This mediterranean style baked chicken is ridiculously good, and ridiculously easy! The flavourful marinade is blended up in a food processor and then poured over the bone-in chicken thighs and drumsticks, potatoes and green beans. Bake for 1 hour and you get crispy chicken skin, juicy insides, and the most delicious pan juices to mop up with bread.

Baked mediterranean chicken with potatoes and green beans in a white and blue rimmed baking dish with a metal spoon, a yellow rimmed plate with a serving of mediterranean chicken, and 2 water glasses on a blue tiled background

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5 STAR READER REVIEW

“Delicious. Love how easy this was to cook. It tasted amazing!! Will be making again for sure. we served it with rice”

—Fatimah
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When it comes to baked chicken and potatoes, I love to tinker. I almost never make the same exact dish twice, to my husband’s dismay. He doesn’t like surprises. But when I made this mediterranean style chicken drumsticks and thighs, he took a few bites, then stared at me very seriously and asked me to never change a thing. He said I’ve nailed it and it should always be exactly like this. Every time.

The best part about this dish is the fact that you need 10 minutes of hands on time, then you just dump everything in the dish and bake.

I have a few more winning chicken and potato recipes, so make sure you also try my za’atar roasted chicken as well as this sheet pan sumac chicken!

Ingredients and Substitutions

Ingredient shot for Mediterranean chicken with a white blue rimmed baking dish with passata in a white bowl, green beans in a bag, onions, potatoes and garlic, a small plate with spices and a mint coloured bowl with chicken legs on a blue tiled background
  • Chicken: I recommend either bone-in, skin-on chicken drumsticks or thighs or a mix of both. The key here is to use bone-in pieces for optimal flavour.
  • Green beans: I usually throw them in because my kids love green beans, but you can add any other vegetable alongside the potatoes to round the dish out. Note that the beans do bake up soft – so if you’re a “crisp tender” green beans type of person, throw them in towards the end of the bake time.

The Blitz, Dump & Bake Method

Start by preheating the oven to 400F. I use a mini food processor to make this recipe quicker, but if you don’t have a food processor, chop the vegetables very finely by hand.

Quartered and peeled white onions and peeled garlic cloves in a food processor on a blue tiled background
Pulse the onions garlic in a food processor.
food processor with chopped onions and garlic, tomato puree and spices on a blue tiled background
Add the crushed tomato, olive oil and all the spices.

The resulting marinade is a slightly thick, grainy consistency.

Blended tomato, onion and garlic spice paste in a food processor with a metal spoon on a blue tiled background

In a 9×13 oven baking dish, add the chopped potatoes and trimmed green beans. Sprinkle them with salt, then add 2 tablespoons of the marinade and mix them well. Spread out onto the oven dish.

Place the chicken pieces on top, then spoon over all the remaining marinade. Work the marinade into the chicken pieces, making sure all are covered.

cubed potatoes and trimmed green beans mixed with blended spice mixture in a white and blue rimmed baking pan on a blue tiled background
Chicken, cubed potatoes and trimmed green beans mixed with blended spice mixture in a white and blue rimmed baking pan on a blue tiled background

Add 1 cup of water to the baking dish, then bake it in the oven for 1 hour, uncovered. The water will help ensure the chicken and vegetables don’t dry out, and that you get beautiful pan juices. Baking uncovered means you’ll get very crispy chicken skin.

You can broil the chicken for a few minutes to get more colour if needed. Allow it to cool for 5 minutes, then serve.

Baked mediterranean chicken with potatoes and green beans in a white and blue rimmed baking dish with a metal spoon on a blue tiled background

Substituting Boneless Chicken

You can adjust the cook time and method to make this with either boneless chicken thighs or with chicken breast.

  • Boneless chicken thighs: Prepare the potatoes and green beans, then start baking them for at least 20 minutes without the chicken. Then, remove the pan from the oven, add the marinated boneless chicken pieces on top, and continue baking for another 30 minutes until the chicken is cooked through.
  • Boneless chicken breast: Make sure you use even sized chicken breast pieces and pound them down to an even thickness (I explain how to pound chicken breast in this escalope recipe – but don’t cut these in half, keep them whole). Bake the vegetables on their own for 30 minutes, then add the marinated chicken breast and bake for 15 to 18 minutes, checking for when the chicken is cooked through (white inside or thermometer reads 165F).

