Mediterranean Chicken Dinner
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
55 mins
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Servings
4 - 5 people
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Calories
90 kcal
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Course
Dinner
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Cuisine
Mediterranean, American
Mediterranean Chicken Dinner
Description
The chicken thighs and drumsticks are coated in a marinade of lemon juice, minced garlic, honey, dried oregano, paprika, black pepper, salt, and optional Dijon mustard. Marinating for up to 24 hours enhances flavor penetration but is not required. The meat is positioned atop a bed of quartered small potatoes and red onions in a baking dish, then chicken stock and marinade are poured over to maintain moisture during baking.
After initial baking, cherry tomatoes are added along with a drizzle of olive oil and seasoning before continuing baking until chicken skin is golden and potatoes are tender. This method ensures rich flavors and a moist texture, complemented by the sweet burst of oven-roasted tomatoes.
Serving this dish as a complete meal provides protein and hearty vegetables. The layering of garlic, honey, and oregano with lemon juice and paprika reflects classic Mediterranean taste profiles while the oven cooking method integrates the ingredients and develops a pleasing balance of textures.
For different chicken cuts, adjustments to baking times are necessary to avoid overcooking or dryness, particularly with boneless or breast meat. Choosing potatoes of suitable size ensures even cooking alongside the chicken, and using a snug baking pan prevents excessive evaporation of liquids, maintaining the intended sauce consistency.
Ingredients
Marinade / Sauce
- 1kg / 2lb chicken thighs Note 1, bone in, skin on; and drumsticks
- 1/2 cup (125 ml) lemon juice
- 6 cloves garlic , minced
- 2 tsp Dijon mustard (Optional - Note 2)
- 2 tbsp honey or maple or other sweetener, or 1 tbsp sugar
- 1 tbsp oregano dried
- 1.5 tsp paprika
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Bake
- 5 potato quartered (Note 3, smallish; 7.5cm/3" wide
- 2 red onions , quartered
- 1 cup (250ml) chicken broth low sodium, or chicken stock
- 250g/8oz cherry tomato whole
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil or oil spray
- oregano for garnish (optional, fresh
Instructions
- Mix Marinade ingredients in a bowl, then add chicken and toss to coat. If time permits, marinate for 24 hours, otherwise proceed to next step.
- Preheat oven to 180C/350F.
- Place potatoes and onion in baking pan, top with chicken. Pour over the chicken stock then marinade from the bowl.
- Bake for 20 minutes, then remove from oven.
- Scatter over cherry tomatoes, drizzle everything with 1 tbsp olive oil, sprinkle with salt and pepper. Bake for a further 30 - 35 minutes until chicken is golden and potatoes are cooked.
- Remove from oven, garnish with fresh oregano if using and serve!
Notes
- For boneless skinless thigh fillets, add chicken 20 minutes into the bake to prevent overcooking.
- Chicken breast is not recommended, but if used, add for the last 20 minutes of baking and watch for dryness.
- Dijon mustard adds flavor and thickens the sauce but can be omitted if unavailable.
- Choose potatoes about 7.5 cm (3") wide so that once quartered, they cook evenly within the recommended time.
- Marinating enhances flavor but is not essential due to the rich sauce.
- Use a baking pan that fits ingredients snugly to conserve sauce volume; too large a pan may cause excessive evaporation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Serving | 503g | |
| Calories | 90cal | 5% |
| Carbohydrates | 50.6g | 17% |
| Protein | 31.5g | 63% |
| Fat | 10g | 15% |
| Saturated Fat | 2.3g | 12% |
| Cholesterol | 81mg | 27% |
| Sodium | 607mg | 25% |
| Potassium | 1285mg | 27% |
| Fiber | 7.5g | 30% |
| Sugar | 14.4g | 29% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 85.8mg | 95% |
| Calcium | 70mg | 7% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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