Mediterranean Chicken Bake
An any night of the week meal, with minimal effort
Equipment
- 1 large sheet pan
Ingredients
Marinade
- 1 package chicken thighs and/or Drumsticks Bone in, I had boneless on hand
- ½ cup lemon juice I had half a lemon so I substituted OJ
- 6 cloves Garlic minced
- 2 teaspoons Dijon mustard
- 2 tablespoons Honey
- 1 tablespoon dried oregano or use thyme, rosemary
- 2 teaspoons paprika
- 1 tablespoon olive oil
- Kosher salt and black pepper
Bake
- 2-3 medium potatoes peeled and cut into large chunks
- 1 large onion peeled and cut into large pieces
- Handful of cherry tomatoes keep them whole
- 1 cup chicken broth
- Kosher salt and black pepper
Instructions
- Take all the marinade ingredients into a large bowl, stir together and add the chicken. You can let this sit while you prepare the veggies and let the oven pre-heat. Or let it sit overnight and have this the following night.
- Preheat the oven to 350℉
- Peel and cut the veggies you are using. Mince the Garlic. Add the prepared veggies to the sheet pan. If you are using cherry tomatoes, you can leave those off for the first 20 minutes of cooking the chicken. Just so they stay intact a little better. Season the veggies with salt and pepper to taste. Place the chicken around the pan, add the remaining marinade around as well as the chicken broth.
- Add the sheet pan to the oven, bake for 20-25 minutes, then add the tomatoes and bake for another 20-30 minutes until the chicken and veggies are cooked through.