Lemon Herb Mediterranean Chicken + Potatoes (One Pot)

Name: Lemon Herb Mediterranean Chicken + Potatoes (One Pot)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving
Ingredients: 4 chicken thighs; ¼ cup lemon juice; 3 tablespoons olive oil; 1 tablespoon red wine vinegar; 4 cloves garlic; 3 teaspoons dried basil; 2 teaspoons dried oregano; 2 teaspoons dried parsley; 2 teaspoons salt; 8 baby potatoes; 1 red onion; 1 red bell pepper; 1 zucchini; 4 tablespoons pitted kalamata olives; 4 lemon slices

User Reviews

4.8

147 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
4
Calories
384 kcal
Course
Dinner
Cuisine
Mediterranean

Lemon Herb Mediterranean Chicken + Potatoes (One Pot)

Heidi Ellis

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Garlic Lemon Herb Mediterranean Chicken And Potatoes, all made in the ONE PAN for an easy weeknight dinner the whole family will love!

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Ingredients

Servings

4 chicken thighs skin on and bone-in
¼ cup lemon juice juice of 1 lemon
3 tablespoons olive oil divided
1 tablespoon red wine vinegar
4 cloves garlic crushed
3 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons salt plus extra
8 baby potatoes halved
1 red onion cut into wedges
1 red bell pepper deseeded and cut into wedges
1 zucchini large, sliced
4 tablespoons pitted kalamata olives
4 lemon slices to serve

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Instructions

Pat thighs dry with paper towel. In a shallow dish, combine the lemon juice, 2 tablespoon of olive oil, vinegar, garlic, basil, oregano, parsley and salt. Pour out half of the marinade and store in a jug to use later.
Add the chicken to the marinade in the dish and coat evenly. Cover and marinate for 15 minutes if rushed; 1 hour if time allows; or over night, turning each chicken thigh occasionally in the marinade.
Preheat oven to 220°C | 430°F. Heat the remaining 1 tablespoon of olive oil in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden browned (about 4 minutes each side). Drain some of the excess fat, leaving about a tablespoon for added flavour.
Arrange the vegetables around each chicken thigh. Drizzle the vegetables with the remaining marinade, tossing them through the oil mixture to evenly coat.
Cover skillet or dish with lid (or foil), and bake until the potatoes are soft and the chicken is completely cooked through (about 35 minutes). Change oven setting to grill / broil on a medium heat setting; uncover and cook for about 5-10 minutes, or until chicken and potatoes are crispy and golden browned. Serve with olives and lemon slices.

Notes

Before baking, sear chicken thighs till browned to lock in moister and flavour of marinade.

Nutrition Information

Show Details

Calories 384kcal (19%) Carbohydrates 39g (13%) Protein 25g (50%) Fat 17g (26%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.02g Cholesterol 97mg (32%) Sodium 1.396mg (0%) Potassium 1.168mg (0%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 1.137IU (0%) Vitamin C 135mg (150%) Calcium 112mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 384 kcal

% Daily Value*

Calories	384kcal	19%
Carbohydrates	39g	13%
Protein	25g	50%
Fat	17g	26%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	0.02g	1%
Cholesterol	97mg	32%
Sodium	1.396mg	0%
Potassium	1.168mg	0%
Fiber	8g	32%
Sugar	8g	16%
Vitamin A	1.137IU	0%
Vitamin C	135mg	150%
Calcium	112mg	11%
Iron	4mg	22%