Chicken Potato Bake

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.


Chicken Potato Bake with green beans, tomatoes and olives in a baking dish.
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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.

Mediterranean-inspired chicken and potatoes bake
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👩‍🍳 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.
Prep ingredients and mix the sauce for this dish.
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  • 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.
How to make chicken potato bake - a step-by-step collage photo.
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Watch The Video

baked chicken and potatoes.
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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.

Chicken potato bake on a plate.
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Mediterranean-inspired chicken potato bake
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Chicken Potato Bake

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Author: Irena Macri
Servings: 5 servings
Course: Main, Dinner
Cuisine: Mediterranean
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5 from 1 vote
Calories: 379kcal
Chicken potato bake is the healthy one-pot dinner recipe loaded with chicken, potatoes, and veggies baked in a honey lemon garlic sauce. It's flavorful, protein-packed, family-friendly, and easy to make ahead.

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
  • 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.

Video

Notes

Storage tips: Store leftovers in an airtight container in the fridge for up to 4 days. This dish also freezes well—just thaw and reheat in the oven for best results.
Make-ahead tips: Sear the chicken and chop the veggies up to a day in advance. Combine the sauce and refrigerate it separately. Assemble and bake when ready.
Can I use chicken breasts instead of thighs? Yes, cut full breasts in halves. When baking, check them a bit earlier, as breasts can dry out faster. You may need to remove them and continue to cook potatoes for a bit longer.
What’s the best potato to use? Seriously, any white potatoes will work well here.

Nutrition

Calories: 379kcal | Carbohydrates: 34g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 740mg | Potassium: 1043mg | Fiber: 5g | Sugar: 8g | Vitamin A: 579IU | Vitamin C: 39mg | Calcium: 62mg | Iron: 3mg
Keywords: healthy dinner, chicken thigh recipes, Family Friendly, Easy, Chicken Meal Prep, Chicken And Potato Recipes, Chicken And Potatoes, Baked Chicken And Potatoes, Healthy Dinner Meals, one pan, easy meal
Tried this recipe?Mention @cookedandloved or tag #cookedandloved
Chicken potato bake on a plate.
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Irena Macri
By Irena Macri

About the author:Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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5 from 1 vote

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Comments

2 Comments
  1. 5 stars
    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!

    1. Glad you liked it, Julia. Capers would be just as good, I agree, so thanks for sharing your swaps 🙂

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