Mediterranean Baked Chicken Dinner (for Amy)

Amy, you’re amazing! Your quest to feed your family without breaking the bank inspired this recipe. This Mediterranean Baked Chicken Dinner will satisfy your taste buds and your wallet. It’s packed with flavor from garlic, lemon, and herbs, and uses budget-friendly chicken pieces.

You’ll love how easy this is to make. Just toss everything in a pan and let the oven do the work. In less than an hour, you’ll have a delicious meal that’ll make your family think you spent all day in the kitchen. Thanks for being such a great reader and sharing your cooking challenges with us!

Exact Ingredients List

This recipe has two main components: the marinade/sauce and the baking ingredients. Let’s break down exactly what you’ll need for each part.

Marinade / Sauce

You’ll need 2 pounds of bone-in, skin-on chicken pieces. Mix these with:

• 1/2 cup lemon juice
• 6 minced garlic cloves
• 2 teaspoons Dijon mustard (optional)
• 2 tablespoons honey or 1 tablespoon sugar
• 1 tablespoon dried oregano
• 1.5 teaspoons paprika
• 1 tablespoon olive oil
• 1/2 teaspoon each of salt and pepper

This mix gives your chicken a tangy, savory flavor.

Bake

For the baking part, gather:

• 5 small potatoes, cut into quarters
• 2 red onions, quartered
• 1 cup low-sodium chicken broth
• 8 ounces of cherry tomatoes
• 1/2 teaspoon each of salt and pepper
• 1 tablespoon olive oil
• Fresh oregano for garnish (if you like)

These ingredients create a tasty bed for your chicken to bake on. The potatoes and onions soak up the flavors, making a complete meal in one pan.

Instructions

Preheat your oven to 350°F (180°C). Mix the marinade ingredients in a bowl. Add the chicken and coat it well.

Place potatoes and onions in a baking pan. Put the chicken on top. Pour the marinade over everything.

Add chicken broth to the pan. Sprinkle salt and pepper over the contents. Drizzle with olive oil.

Bake for 45 minutes. Add cherry tomatoes to the pan. Bake for another 10 minutes until the chicken is golden and cooked through.

Let the dish rest for 5 minutes before serving. Garnish with fresh oregano if you like. Enjoy your tasty Mediterranean chicken dinner!

Remember to always check that the chicken is fully cooked before eating. The juices should run clear when you pierce the thickest part with a fork.

Possible Substitutes List & Recipe Variations

You can easily change up this Mediterranean baked chicken dish to suit your tastes or use what’s in your pantry. Try swapping the chicken thighs and drumsticks for boneless chicken breasts – just reduce the cooking time a bit.

No potatoes on hand? Use sweet potatoes or butternut squash instead. They’ll add a nice sweetness to the dish.

Feel free to toss in other veggies like bell peppers, zucchini, or eggplant. These will soak up the yummy flavors as they roast.

Here are some easy swaps for the marinade ingredients:

• Lemon juice → Lime juice or white wine vinegar
• Dijon mustard → Whole grain mustard or skip it
• Honey → Maple syrup or brown sugar
• Dried oregano → Italian seasoning blend

Want to make it spicier? Add some red pepper flakes or a dash of hot sauce to the marinade. For a creamier sauce, stir in some Greek yogurt at the end of cooking.

Don’t forget to play with toppings! Sprinkle on some crumbled feta cheese, olives, or fresh herbs like parsley or mint before serving.

Tips, Tricks & Storing

For extra flavor, marinate the chicken overnight. This lets the spices really soak in.

Don’t overcrowd the pan. Give each piece of chicken some space to cook evenly.

Use a meat thermometer to check doneness. Chicken is safe to eat at 165°F (74°C).

Pat the chicken dry before adding the marinade. This helps the flavors stick better.

Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat, pop it in the oven at 350°F (175°C) for about 15 minutes. You can also use the microwave, but the skin won’t be as crispy.

Freeze cooked chicken for up to 3 months. Thaw in the fridge overnight before reheating.

Try different veggie combos. Zucchini, bell peppers, or carrots work great too.

Make extra marinade to use as a dipping sauce. Just be sure to set some aside before adding the raw chicken.