Dump-and-Bake Mediterranean Chicken and Potatoes
An easy one-pan Mediterranean chicken bake with juicy marinated chicken, tender roasted potatoes, garlic, lemon, and herbs. A true dump-and-bake dinner perfect for busy weeknights.
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.