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Mediterranean chicken bake is a delightful combination of veggies and chicken with olives and savory Italian seasonings. It’s hearty, healthy and filling. Mediterranean chicken is a complete meal that doesn’t require a watchful eye. Pop everything in the oven, and dinner will be ready in about 45 minutes.
Chicken and vegetable fans will love this simple Mediterranean Chicken Bake. Pair marinated chicken with olives, potatoes, onions, bell peppers, asparagus and tomatoes for a simple yet flavorful one-dish dinner perfect for busy weeknights. Chicken Kalamata is juicy and delicious.
If you love baked chicken recipes, try my Honey Sriracha Baked Chicken Breast, Baked Chicken Breast with Mushrooms or Best Baked Chimichurri Chicken.
Why You’ll Love This Baked Mediterranean Chicken
- It’s incredibly flavorful. A blend of Mediterranean herbs and spices, lemon juice and olive oil gives the chicken and vegetables so much yummy flavor.
- It’s super simple. After marinating the chicken, toss everything in a baking dish and walk away.
- It’s a complete meal. Chicken, vegetables and potatoes are cooked together for an all-in-one balanced meal.
Mediterranean Chicken Ingredients
- Chicken: Use bone-in, skin-on chicken thighs or substitute your favorite chicken cut.
- Lemon Juice: Fresh squeezed lemon juice has a superior flavor.
- Olive Oil: Use any light, neutral-flavored oil.
- Red Wine Vinegar: Substitute with balsamic vinegar, white wine vinegar or apple cider vinegar.
- Garlic: Freshly minced garlic adds flavor and aroma.
- Seasoning: Season with dried basil, dried oregano, paprika, salt and ground pepper.
- Asparagus: Trim off the woody ends.
- Potatoes: Use whole baby potatoes. Halve or quarter larger potatoes.
- Onion: Cut red onion into wedges. Use sweet or yellow onion if preferred.
- Bell peppers: Cube red bell peppers or your favorite color of pepper.
- Chicken Broth: Adds flavor and keeps the chicken moist.
- Tomatoes: Use cherry or grape tomatoes.
- Kalamata Olives: Kalamata olives are meaty and full of flavor.
- Parsley: Garnish with fresh chopped parsley.
How To Make Mediterranean Chicken Tray Bake
- Prepare the equipment. Preheat the oven to 350 degrees F.
- Prep the chicken. Clean and pat dry the chicken thighs with a kitchen towel and set it aside.
- Make the marinade. Prepare the marinade by combining the ingredients in a medium bowl; lemon juice, olive oil, red wine vinegar, garlic, basil, oregano, paprika, oregano, paprika, salt, and pepper.
- Marinate the chicken. Pour half of the marinade over the chicken thighs and allow them to marinade for at least 1 hour.
- Transfer and bake. Transfer the chicken thighs to a 9X13 baking dish and spread the vegetables; asparagus, potatoes, red onions, and bell peppers over the chicken thighs. Pour the chicken broth and remaining marinade over the vegetables and bake for 20 minutes at 350 degrees F. After 20 minutes, add the cherry tomatoes and bake further for 30-35 minutes until the chicken is cooked.
- Broil to crisp. Finally, broil the chicken for 3-5 minutes until the chicken skins turn crispy and golden.
- Garnish and serve. Once done, garnish the chicken bake with parsley and serve while it’s still warm.
Tips To Make Easy Chicken Bake
- Marinate the chicken for an hour or more if you have time. You can skip the marinating, but the meat won’t be as flavorful.
- We use chicken thighs, but you can use your favorite chicken cut.
- Customize this by adding any of your favorite vegetables.
- Add another burst of flavor by finishing the dish with a sprinkling of feta cheese.
- Chicken should be cooked to a minimum temperature of 165 degrees F when checked with a meat thermometer.
- Use a larger dish and easily double this recipe to feed a crowd.
Frequently Asked Questions
Yes! This chicken dish is loaded with protein, low-carb and gluten free. You can enjoy this recipe on keto, whole30 and Paleo diets.
Chicken doesn’t need to be covered while baking. Covering this dish will cause the chicken and vegetables to steam while cooking. For caramelized veggies, leave the dish uncovered and let the oven do all the work.
All ovens cook differently, so relying on only baking time could lead to undercooked or overcooked chicken. Always use a digital meat thermometer to check for doneness. Chicken should be cooked to a minimum internal temperature of 165 degrees F.
Store the chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven or a skillet until warmed through.
Freeze this in a freezer bag for up to 3 months. Defrost overnight in the fridge and reheat in the oven.
This chicken bake is a meal in itself. Serve it with No Knead Artisan Bread to mop up the sauce or add a Lemon Herb Mediterranean Pasta Salad or Mozzarella Caprese Salad Recipe.
More Mediterranean Recipes
- Grilled Mediterranean Chicken Salad
- Mediterranean Stuffed Chicken
- Lemon Herb Mediterranean Chicken
- Lemon Herb Mediterranean Pasta Salad
- Mediterranean Veggie Pizza
- Mediterranean Quinoa Salad
I hope you enjoy all the recipes I share with you, including this delicious Mediterranean Chicken Bake recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Mediterranean Chicken Bake
Ingredients
- 8 whole Chicken thighs, bone-in, skin-on
- ½ cup lemon juice
- ¼ cup olive oil
- 2 tablespoon red wine vinegar
- 2 tbsps garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 10-12 spears asparagus, ends trimmed
- 10-12 pieces baby potatoes
- 1 medium red onion, cut into wedges
- 1 small red bell peppers, cubed
- 1 cup chicken broth
- 1 cup cherry tomatoes
- ½ cup kalamata olives
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 350 degrees F.
- Clean and pat dry the chicken thighs with a kitchen towel and set it aside.
- Prepare the marinade by combining the ingredients in a medium bowl; lemon juice, olive oil, red wine vinegar, garlic, basil, oregano, paprika, oregano, paprika, salt, and pepper.
- Pour half of the marinade over the chicken thighs and allow them to marinade for at least 1 hour.
- Transfer the chicken thighs to a 9X13 baking dish and spread the vegetables; asparagus, potatoes, red onions, and bell peppers over the chicken thighs.
- Pour the chicken broth and remaining marinade over the vegetables and bake for 20 minutes at 350 degrees F.
- After 20 minutes, add the cherry tomatoes and bake for 30-35 minutes until the chicken is cooked.
- Finally, broil the chicken for 3-5 minutes until the chicken skins turn crispy and golden.
- Once done, garnish the chicken bake with parsley and serve while it’s still warm.
Notes
- Marinate the chicken for an hour or more if you have time. You can skip the marinating, but the meat won’t be as flavorful.
- We use chicken thighs, but you can use your favorite chicken cut.
- Customize this by adding any of your favorite vegetables.
- Add another burst of flavor by finishing the dish with a sprinkling of feta cheese.
- Chicken should be cooked to a minimum temperature of 165 degrees F when checked with a meat thermometer.
- Use a larger dish and easily double this recipe to feed a crowd.
