This Mediterranean Chicken Bake is a healthy and delicious meal in one dish! You have your meat, veggies, and a yummy dipping sauce all in one! The sauce is flavored with lemon, garlic, and spices and has so much flavor!
We've been trying to incorporate more veggies into our diet over here so the easier I can do that, the better! This Mediterranean Chicken Bake was a winner for everyone! I just pulled the meat off the bones for the kids and it was so moist and flavorful. I will admit, they are more bread with dipping sauce than veggies but I tried!
How to make Mediterranean Chicken Bake:
The first step is to marinate the chicken. You can technically skip this if you're super short on time but I would HIGHLY recommend marinating. It gives the chicken so much more flavor.
Here are the marinade ingredients:
- 2-3 pounds of dark meat chicken
- Zest and juice from 1 large lemon
- 6 large garlic cloves
- 2 tablespoons of honey
- 3 tablespoons olive oil
- 1 teaspoon each: salt, pepper, paprika
- 2 heaping tablespoons of fresh chopped parsley
The easiest way to marinade the chicken is just to add everything to a zip-top bag and set on a plate in the fridge (in case of leaks).
When you're ready to bake the chicken, prepare a 9x13 baking dish with non-stick spray and then add in the sweet potatoes and onions on the bottom.
Next, add the marinated chicken and all of the marinade from the bag and the chicken stock to the baking dish. This will be the yummy dipping sauce!
You can then add all the other softer veggies around the chicken. Try to keep most of the chicken exposed so the skin will get nice and crispy in the oven. If you like your veggies to stay firm, you can skip this step and add them in when the chicken just has 20 minutes left in the oven.
Bake the dish in the oven at 350 degrees uncovered. Once it's done, I let it rest for just 10 minutes then serve!
Mediterranean Chicken Bake
Ingredients
Marinade / sauce ingredients:
- 2-3 pounds dark meat chicken (I use a mix of legs and thighs)
- zest and juice from 1 large lemon
- 6 garlic cloves (minced)
- 2 tablespoons honey
- 3 tablespoons olive oil
- 1 teaspoon each salt, pepper, paprika
- 2 heaping tablespoons fresh chopped parsley
Everything else:
- 1 large sweet potato (diced into 1" cubed)
- 1 large red onion diced
- 2 handfuls cherry tomatoes (a little less than a pint)
- about 20 kalamata olives
- 1 yellow squash (cut into 1" pieces)
- 1 tablespoon olive oil
- extra salt for the veggies
- ¾ cup chicken broth or stock
Instructions
- Add the chicken and the marinade ingredients to a large zip-top bag and set in the fridge overnight or at least for 4 hours.
- When you're ready to cook the dish, pre-heat the oven to 350 degrees.
- Spray a 9x13 with non-stick spray.
- Add the sweet potatoes and onions to the baking dish and toss with 1 tablespoon of olive oil and ½ teaspoon salt.
- Add the chicken broth, marinated chicken and all of the marinade on top of the potatoes and onions.
- Place the tomatoes, squash, and olives around the chicken then sprinkle with a little extra salt.
- Bake, uncovered for 50-60 minutes.
- Let rest for 10 minutes then serve with bread for dipping in the yummy sauce!
Notes
Recipe inspired by RECIPE TIN EATS
Katie says
Made this for the family and it was a hit!
Erika says
This chicken bake looks so flavorful and delicious. Pinning for later!
Coco and Ash says
Thanks Erika!
Toni says
This was really amazing! A new favorite meal of our family!
Coco and Ash says
So glad you enjoyed!
Haley D Williams says
I am always up for trying new chicken recipess! So glad I came across this!
Priya Lakshminarayan says
That's oozing with flavors..making my mouth to water..
Coco and Ash says
Thank you!
Jennifer Tarpley says
Can I make this with boneless chicken breast? Also thinking of making a seperate one with cauliflower instead of chicken, my husband is vegetarian
Coco and Ash says
I always make it with dark meat because it's so moist but you can definitely try it with white meat. You will have to adjust the baking time a little but let me know how it turns out!
Susan Gerdom says
Coco? What do you do with the chicken stock? Add to marinade or pour over before baking??
Coco and Ash says
Hi Susan! It gets poured in the pan when you add the chicken and the marinade in. 🙂
Jennifer says
So delicious & easy!! If I can make this dish & it come out great anyone can! I substituted black for the kalamata olives(can't get them in my small town) still very flavorful. Will definitely make again.
Coco and Ash says
Awesome!! Thanks Jennifer!
Tammy T says
I am marinating chicken thighs now.
Recipe didn't specify so I bought with skin and bone-in chicken thighs. Hope that is right.
Coco and Ash says
Totally fine 🙂
Carole says
This is a wonderful recipe!. So tasty! Even my non-olive earing child ate this right up and declared the recipe a keeper!
glendys serra says
This was soooooo delicious! and super easy to make. I served it with quinoa. My husband loved it so much he even had seconds. I definitely will be making this again!
jeena says
WOOW looking amazing , i bet it made the taste of the day .
Mind blowig .
Thank you so much for this .
hari says
This is really too good about the mediterranean chicken bake thanks sharing this article
Leann Cobb says
Can this be frozen after cooked.
Coco and Ash says
I haven’t tried it but I think the veggies would get pretty mushy if it was frozen.