The bone-in chicken pieces will yield a more delicious sauce, but the two cuts above work really well too.

Hands down my favourite way to serve this is either with bread or with vermicelli rice. I spoon all the juices over the rice and it is divine. You can also serve it with mediterranean yellow rice.

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If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page – I’d love to hear from you! You can also hop on over to Instagram and say hello!

Baked mediterranean chicken with potatoes and green beans in a white and blue rimmed baking dish with a metal spoon on a blue tiled background
4.93 from 28 ratings

Ridiculously Good Mediterranean chicken (Oven)

Yield: 4 servings
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Author: Amina Al-Saigh
This mediterranean chicken is roasted in the oven with potatoes and green beans, marinated in the easiest sauce that comes together in a food processor. You get crispy chicken skin, juicy chicken, and lots of pan juices to mop up with bread!
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Ingredients
 

  • 1 kg bone-in chicken thighs and drumsticks, Mix of both or just one type of cut
  • 3 medium yellow potatoes, washed and peeled
  • 200 g green beans, washed and trimmed
  • 1/2 teaspoon kosher salt
  • 1 cup water

For the Marinade:

  • 1 small onion, peeled and quartered
  • 5 large garlic cloves, peeled
  • 1/2 cup crushed tomato, or passata or tomato sauce
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
  • 1.5 teaspoon kosher salt
  • 1/2 teaspoon black pepper, more per preference

Instructions
 

  • Preheat oven to 400F.

To Prepare the Marinade:

  • Blended tomato, onion and garlic spice paste in a food processor with a metal spoon on a blue tiled background
    In a small food processor or blender, add the quartered onion and the garlic cloves. Pulse for a few seconds until they are pureed. Next, add the crushed tomato, olive oil, paprika, dried basil, dried oregano, dried parsley flakes, salt and black pepper. Pulse for 20 seconds until the mixture is combined. The result will be a thick, slightly grainy sauce. Set aside.

To Assemble the Chicken Dish:

  • cubed potatoes and trimmed green beans mixed with blended spice mixture in a white and blue rimmed baking pan on a blue tiled background
    Peel the potatoes and chop them into 1-inch cubes. Wash and trim the green beans and leave them whole. Place the potatoes and green beans in a 9×13 baking dish. Dollop 2 tablespoons of the marinade over the vegetables, then sprinkle them with 1/2 teaspoon of salt. Mix to combine and spread out in the baking dish.
  • Chicken, cubed potatoes and trimmed green beans mixed with blended spice mixture in a white and blue rimmed baking pan on a blue tiled background
    Place the bone-in chicken pieces on top of the vegetables and spoon all of the remaining marinade on top. Work the marinade into the chicken, making sure each piece is covered well. Spread the chicken out evenly over the vegetables.
  • Add 1 cup of water to the baking dish. Place it in the oven for 1 hour, uncovered.
  • Baked mediterranean chicken with potatoes and green beans in a white and blue rimmed baking dish with a metal spoon on a blue tiled background
    After 1 hour, baste the chicken pieces with the juices that accumulated at the bottom of the pan. Check to ensure the chicken is cooked through (either cut one piece to ensure it is white and the juices run clear, or use a thermometer which should read 165F). Broil the chicken for 1 to 2 minutes to get extra colour on the skin. Remove and allow it to cool for 5 minutes.
  • Serve the chicken with a side salad, bread, or rice.

Notes

  • Bone-in chicken thighs or drumsticks work great in this recipe. Do not use chicken breast, as it will cook faster than the stated cooking time (and faster than the potatoes) and will be dry.
  • If you don’t like a lot of sauce in this dish, then decrease the water to a 3/4 cup and you will have a thicker sauce
  • If you don’t have a small food processor to pulse the marinade, you can chop the onions and garlic very finely by hand then mix with the rest of the ingredients.
Serving: 1g, Calories: 491kcal, Carbohydrates: 37g, Protein: 35g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 154mg, Sodium: 1394mg, Potassium: 1297mg, Fiber: 6g, Sugar: 5g, Vitamin A: 572IU, Vitamin C: 46mg, Calcium: 85mg, Iron: 4mg
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