Easy Mediterranean Chicken and Potatoes

If you ask me, Mediterranean flavors make everything better.

This one-pan chicken and potatoes dish brings together juicy bone-in thighs with tender potato wedges in a garlicky lemon marinade. Fresh rosemary and oregano mingle with kalamata olives for that classic Greek taste.

The chicken roasts in a simple mixture of olive oil, lemon juice, and fourteen cloves of garlic—yes, fourteen—which creates a savory sauce as everything cooks. Sliced lemon and onion wedges round out the pan.

It’s a straightforward weeknight dinner that feels special, especially when you serve it with tzatziki, pita bread, and a crisp Greek salad on the side.

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What Kind of Chicken Should I Use?

For this Mediterranean dish, you have a few good options when it comes to chicken. A whole chicken cut into pieces works great and gives you a nice mix of white and dark meat, plus the bones add extra flavor to the dish as it cooks. If you prefer, you can use just chicken thighs for a juicier result, or go with chicken breasts if you like leaner meat. Bone-in, skin-on pieces are ideal because the skin gets crispy and golden while the bones keep everything moist, but boneless will work in a pinch if that’s what you have on hand. Just keep in mind that boneless pieces will cook faster, so you’ll want to adjust your cooking time accordingly.

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Options for Substitutions

This Mediterranean dish is pretty forgiving when it comes to swaps:

• Chicken: You can use any chicken parts you prefer – thighs, drumsticks, or breasts all work great. Bone-in pieces will give you more flavor, but boneless works too if you reduce the cooking time a bit.
• Gold potatoes: Red potatoes or even russets can step in here. Just cut them into similar-sized chunks so they cook evenly with the chicken.
• Kalamata olives: If you’re not a fan of kalamata olives or don’t have them, try green olives or Castelvetrano olives. You can also leave them out completely if olives aren’t your thing.
• Fresh rosemary: Dried rosemary works in a pinch – just use about 2 teaspoons instead of the fresh amount, since dried herbs are more concentrated.
• Chicken broth: Vegetable broth or even water with a bouillon cube will do the job if you’re out of chicken broth.
• Fresh lemon and lemon juice: While fresh lemon really makes this dish pop, you can use bottled lemon juice if needed. The flavor won’t be quite as bright, but it’ll still work.

Watch Out for These Mistakes While Cooking

The biggest mistake with this dish is crowding the pan, which traps steam and prevents the chicken skin from getting crispy – make sure there’s space between the chicken pieces and potatoes so everything can brown properly.

Another common error is cutting your potatoes too large, which means they won’t cook through in the same time as the chicken, so aim for 1-inch chunks that will be tender when your chicken hits 165°F.

Don’t add the olives at the beginning of cooking or they’ll shrivel up and turn bitter from the long bake time – tossing them in during the last 5 minutes or right before serving keeps them plump and flavorful.

Finally, if your chicken skin isn’t golden and crispy after the initial bake, pat it dry with paper towels before cranking up the heat or broiling, as any moisture on the surface will prevent that nice browning you’re looking for.

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What to Serve With Mediterranean Chicken and Potatoes?

This dish is already pretty hearty with the chicken and potatoes, but I love serving it with warm pita bread to soak up all those lemony, garlicky pan juices. A cool and creamy tzatziki sauce on the side is perfect for drizzling over everything, and it balances out the richness of the roasted chicken. A fresh Greek salad with cucumbers, tomatoes, and feta makes a great lighter side that complements the Mediterranean flavors without being too heavy. If you want to make it even more filling, you could add some couscous or rice pilaf to round out the meal.

Storage Instructions

Store: Keep your leftover Mediterranean chicken and potatoes in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day as everything marinates together. It makes for an easy weeknight dinner when you don’t feel like cooking from scratch.

Freeze: This dish freezes pretty well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers. The potatoes might be a tiny bit softer after freezing, but the chicken holds up great and still tastes delicious.

Reheat: Warm it up in the oven at 350°F for about 20 minutes until heated through, or use the microwave if you’re in a hurry. Add a splash of chicken broth or water if it seems a bit dry. The oven method works best to keep the chicken from drying out and gives the potatoes a nice texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-3000
• Protein: 170-200 g
• Fat: 140-170 g
• Carbohydrates: 150-180 g

Ingredients

For the chicken and potatoes:

• 3.5 lb chicken (I use Perdue bone-in, skin-on thighs for better moisture)
• salt
• 5 gold potatoes (cut into 1.5-inch wedges for even roasting)
• 1 onion (cut into 1-inch thick petals)
• 1 tsp pepper
• 1 lemon (sliced into 1/4-inch rounds)
• 1 cup chicken broth (I prefer Swanson unsalted to control the sodium)
• 12 kalamata olives
• parsley

For the marinade:

• 1/4 cup olive oil (I like Goya Extra Virgin for its robust flavor)
• 1/3 cup lemon juice
• 14 garlic cloves (freshly smashed and minced for the strongest aroma)
• 2 tbsp rosemary
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/2 tsp nutmeg

For serving:

• Greek salad
• tzatziki sauce
• pita bread

Step 1: Prepare Mise en Place and Season the Chicken

• 3.5 lb chicken, patted dry
• salt
• pepper
• 5 gold potatoes, cut into 1.5-inch wedges
• 1 onion, cut into 1-inch petals
• 1 lemon, sliced into 1/4-inch rounds
• 14 garlic cloves, minced

Preheat your oven to 375°F.

While it heats, pat the chicken thighs dry with paper towels—this is crucial for achieving golden, crispy skin during roasting.

Season the dried chicken generously with salt and pepper on both sides, making sure to coat the skin evenly.

