Lemon Herb Mediterranean Chicken + Potatoes (One Pot Recipe)

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Lemon Herb Mediterranean Chicken + Potatoes (One Pot Recipe)
Published in Tiny Home Geniuses | about 2 months ago

Lemon-herb-Mediterranean chicken and potatoes. A one-pot meal sure to please the whole family. Check out the one-pot recipe here.

Original one pot recipe taken from https://cafedelites.com

If you live in a tiny home or generally have a small kitchen, preparing an entire meal in one pot is a godsend. I’ve made it a mission to source some great recipes that are easy to make and oh, so yummy! Check out this one-pot recipe which I sourced from Cafedelites.com. If your mouth doesn’t water just reading the list of ingredients, well, I’m not sure what more would tantalize your taste buds. So, go ahead and give it a try. Prep the pot and then go relax. Yup, your welcome!

Course: Dinner

Cuisine: Mediterranean

Servings: 4

Ingredients

  • 4 skin-on , bone-in chicken thighs
  • ¼ cup lemon juice (juice of 1 lemon)
  • 3 tablespoons olive oil , divided
  • 1 tablespoon red wine vinegar
  • 4 large garlic cloves , crushed
  • 3 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons salt , plus extra
  • 8 baby potatoes , halved
  • 1 red onion , cut into wedges
  • 1 red bell pepper (capsicum), deseeded and cut into wedges
  • 1 large zucchini , sliced
  • 4 tablespoons pitted Kalamata olives
  • Lemon slices , to serve

Instructions

Pat thighs dry with paper towel. In a shallow dish, combine the lemon juice, 2 tablespoon of olive oil, vinegar, garlic, basil, oregano, parsley and salt. Pour out half of the marinade and store in a jug to use later.

Add the chicken to the marinade in the dish and coat evenly. Cover and marinate for 15 minutes if rushed; 1 hour if time allows; or over night, turning each chicken thigh occasionally in the marinade.

Preheat oven to 220°C | 430°F. Heat the remaining 1 tablespoon of olive oil in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden browned (about 4 minutes each side). Drain some of the excess fat, leaving about a tablespoon for added flavour.

Arrange the vegetables around each chicken thigh. Drizzle the vegetables with the remaining marinade, tossing them through the oil mixture to evenly coat.

Cover skillet or dish with lid (or foil) and bake until the potatoes are soft and the chicken is completely cooked through (about 35 minutes). Change oven setting to grill / broil on a medium heat setting; uncover and cook for about 5-10 minutes, or until chicken and potatoes are crispy and golden browned. Serve with olives and lemon slices.

Thanks Karina from Cafe Delites. This was so delicious and the clean-up was a breeze. Love these recipes!

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