Description
Chicken and Potato Bake made with juicy chicken thighs, roasted potatoes, fresh vegetables, lemon, honey, and Mediterranean herbs.
Ingredients
6 boneless, skinless chicken thighs (about 2 pounds)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
3 large potatoes, cubed (about 1 1/2 pounds)
4 ounces fresh green beans, trimmed and halved
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
5 garlic cloves, sliced
1/3 cup green olives
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried oregano
2 tablespoons fresh lemon juice
1 1/2 tablespoons honey
1 1/2 tablespoons olive oil
Fresh parsley, chopped
Instructions
1. Preheat oven to 375°F.
2. Cut chicken thighs in half and season with salt and pepper.
3. Heat olive oil in skillet and sear chicken 1–2 minutes per side.
4. Add 1/3 cup water to lift browned bits, remove from heat.
5. Whisk olive oil, lemon juice, honey, paprika, oregano, salt, and pepper.
6. Arrange vegetables in baking dish and pour pan juices over them.
7. Drizzle half the sauce over vegetables and toss.
8. Place chicken on top and pour remaining sauce over it.
9. Bake 25 minutes, baste, then bake 20–25 more minutes until tender.
10. Sprinkle with parsley and serve warm.
Notes
Cut potatoes evenly for consistent cooking.
Baste halfway through baking to keep chicken moist.
Add extra roasting time if potatoes are larger.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: One-Pot & Easy Meals
- Method: Baked, Pan-Seared
- Cuisine: Mediterranean