Easy? Check. Juicy? Check. One pan? Check. Check. Check. This Mediterranean baked chicken and potatoes is incredibly flavorful and requires just a few minutes of prep time and easy clean up. Pair it with some rice or a salad and you've got yourself a delicious dinner.
Growing up, baked chicken and potatoes were very common on our dinner table. My mom always cooked up the juiciest chicken, and this one is heavily inspired by her version.
I know I said it before, but toum is mandatory with chicken. So make sure to whip up a batch of that white, fluffy goodness and serve it with this Mediterranean baked chicken and potatoes for a truly perfect dinner.
To make this super easy one pan Mediterranean baked chicken and potatoes, you'll first need the following ingredients to make the marinade:
- Plain yogurt: yogurt is an excellent meat tenderizer and adds great flavor and creaminess to the marinade.
- Hot pepper paste: adds a delicious smoky, peppery flavor, a hint of heat, and beautiful color.
- Lemon juice: also a great tenderizer and adds a bright pop of flavor.
- Apple cider vinegar: another tenderizing ingredient and flavor booster.
- Olive oil: the fat helps to retain moisture in the chicken and also balances the acidity of the other ingredients in the marinade.
- Garlic: what's chicken without garlic?
- Lebanese seven spice: a super fragrant and flavor packed spice blend consisting of ground allspice, black pepper, cinnamon, cloves, coriander, cumin, and nutmeg.
- Sumac: a dark red spice that has a very tart, lemony flavor. It adds beautiful color and pop of flavor.
- Dried thyme: another flavor booster that is a very common herb in Mediterranean cuisine.
- Salt and black pepper: enhances the overall flavor of the dish.
Aside from the marinade, you'll need the following:
- Chicken thighs and drumsticks: make sure to buy bone-in, skin-on, as that yields super juicy chicken, adds more flavor, and protects it from drying out.
- Potatoes: I prefer Yukon gold potatoes, but you can use any potato you enjoy. It will soak up the marinade and be delicious regardless.
First, prepare the marinade by placing all the marinade ingredients in a bowl and whisking together until fully combined.
Dry all the chicken very well with paper towels, then place in a 9x13 inch baking dish.
Pour all the marinade over the chicken.
Use your hands to massage the marinade into the chicken until it is thoroughly and evenly coated. Although you can proceed to the next step immediately, I highly recommend letting the chicken marinate in the fridge at least an hour or overnight if possible.
After marinating, chop the potatoes into uniform pieces, no thicker than a quarter inch (about 0.5 cm) so that they can be fully cooked at the same time as the chicken. Add them to the chicken dish.
Massage the potatoes with the marinade and spread them throughout the dish in between the chicken.
Bake in a preheated oven at 400°F (200°C) for about 40 minutes, or until a meat thermometer registers at around 185°F (85°C) in the thickest part of the thighs and the potatoes are fork tender.
Halfway through baking, carefully tilt the pan to let the juices collect on one side, and use a spoon to scoop up the sauce and baste the chicken with it.
At the very end, broil the chicken for 2-3 minutes or until it develops a deep, golden color. Make sure you keep an eye on it so it doesn't burn!
Let the chicken rest for about 5 to 10 minutes before serving.
This recipe is naturally gluten-free, but below are some helpful substitutions:
- Yogurt - you can substitute the same amount of plain regular yogurt for greek yogurt, sour cream, buttermilk, mayonnaise, heavy cream, or a dairy-free version of any of those ingredients.
- Hot pepper paste - use tomato paste if hot pepper paste isn't accessible to you. It won't deliver the same flavor, but it will still add delicious umami to the marinade as well as the beautiful red tint.
- Lebanese seven spice - you can make your own at home with commonly found spices. Just mix equal amounts of ground allspice, black pepper, cinnamon, cloves, coriander, cumin, and nutmeg.
- Sumac - you can omit it if you are unable to find it.
- Meatless - the marinade is delicious with a variety of vegetables and potatoes. Simply omit the chicken and follow the rest of the recipe, cooking until veggies are tender.
Tips for Making the Best Mediterranean Baked Chicken and Potatoes
- Marinate overnight: if you have the time, definitely plan to marinate in advance so that the chicken has time to absorb all that flavor and become extra tender and juicy.
- Cook longer: what?! The The USDA recommends cooking chicken to a minimum internal temperature of 165°F (74°C). But in the case of bone-in chicken legs, the longer you cook them the more the connective tissue breaks down and yields juicier and more tender chicken. That's why I recommend cooking them to an internal temperature of about 185°F (85°C).
- Allow it to rest: let the chicken rest for 5 to 10 minutes before cutting into it, to allow all the juices to redistribute and become more tender and juicy when you cut into it.
- Don't cut the potatoes too big: you want the chicken and potatoes to be done cooking at the same time, so make sure you chop the potatoes into either half inch cubes or quarter inch slices (or half rounds like mine).
Frequently Asked Questions
- What if I don't have time to marinate the chicken? You don't have to marinate the chicken in advance. Simply coat all the chicken and potatoes with the marinade and pop them into the oven. They will still be delicious!
- Can I use boneless chicken thighs or chicken breasts? For this particular recipe, I don't recommend doing so because those cuts of chicken will cook much faster than the potatoes. However, you could omit the potatoes and just use the boneless chicken cuts with the marinade, and bake for less time.
- What should I serve it with? You
canshould eat this with toum. It is also delicious on a bed of rice or with a simple salad on the side.
- How long is it good for? This chicken and potato bake is even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days. Simply reheat in a 350°F (175°C) oven until warmed through.
If you’ve tried making this One Pan Mediterranean Baked Chicken and Potatoes recipe or any other recipe on Forks & Foliage, then please don't forget to rate the recipe and leave a comment below! I would be so happy to hear how it turned out for you. And if you took any photos or videos, please share them with me on Instagram @forksandfoliage so I can see the deliciousness you made!
One Pan Mediterranean Baked Chicken and Potatoes
- 1 cup plain yogurt
- ¼ cup hot pepper paste
- ¼ cup lemon juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 8 garlic cloves, minced or pressed
- 1 tablespoon Lebanese 7 spice
- 2 teaspoons dried thyme
- 2 teaspoons sumac
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 3 pounds chicken thighs and drumsticks, about 4 pieces each
- 1 pound Yukon gold potatoes, chopped into quarter inch slices
- Preheat oven to 400°F (200°C). Dry the chicken very well with paper towels and place in a 9x13 baking dish.
- In a medium bowl, combine the yogurt, hot pepper paste, lemon juice, apple cider vinegar, olive oil, minced garlic, spices, herbs, salt, and pepper. Mix together until fully combined.
- Pour all the marinade over the chicken. Use your hands to massage the marinade into the chicken. If you have time, cover and let it marinate in the fridge for at least one hour or overnight.
- Add the chopped potatoes to the chicken and mix them well until fully coated with the marinade, then tuck them in between all the chicken pieces.
- Bake uncovered for about 40 to 45 minutes, or until the chicken has an internal temperature of 185°F (85°C) and the potatoes are fork tender. Halfway through, carefully use a spoon to scoop up the sauce and baste the chicken and potatoes. Broil for 3 minutes for more color if desired.
- Let the chicken rest for 5 to 10 minutes before serving. Garnish with a sprinkle of sumac if desired.
- Store any leftovers in an airtight container up to 4 days.
- Be careful not to chop the potatoes too big, otherwise they will not fully cook by the time the chicken is done.
- Please read the full post for ingredient substitutions and other helpful tips.
- Serve this with toum for a dance party in your mouth.
Nutrition information provided is an estimate and may vary.