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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 9x13 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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