Crispy Mediterranean Chicken and Potato Bake

We’re excited to share a recipe that combines tender chicken, golden potatoes, and aromatic herbs into a delicious one-pan meal that’s perfect for busy weeknights or lazy weekends. This Mediterranean-inspired dish brings together simple ingredients to create something truly special.

Why You’ll Love This Recipe

This chicken and potato bake is more than just another dinner recipe – it’s a complete meal that delivers on both flavor and convenience. The ingredients work together to create a dish that’s:

• Ready in under an hour
• Made in one pan for easy cleanup
• Perfect for meal prep
• Customizable with seasonal vegetables
• Naturally flavorful and wholesome

Ingredients

For the Main Dish:

• 2 chicken breasts (approximately 500g), cut into 1-inch cubes
• 2 medium potatoes (400g), diced into uniform pieces
• 2 carrots, cut into similar-sized chunks
• 3 cloves garlic, minced
• Fresh rosemary for garnish

For the Marinade:

• 1 tablespoon tomato paste
• 1 tablespoon plain yogurt
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Kitchen Equipment Needed

• Large baking dish or sheet pan
• Mixing bowl
• Cutting board
• Sharp knife
• Measuring spoons

Step-by-Step Instructions

Preparation (15 minutes)

1. Preheat your oven to 180°C (350°F)
2. Cut the chicken into uniform 1-inch cubes
3. Dice the potatoes and carrots into similar-sized pieces
4. Mince the garlic

Making the Marinade (5 minutes)

1. In a large bowl, combine tomato paste and yogurt
2. Add thyme, paprika, salt, and pepper
3. Stir in olive oil until well combined

Assembling and Cooking (40 minutes)

1. Add the chicken, potatoes, carrots, and garlic to the marinade
2. Toss everything until evenly coated
3. Spread the mixture onto your baking dish in a single layer
4. Bake for 40 minutes, stirring halfway through
5. Check that chicken is cooked through and potatoes are golden brown

Pro Tips for Perfect Results

• Cut all ingredients into similar-sized pieces for even cooking
• Don’t overcrowd the pan – use two if necessary
• Line your baking dish with parchment paper for easier cleanup
• Let the dish rest for 5 minutes after baking to allow flavors to settle

Variations and Substitutions

• Add bell peppers or cherry tomatoes in the last 15 minutes of cooking
• Try sweet potatoes instead of regular potatoes
• Add different root vegetables like parsnips or turnips
• Experiment with herbs like oregano or za’atar

Storage and Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat in the oven at 160°C (320°F) for 10-15 minutes
• Can be frozen for up to 2 months

Serving Suggestions

• Garnish with fresh rosemary sprigs
• Serve with a light green salad
• Add a squeeze of lemon juice before serving
• Pair with steamed rice or crusty bread

Nutritional Information (Per Serving)

• Servings: 4
• Calories: 350
• Protein: 28g
• Carbohydrates: 30g
• Fiber: 4g
• Fat: 14g

Remember, cooking is about enjoying the process as much as the result. Don’t be afraid to adjust seasonings to your taste and make this recipe your own. Happy cooking!