Dump and Bake Mediterranean Chicken and Potatoes
There’s something about a true dump and bake dinner that just makes life easier. No juggling pans, no complicated steps, just simple ingredients layered into one dish and straight into the oven. This Dump and Bake Mediterranean Chicken and Potatoes is exactly that kind of recipe! It’s easy, flavorful, and perfect for busy weeknights.
Juicy chicken gets coated in a Mediterranean chicken marinade, then baked right on top of seasoned potatoes so everything cooks together. The potatoes soak up all that lemon, garlic, and olive oil goodness, and the chicken comes out tender, golden, and full of bold Mediterranean flavor!
If you love low-effort dinners like my Mediterranean Chicken and Rice Bake or one pan recipes, this one is going straight into your weekly rotation.
Why You’ll Love This Recipe
This is one of those easy Mediterranean chicken recipes that feels way more impressive than the effort it takes. Everything goes into one dish, gets covered, and the oven does all the work. It cuts down your time in the kitchen, so you’re not stuck cooking for hours. It’s also perfect for meal prep because the leftovers reheat really well.
You can use chicken breasts, thighs, or tenders, and it still turns out delicious every time. Plus, it’s a one pan chicken and potatoes dinner, which means less cleanup (always a win).
The flavors are fresh yet comforting, with garlic, lemon, herbs, and warm spices coming together effortlessly.
Ingredients
For the Chicken Marinade:
- Chicken Thighs (Breasts or Tenders)
- Olive Oil
- Fresh Garlic
- Lemon Juice
- Fresh Parsley
- Seasonings: Oregano, Cumin, Coriander, Paprika, Salt, and Black Pepper
For the Potatoes:
- Baby Potatoes (cut into small pieces)
- Olive Oil
- Seasonings: Salt, Black Pepper, Paprika, Garlic Powder, Oregano
- Toppings (Optional): Crumbled Feta Cheese, Parsley, Lemon, Tzatziki Sauce
See recipe card below for exact quantities...
How to Make Dump and Bake Mediterranean Chicken and Potatoes
Step One: Make the marinade
- In a large bowl, whisk together olive oil, garlic, lemon juice, parsley, and all the spices until combined.
Step Two: Marinate the chicken
- Add the chicken and toss until fully coated. Let it marinate for at least 30 minutes, or up to overnight for deeper flavor.
Step Three: Prep and bake the potatoes
- Preheat your oven to 400°F. Add the potatoes to a 9×13 baking dish and toss with olive oil and seasonings. Cover tightly with foil and bake for 15 minutes to give the potatoes a head start.
Step Four: Assemble
- Carefully remove the baking dish from the oven and place the marinated chicken directly on top of the potatoes. Pour any remaining marinade over the chicken and potatoes.
Step Five: Bake covered
- Cover tightly again with foil and bake for 35–40 minutes. This helps keep the chicken juicy while allowing the potatoes to continue cooking underneath.
Step Six: Finish baking uncovered
- Remove the foil and bake uncovered for another 15–20 minutes, or until the chicken is cooked through and the potatoes are fork-tender. Optional: Broil for 2–3 minutes for extra color and crispy edges.
Step Seven: Serve
- Top with crumbled feta, fresh parsley, and a squeeze of lemon juice.
Scroll down for the full recipe card…
Substitutions
Equipment
- Large mixing bowl
- 9×13 baking dish or casserole dish
- Measuring cups and spoons
- Knife and cutting board
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm in the oven at 350°F or microwave until heated through.
You can also freeze cooked portions for up to 2 months.
Tips for the Best One Pan Mediterranean Chicken and Potatoes
FAQ
Can I use chicken breasts?
Yes, just be careful not to overcook them so they stay juicy.
Can I make this ahead of time?
Yes. You can marinate the chicken and prep the potatoes earlier in the day, then assemble and bake when ready.
Why bake covered first?
Covering traps steam, which helps the potatoes cook through and keeps the chicken from drying out.
Related
If you like this recipe, you’ll also love:
Pairing
Serve this with warm pita bread, a cucumber tomato salad, Greek salad, or creamy tzatziki for an easy Mediterranean-style dinner.
It’s also great for meal prep, just portion it out and you’ve got a few days of easy, flavorful lunches ready to go!
Dump-and-Bake Mediterranean Chicken and Potatoes
Ingredients
For the Chicken Marinade
- 1.5 pounds chicken thighs or breasts
- ⅓ cup olive oil
- 3 cloves garlic minced
- 1½ tbsp lemon juice
- ⅓ cup parsley chopped
- ¾ tsp oregano
- ¾ tsp cumin
- ¾ tsp coriander
- ¾ tsp paprika
- 1¼ tsp salt
- ½ tsp black pepper
For the Potatoes
- 1.5 pounds baby potatoes cut into small pieces
- 2 tbsp olive oil
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp oregano
Optional for Serving
- Crumbled feta
- Extra parsley
- Lemon wedges
- Tzatziki
Instructions
- In a large bowl, whisk together olive oil, garlic, lemon juice, parsley, oregano, cumin, coriander, paprika, salt, and black pepper.
- Add the chicken and toss until fully coated. Marinate for at least 30 minutes or up to overnight.
- Preheat oven to 400°F.
- Add potatoes to a 9×13 baking dish and toss with oil and seasonings. Cover and bake potatoes for 15 minutes first.
- Then add marinated chicken on top, pour over remaining marinade, cover again and bake for 35–40 minutes.
- Remove foil and bake uncovered for another 15–20 minutes until chicken reaches temperature and potatoes are tender.
- Optional: Broil for 2–3 minutes for extra golden color and crispy edges. Top with crumbled feta, fresh parsley, and a squeeze of lemon juice before serving. Serve warm with tzatziki if desired.
Notes
- Cutting potatoes evenly ensures they cook at the same rate as the chicken.
- Chicken thighs will give the juiciest results, but breasts work well too.
- Don’t skip covering the dish, it keeps everything tender and prevents drying out.
- For deeper flavor, marinate overnight.
Food Safety
- Don’t leave chicken or marinade out for more than 1–2 hours.
- Cook chicken to 74°C (165°F) using a Meat Thermometer.
- Don’t reuse raw marinade unless boiled first.
- Wash hands, knives, and cutting boards after handling raw chicken.
Follow safe storage and handling tips from USDA.
Wouldn’t cooking chicken breasts (especially boneless) for 60+ minutes dry them out?
Great question 😊 I’ve actually made this recipe both ways, adding the chicken and potatoes together at the same time and also baking the potatoes first before adding the chicken, and both worked! Boneless chicken breasts can definitely dry out if cooked too long though, which is why I recently updated the recipe to give the potatoes a head start so the chicken cooks for less time. Also, don’t skip covering the pan because it helps keep the chicken juicy while allowing the potatoes to cook through properly. If you want the juiciest results, I personally love using thighs. Also, if you end up with extra juices in the pan, don’t let them go to waste because they’re SO good with fresh pita bread!