’re more prone to overcooking. Check for an internal temperature of 165°F.

What if I don’t have red wine vinegar? White wine vinegar, apple cider vinegar, or additional lemon juice work perfectly as substitutes. Each provides the necessary acidity to brighten the dish, though the flavor profile will vary slightly.

Can I make this dish ahead of time? Absolutely! Marinate the chicken and prep vegetables up to 24 hours in advance. You can also fully cook the dish, refrigerate, and reheat before serving. The flavors get even richer by the next day, so the leftovers taste amazing.

How do I know when the chicken is done? Insert an instant-read thermometer into the thickest part of the thigh, making sure it doesn’t touch the bone. It should read 165°F (74°C). The juices should appear clear, and the meat shouldn’t have any pink left.

Can I add other vegetables? Certainly! Bell peppers, zucchini, eggplant, carrots, and green beans all work beautifully. Add harder vegetables like carrots with the potatoes, and quicker-cooking vegetables like zucchini during the last 20 minutes.

Is this recipe spicy? No, this Mediterranean chicken with potatoes has mild, aromatic flavors rather than heat. If you prefer spice, add red pepper flakes, cayenne pepper, or hot paprika to the marinade.

What type of olives work best? Kalamata olives are traditional and provide a rich, fruity flavor. However, green olives, Castelvetrano olives, or a mixture also work wonderfully. Avoid canned black olives as they lack flavor complexity.

Can I use dried herbs instead of fresh for garnish? While dried herbs work in the marinade, fresh herbs are essential for the final garnish. They provide brightness, color, and a flavor that dried herbs simply cannot replicate. If unavailable, a squeeze of fresh lemon juice adds similar brightness.