The easiest and most delicious Mediterranean roasted chicken recipe is this one right here. Chicken, potatoes, and onions flavored with classic Mediterranean flavors like tomato, garlic, paprika, and pomegranate molasses. This meal is not only easy to make, but it's also hearty enough to serve on it's own, which means you don't really need to think of a side dish. Bonus!
I love making this no-fuss Mediterranean roasted chicken because of how easy it. You can literally dump all the chicken pieces and vegetables into a baking tray, mix the marinade ingredients and pour it on top. Pop it in the oven and baste half way through. Once you're done, it'll seem like you spent ages on this dish. And having to wash only one tray makes it the perfect family meal!
I personally love to make it with a lot of juices that end up forming a delicious gravy. Serve it with a side of rice to soak up all those juices, such as this Instant pot Tomato Rice. You can also decrease the amount of broth you add for a dryer consistency which would be perfect with a side of fresh salad like this Fattoush.
Easy substitutions for this Mediterranean Roasted Chicken
- If you want to keep things a bit healthier, feel free to swap out the potato for sweet potatoes or even some mixed vegetables such as green beans, carrots or cauliflower
- You can also use full legs instead of just chicken thighs. However I wouldn't use breast as it does tend to dry out if cooked for long periods in the oven
- If you don't have any pomegranate molasses for the marinade, substitute it for 1 tbsp lemon juice and ½ tbsp honey
- You can also taste and adjust the marinade before pouring it over the chicken. Add more salt or pepper to your liking
If you give this recipe a try, be sure to let me know what you think by leaving a review! I'd love to hear your feedback.
For more Chicken recipe ideas, check out:
Mediterranean roasted chicken
- 4 bone-in chicken thighs boneless works too
- 3 potatoes
- 2 onions
- 1 cup crushed tomato
- ½ cup vegetable broth
- 1 tbsp pomegranate molasses
- 5 garlic cloves
- 1 tbsp onion powder
- 1 tbsp garlic powder
- ½ tsp curry powder
- 1 tsp paprika
- 2 tsp salt
- ½ tsp black pepper more per preference
- 5-4 sprigs fresh thyme optional
- Preheat oven to 400F.
- Peel potatoes and onions and cut into medium sized cubes (⅛ sized pieces).
- Mix all other ingredients together (except chicken, potato and onion) to make the marinade and combine well.
- In a glass baking dish, place the chicken, potatoes and onions and pour the marinade on top.
- Mix well to ensure everything is covered and add the fresh thyme on top.
- Cover with foil and bake in the oven for 1 hour.
- After 1 hour, remove the foil and baste the chicken with the juices. Leave uncovered and bake for another 30 minutes.
- Remove from oven and serve with a side of rice or salad.
- Chicken thighs are preferred in this recipe, using chicken breast will yield a dryer chicken for this amount of cooking time
- If you don't like a lot of gravy in this dish, then decrease the vegetable broth to a ¼ cup and you will have a thicker sauce
- If you don't have pomegranate molasses, substitute with 1 tbsp lemon juice and half tbsp honey (or sugar)