Manilla Eats: Mediterranean Chicken & Potatoes

View photo

Jennifer Wieland

Jennifer Wieland

Holiday season is now in full swing and I am sure that many of you will be attending and/or hosting dinners this season. Most of the time people serve ham, turkey, prime rib, brisket and beef tenderloin, as the main dishes. Now, while there is nothing wrong with any of those things, why not change it up? Most people aren’t serving chicken. Be different, stand out in your food choices. Thanksgiving just passed and ham and turkey have been done to death. Beef, while a good choice, can get pricey and if you are on a tight budget you can steer clear and go for chicken instead. Today, I have a recipe for a one-pan Mediterranean chicken & potatoes dish.

This is a dish that is easy to prepare and doesn’t tie you up. Meaning, you put it in the oven and only need to go back a couple times. This allows you to work on preparing the rest of the edibles, doing any last minute cleaning and getting yourself ready. While this dish may seem simple it is extremely flavorful with juicy chicken and caramelized potatoes. You will definitely please even the pickiest of eaters. The main recipe will serve four to five people but can easily be doubled or tripled for larger groups. I would make a bit extra, though, because this one will definitely have people asking for seconds!


1 lemon 1 ½ – 2 lbs. Boneless, skinless chicken breasts 1 tbsp oregano
1 ½ tsp. season salt
½ tsp. black pepper
1 ½ tsp. Italian seasoning
1 tsp onion powder
1 tsp garlic powder 6-7 yukon gold medium sized potatoes ½ c. water ½ c. olive oil ½ c. water



Juice one lemon into a bowl and set aside. Combine all of the seasonings in a bowl and set aside. Trim the chicken if needed and then place in a bowl. Add half of the lemon juice and seasoning mix. Massage into chicken and then place the bowl into the refrigerator.Cut the potatoes into quarters lengthwise and place in a 9×13 baking dish. Combine the olive oil, water, remaining lemon juice and seasoning mix and then poor over the potatoes. Stir together to thoroughly coat the potatoes.

Place pan into cold oven and turn the heat to 475 degrees. Bake potatoes for 30-40 minutes. Give the potatoes a stir and push the potatoes to the sides of the pan to make room for the chicken in the center. Add another ½ c. water to the pan.

Add the chicken to the pan, making sure the top side of the chicken breasts are down. Return pan to oven and roast chicken until the side facing down is golden brown, 30-45 minutes depending on the size of the chicken breasts. Then turn the chicken over, turn the potatoes and turn off the even. Let the pan rest in the hot oven for another 15 minutes.

Remove the pan from the oven and plate up the food on a serving platter. Pour pan juices over the the top and cover and let rest for a few minutes before serving.

Jennifer Wieland is a freelance writer from the Chicago area. She blogs at My Sweet Sanity where she bakes and blogs her way through her often crazy life. More from
View Comments (4)