Mediterranean Chicken and Potatoes combine an excellent arrangement of simple ingredients such as Chicken, tomatoes, Potatoes, Lemon, Garlic, Oregano, and Rosemary. You will find this recipe is pretty straightforward and low maintenance while baking. It’s a perfect casserole for any occasion.
Mediterranean Chicken and Potatoes is one of those recipes that reminds me of home. The smell alone brings back so many warm memories of childhood. My Grandmother called this “Company Chicken,” which would amuse me when she made it — there was no company insight. The name still brings a smile to my lips. Don’t tell her that, or she’ll want to know what I think is funny.
Ingredients Needed to make Mediterranean Chicken and Potatoes
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1/4 cup olive oil
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Three tablespoons fresh lemon juice
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One tablespoon of fresh lemon zest
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Three cloves garlic, minced
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One tablespoon of dried oregano
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One tablespoon of fresh rosemary
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3/4 teaspoon kosher salt
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1/2 teaspoon coarsely ground black pepper
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Four boneless, skinless chicken breast halves
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Eight potatoes, peeled and sliced
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1/4 cup diced tomatoes
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One red onion, sliced
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One lemon, sliced
Directions
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Preheat oven to 350 F degrees
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Whisk the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a small bowl—Reserve 1/4 of the lemon juice mixture in another container for basting the chicken.
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Place potatoes, red onion, and diced tomatoes in the baking dish, pour 3/4 of the lemon juice mixture over vegetables, and toss to coat. Place chicken breasts on top of vegetables. Arrange lemon slices on the chicken, and secure with toothpicks if desired.
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Bake in the oven for 30 minutes; brush chicken and vegetables with the reserved lemon juice mixture. Continue baking until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F, about 10-15 more minutes.
Mediterranean Chicken and Potatoes
Ingredients
- ¼ Olive Oil
- 3 tablespoons Fresh Lemon Juice
- 1 tablespoon Lemon Zest
- 3 cloves Garlic, minced
- 1 tablespoon Fresh Rosemary
- 1 teaspoon Oregano
- Kosher salt, to own taste
- Freshly ground black pepper, to own taste
- 4 Boneless skinless chicken breasts
- 1-15- ounce Organic Diced tomatoes with juice
- 6 medium Potatoes, sliced
- 1 small Red Onion, sliced
- 1 Lemon, sliced
Instructions
- Preheat oven to 350° F degrees
- Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a small bowl. Reserve 1/4 of lemon juice mixture in another container for basting the chicken.
- Place sliced potatoes, red onion, and diced tomatoes in the baking dish, and pour 3/4 of the lemon juice mixture over vegetables, and toss to coat. Place chicken breasts on top of vegetables. Arrange lemon slices on top of the chicken, secure with toothpicks if desired.
- Bake in the preheated oven for 30 minutes; brush chicken and vegetables with reserved lemon juice mixture. Continue baking until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F, about 10-15 more minutes.
Notes
Nutrition
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© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2024-2013. Unauthorized use and duplication of this material or photos without express and written permission from this blog’s author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.
Your Mediterranean Chicken and Potatoes has so many tasty herbs and spices. Love the combo. Can’t wait to try this one!
Thank you!
Beautiful dish!! I bet this still makes your grandma smile too…. 🙂 Love it.