Lemon Herb Mediterranean Chicken + Potatoes (One Pot)
User Reviews
4.8
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Total Time
55 mins
-
Servings
4
-
Calories
384 kcal
-
Course
Dinner
-
Cuisine
Mediterranean
Lemon Herb Mediterranean Chicken + Potatoes (One Pot)
Description
This recipe begins by marinating skin-on, bone-in chicken thighs in a mixture of lemon juice, olive oil, red wine vinegar, crushed garlic, dried basil, oregano, parsley, and salt. The marinade imparts a fresh, tangy, and aromatic profile. After marinating, the chicken is seared in an oven-safe pan to develop a browned, flavorful skin and to lock in juices.
Vegetables including halved baby potatoes, red onion wedges, red bell pepper, and sliced zucchini are arranged around the chicken in the pan. Kalamata olives are added for their briny depth. The remaining marinade is drizzled over the vegetables and chicken before covering and baking at a high temperature until the chicken is cooked through and potatoes are tender.
The resulting dish offers a balance of textures and flavors: crispy-skinned chicken, tender potatoes, sweet vegetables, and salty olives brightened by lemon. It can be served as a complete meal, requiring minimal cleanup due to the one-pot method.
A good technique is to sear chicken before baking to keep it moist and enhance the marinade’s flavor in the final dish.
Ingredients
- 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 basil dried
- 2 teaspoons oregano dried
- 2 teaspoons parsley dried
- 2 teaspoons salt plus extra
- 8 baby potato halved
- 1 red onion cut into wedges
- 1 red bell pepper deseeded and cut into wedges
- 1 zucchini large, sliced
- 4 tablespoons kalamata olives pitted
- 4 lemon to serve, slices
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
- Searing chicken thighs before baking locks in moisture and enhances the marinade flavors.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
