Mediterranean Chicken Bake

8 thighs
1 hr 15 min

This Mediterranean-inspired chicken bake is easy to make and is infused with some classic flavours of garlic, lemon, oregano, cumin, coriander, and paprika.


It's a perfect mid-week dinner idea that requires minimal kitchen clean up as all you have to do really is "throw it all in a pan" put in the oven.


You can choose to marinate the chicken overnight or a few hours before cooking.


This is definitely a go-to recipe for me as it ticks off several boxes for mid-week cooking:


  • It can be a complete meal if you want it to, no need to bother with making "sides"
  • The prep is low effort
  • Ingredients are simple and easy to find
  • It's easy to make a large batch so it's perfect for feeding a family, leftovers, or a dinner party!

If you want to add a side dish, a really nice complimentary one is couscous. I opted for large pearl couscous seasoned with a bit of turmeric for this dinner.

You can find my recipe on Instagram here

Recipe details

  • 8  thighs
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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Ingredients

Ingredients for the marinade

  • 1/2 cup lemon juice
  • 6 cloves garlic, minced as finely as possible
  • 2 teaspoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons dried oregano
  • 1 teaspoon coriander
  • 1.5 teaspoons paprika
  • 1 tablespoon olive oil
  • salt and pepper to taste

Ingredients for the bake

  • 8 skin on chicken thighs
  • 2 cups small potatoes cut into about 3" wide pieces
  • 1 red onion, quartered
  • 1 cup chicken stock
  • 2 tablespoons tomato paste
  • 1 - 2 carrots, chopped
  • 1.5 cups of cherry or grape tomatoes, whole
  • 3 tablespoon olive oil
  • Fresh oregano for garnishs (optional)

Instructions

Marinate the Chicken

Pat and dry chicken and add it to a deep bowl with all the marinade ingredients. Ensure that the chicken is coated well. You can marinate overnight in the fridge or for a few hours before cooking.

Making the Chicken Bake

Preheat oven to 350
In a bowl, mix the chicken broth with the tomato paste and set aside.
Place potatoes, onion, and carrots in a deep baking pan.
Place the the marinated chicken on top on the of the veggies skin side up, and then pour the chicken stock/tomato paste mixture in.
Cover and bake for 20 minutes, then remove from the oven
Add the cherry tomatoes, drizzle the chicken skin with a bit of olive oil, season with some more salt and pepper and do a bit of basting with the juices from the bottom of the pan.
Cover and put it back in the oven and bake for another 30 - 35 min until the potatoes are cooked.
Remove cover and broil on high for about 3-5 minutes to get the skin extra crispy.

@Adas_Appetite
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