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Mediterranean Chicken recipe after baking

Baked Mediterranean Chicken

5 from 1 vote
Created by Mariam Ezzeddine
This Baked Mediterranean Chicken is made with chicken, potatoes, onion and tomatoes, everything comes together in a pan in the oven so you can spend less time in the kitchen cooking dinner.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
servings

Ingredients

To Marinate the Chicken

  • 1 tbsp olive oil
  • ¼ cup lemon juice juice from 1 lemon
  • 1 tbsp minced garlic
  • 1 tsp dried oregano
  • 1 tsp paprika
  • ½ tsp ground black pepper
  • ½ tsp salt
  • 2 lb chicken thighs and drumsticks skin on and bone in

To Bake

  • 2 medium red onions quartered
  • 5-6 red potatoes quartered
  • ¾ cup low sodium chicken stock
  • 8 oz grape tomatoes
  • 2 tbsp olive oil
  • salt to taste
  • 1 tsp ground black pepper
  • 2 tbsp chopped parsley for garnish

Instructions

  • Preheat the oven to 375 degree F.
  • In a large bowl combine all the ingredients under the “to marinate the chicken” section except chicken. Mix it well and add the chicken, toss and coat them well. Allow the chicken to marinate for at least 30 minutes.
  • In a 9X13 baking dish add the quartered red onions and potatoes, spread evenly. Place the marinated chicken on top of the vegetables.
  • Pour the chicken stock over the chicken and bake for 20 minutes at 375 degree F.
  • Remove the baking dish from the oven and spread the cherry tomatoes over the chicken. Drizzle olive oil, salt and pepper on top and bake further for 40 minutes until the chicken skin turns golden and potatoes are cooked through.
  • Once done, sprinkle the freshly chopped parsley on top and serve while it is still warm.

Notes

  • Make sure you don’t overcrowd the baking dish. There shouldn’t be an overlap of the onions and potatoes. Split it into two baking dishes if you need to.
  • If you want to prepare this in advance, you can marinate the chicken the night before.
  • If the chicken was frozen beforehand, be sure to pat dry the chicken so the skin can crisp up. If there’s moisture on the skin, the seasoning won’t stick very well and the chicken will steam more than it’ll roast. 
  • Don’t skip marinating the chicken. The marinade adds a ton of flavor to the chicken! 
  • Make sure the oven is fully heated before adding the dish into the oven. This prevents uneven cooking.
  • You can check the doneness of the chicken by using a meat thermometer. Insert the meat thermometer into the thickest part of the chicken. The thermometer should read 165F.
  • A great way to marinade the chicken is to put it in a ziplock bag then pour it in the marinade. Squeeze out all the air and allow to marinade. 

Nutrition

Calories: 662kcal | Carbohydrates: 53g | Protein: 36g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 467mg | Potassium: 1818mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1136IU | Vitamin C: 46mg | Calcium: 84mg | Iron: 4mg
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