This chicken and potato bake brings together chicken, potatoes, and veggies in a herby lemon-honey-garlic sauce for a flavor-packed, easy, dinner meal. It’s my go to when I am feeling lazy yet want something healthy and homemade.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Chicken Dinners
I’ve made this Mediterranean-inspired chicken potato a dozen times and my family always raves about it. I love it because you can throw everything in one pan, drizzle the awesome sauce, and watch the magic happen in the oven.
Let me describe it: chicken thighs are briefly seared in a frying pan and then nestled into a bed of potatoes, green beans, cherry tomatoes, and olives, and drizzled over with a punchy lemon-honey-garlic sauce. As it all cooks and the chicken releases umami juices, you get the most divine cooking broth, which gets absorbed into the veggies as they bake. Seriously, those potatoes become most flavorful!
With 30g protein, 35g carbs, and 12g fat per serving, it’s a healthy, satisfying meal. It’s affordable, easy to prep, and reheats beautifully, so it’s ideal for busy families or meal prep.

👩🍳 For more healthy dinner recipes, check out my chicken potato soup, BBQ ground chicken tacos, one-pot Spanish chicken and rice, or this one-pan chicken and veggies skillet.
What You’ll Need
Here is what you’ll need for my baked chicken and potatoes recipe. Find the full measurements in the recipe card below.
- Chicken thighs: Juicy, tender, and perfect for this dish. You can swap for drumsticks or breasts if needed but I prefer thighs as they don’t overcook as easily as breast meat.
- For the veggies: Potatoes, green beans, cherry tomatoes, and red onion. These bring color and flavor. Sub with zucchini or peppers if you like. Fresh parsley for garnish, but optional.
- Olives: A salty, briny hit. Green olives are fab, but black olives or capers work too.
- For the sauce: Olive oil, lemon juice, honey, garlic, paprika, oregano, salt, and pepper.
How To Make Chicken Potato Bake
Find the full recipe and nutritional information below. Here are some handy step-by-step photos of this Mediterranean-inspired chicken and potatoes bake.
- Prep the chicken: Halve chicken thighs, remove any excess fat (I mean only if it’s really excess, a little fat on is okay) and season with salt and pepper. Sear in hot olive oil until just golden on both sides, about 1-2 minutes. Deglaze the pan with ⅓ cup of water and save those flavorful juices.
- Chop the veggies: Cut potatoes into cubes and halve the green beans and cherry tomatoes. Roughly slice onion and garlic. You can do this while searing the chicken.
- Mix the sauce: Combine olive oil, lemon juice, honey, and seasonings.
- Assemble the bake: In a baking dish, layer the deglazed juices, veggies, and half the sauce. Season the potatoes lightly with salt. Top with the chicken and drizzle the rest of the sauce all over.
- Bake: Roast at 375°F (190°C) on middle shelf for 25 minutes, then baste with juices from the pan and bake another 20 minutes until potatoes are fork-tender. Garnish with parsley and serve. Note, half of the cooking liquid will evaporate and absorb during cooking, the remaining liquid in the pan will thicken slightly.
Watch The Video
Serving Suggestions
This chicken potato bake is a meal on its own, but you can pair it with a side of crusty bread to soak up the sauce or a simple side salad for extra crunch.
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Ingredients
- 6 chicken thighs about 2 lbs (900 grams), skinless, boneless
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
For the Bake:
- 3 large potatoes cubed, about 1.5 lbs, about 675 grams
- 4 oz green beans about 120 grams, halved
- 1 cup cherry tomatoes halved
- ½ red onion sliced
- 5 cloves garlic sliced
- ⅓ cup green olives
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 1.5 tablespoons honey
- 1.5 tablespoons olive oil
To Garnish:
- Fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- Halve chicken thighs, season with salt and pepper, and sear in olive oil until golden, about 1-2 minutes. Deglaze the pan with ⅓ cup of water and set aside.
- Combine olive oil, lemon juice, honey, paprika, oregano, salt, and pepper in a bowl to make the sauce.
- Layer the deglazed juices and veggies in a baking dish. Drizzle with half the sauce and season potatoes lightly.
- Place the chicken on top, drizzle with remaining sauce.
- Bake at 375°F (190°C) on middle shelf for 25 minutes, then baste with juices from the pan and bake another 20-25 minutes until potatoes are fork-tender. Depending on the potatoes and how large you cut them, you may need 5-10 more minutes (this could also be if your oven isn't heated properly). Note, half of the cooking liquid will evaporate and absorb during cooking, the remaining liquid in the pan will thicken slightly.
- Garnish with parsley and serve.
This is really delicious!
Thank you for the recipe – I shall certainly be cooking it again. The only things I changed was to leave the cherry tomatoes whole and added an extra tablespoon of lemon juice. I cooked it with the lid on for 3/4 hour then 15 minutes with the lid off. Oh, and I used capers instead of the olives, as you suggested.
Highly recommended one-pot meal!
Glad you liked it, Julia. Capers would be just as good, I agree, so thanks for sharing your swaps 🙂