Cut the potatoes into 1.5-inch wedges and the onion into 1-inch thick petals, keeping them separate for now.

Slice the lemon into 1/4-inch rounds and mince the garlic cloves finely (I find freshly minced garlic gives you a much more robust, aromatic flavor than pre-minced).

Have all your ingredients prepped and within reach before you begin assembling the dish.

Step 2: Build the Herb and Oil Base

• 1/4 cup olive oil
• 1/3 cup lemon juice
• 14 garlic cloves, minced
• 2 tbsp rosemary
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/2 tsp nutmeg

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, oregano, red pepper flakes, and nutmeg.

This aromatic mixture will be drizzled over the dish to infuse all the components with Mediterranean flavors.

Set aside until ready to use.

Step 3: Arrange and Season the Vegetables

• potatoes from Step 1
• onion from Step 1
• salt
• pepper

Spread the potato wedges and onion petals in a single layer in a large roasting pan (approximately 9×13 inches or similar).

Season them generously with salt and pepper, tossing to coat evenly.

These vegetables will cook alongside the chicken and become tender and golden by the time everything is done.

Step 4: Assemble the Dish and Begin Roasting

• chicken from Step 1
• lemon slices from Step 1
• 1 cup chicken broth
• herb and oil mixture from Step 2

Nestle the seasoned chicken thighs skin-side up among the vegetables in the roasting pan.

Distribute the lemon slices over and around the chicken.

Pour the chicken broth around (not over) the chicken to keep the skin from getting soggy.

Then pour the herb and oil mixture from Step 2 evenly over everything, ensuring the chicken skin gets a good coating.

Transfer to the preheated 375°F oven and roast for 45-60 minutes, until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh.

Step 5: Finish with Color and Add Finishing Touches

• 12 kalamata olives
• parsley

Once the chicken reaches 165°F, check the skin color.

If you’d like deeper browning and crisper skin—which I recommend for better texture—increase the oven temperature to 425°F and roast for 15-20 minutes more, or use the broiler for 3-5 minutes, watching carefully to prevent burning.

Remove from heat and scatter the kalamata olives over the dish, nestling them among the chicken and vegetables.

Finish with a generous handful of fresh chopped parsley for brightness and color.

Step 6: Serve with Mediterranean Accompaniments

• Greek salad
• tzatziki sauce
• pita bread

Transfer the chicken and roasted vegetables to a serving platter or serve directly from the pan for a rustic presentation.

Serve alongside Greek salad, tzatziki sauce, and warm pita bread to complete the Mediterranean experience.

The pan juices can be drizzled over individual portions for extra flavor.

Easy Mediterranean Chicken and Potatoes

Delicious Easy Mediterranean Chicken and Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings 4 servings

Calories 2800 kcal

Ingredients

  

For the chicken and potatoes::

• 3.5 lb chicken (I use Perdue bone-in, skin-on thighs for better moisture)
• salt
• 5 gold potatoes (cut into 1.5-inch wedges for even roasting)
• 1 onion (cut into 1-inch thick petals)
• 1 tsp pepper
• 1 lemon (sliced into 1/4-inch rounds)
• 1 cup chicken broth (I prefer Swanson unsalted to control the sodium)
• 12 kalamata olives
• parsley

For the marinade::

• 1/4 cup olive oil (I like Goya Extra Virgin for its robust flavor)
• 1/3 cup lemon juice
• 14 garlic cloves (freshly smashed and minced for the strongest aroma)
• 2 tbsp rosemary
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/2 tsp nutmeg

For serving::

• Greek salad
• tzatziki sauce
• pita bread

Instructions

 

• Preheat your oven to 375°F. While it heats, pat the chicken thighs dry with paper towels—this is crucial for achieving golden, crispy skin during roasting. Season the dried chicken generously with salt and pepper on both sides, making sure to coat the skin evenly. Cut the potatoes into 1.5-inch wedges and the onion into 1-inch thick petals, keeping them separate for now. Slice the lemon into 1/4-inch rounds and mince the garlic cloves finely (I find freshly minced garlic gives you a much more robust, aromatic flavor than pre-minced). Have all your ingredients prepped and within reach before you begin assembling the dish.
• In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, oregano, red pepper flakes, and nutmeg. This aromatic mixture will be drizzled over the dish to infuse all the components with Mediterranean flavors. Set aside until ready to use.
• Spread the potato wedges and onion petals in a single layer in a large roasting pan (approximately 9x13 inches or similar). Season them generously with salt and pepper, tossing to coat evenly. These vegetables will cook alongside the chicken and become tender and golden by the time everything is done.
• Nestle the seasoned chicken thighs skin-side up among the vegetables in the roasting pan. Distribute the lemon slices over and around the chicken. Pour the chicken broth around (not over) the chicken to keep the skin from getting soggy. Then pour the herb and oil mixture from Step 2 evenly over everything, ensuring the chicken skin gets a good coating. Transfer to the preheated 375°F oven and roast for 45-60 minutes, until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh.
• Once the chicken reaches 165°F, check the skin color. If you'd like deeper browning and crisper skin—which I recommend for better texture—increase the oven temperature to 425°F and roast for 15-20 minutes more, or use the broiler for 3-5 minutes, watching carefully to prevent burning. Remove from heat and scatter the kalamata olives over the dish, nestling them among the chicken and vegetables. Finish with a generous handful of fresh chopped parsley for brightness and color.
• Transfer the chicken and roasted vegetables to a serving platter or serve directly from the pan for a rustic presentation. Serve alongside Greek salad, tzatziki sauce, and warm pita bread to complete the Mediterranean experience. The pan juices can be drizzled over individual portions for extra flavor.