Mediterranean Chicken
Servings: people
This Mediterranean chicken on a sheet pan with potatoes is a simple, rustic dish full of golden, crispy chicken, roasted vegetables, and the flavors of lemon, garlic, and herbs.
Ingredients
- 2 pounds chicken thighs and drumsticks bone-in, skin-on
- 1½ pounds potatoes cut into dice
- 3 onions sliced
- 8 ounces cherry tomatoes
- ¼ cup olives green or Kalamata
- 3 tablespoons olive oil divided
- 4 cloves garlic divided
- 1 lemon the juice
- 1 teaspoon dried oregano
- 1 teaspoon rosemary
- 1 teaspoon salt + pepper to taste
- 1 tablespoon honey + 1 tablespoon olive oil + 1 teaspoon oregano + 1 teaspoon vinegar (optional for final glazing)
Instructions
- Marinate the Chicken – Preheat oven to 425°F (220°C). In a bowl, whisk 2 tablespoons olive oil, the juice of 1 lemon, 2 cloves grated garlic, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper.Add 2 pounds chicken thighs and drumsticks and toss to coat. Let marinate while prepping the vegetables.
- Prep the Veggies – On a half sheet pan, toss 1½ pounds potatoes (diced) and 3 onions (sliced) with 1 tablespoon olive oil, 2 cloves crushed garlic, 1 teaspoon rosemary, ½ teaspoon salt, and pepper.
- Assemble on a Sheet Pan – Spread potatoes and onions in a single layer, then nestle in the chicken, skin-side up, so everything roasts together and crisps up.
- Roast in Two Stage – Roast for 20 minutes, then add tomatoes and olives. Return to the oven for 30 more minutes, until the chicken is cooked through and potatoes are golden.
- Finish & Serve (Optional) – For crispy, glossy skin, brush the chicken with a quick glaze of honey, olive oil, vinegar, oregano, and salt. Broil for 2–3 minutes until caramelized. Serve hot with bread or a green salad.
Notes
SUBSTITUTIONS
- Chicken thighs/drumsticks → Boneless thighs or breasts (shorter cook time)
- Yukon Gold potatoes → Red or any roasting potato
- Fresh garlic → Garlic powder (½ teaspoon per clove)
- Dried oregano → Italian seasoning or thyme
- Dried rosemary → Use 3x more if using fresh
- Cherry tomatoes → Grape tomatoes or chopped regular tomatoes (add late)
- Olives → Any variety, or swap in capers
- Lemon juice → White or red wine vinegar
- Bone-in, skin-on chicken stays juicier and crisps up beautifully.
- Marinate briefly while prepping veggies for quick flavor.
- Cut potatoes evenly so they roast at the same pace.
- Don’t crowd the pan—space = crispiness.
- Add tomatoes and olives halfway to keep them fresh.
- Brush with glaze before broiling for shine and depth.
- Broil 2–3 minutes for golden skin and edges.
- Rest before serving to lock in juices.
- Pair with salad or bread for a complete meal.
