One-Pan Mediterranean Roast Chicken

One-Pan Mediterranean Roast Chicken - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Packed with flavour and barely any clean-up

Easy Mediterranean Roast Chicken Recipe! Let’s be honest, sometimes even a chef needs a simple quick meal! But it has to deliver and this sunny one-pan Mediterranean roast chicken truely does!

With golden spiced chicken, tender crusty potatoes, and colourful veggies roast together while the kitchen fills with that irresistible aroma.

A tangy lemony yogurt drizzle brings it all to life, giving every bite a creamy, fresh finish. Minimal effort, maximum flavour, real comfort food that feels like a holiday. The prep’s fast, the oven does the rest.

Ingredients

Chicken
4 chicken legs or bone-in thighs, skin-on
2 tbsp olive oil
1 tsp ground coriander
1 tsp sweet paprika
½ tsp ground cinnamon
1 tsp za’atar
Salt and cracked black pepper
1 lemon – zested and cut into wedges
Vegetables
500g baby potatoes, halved
1 large red onion, cut into wedges
1 red capsicum, thick strips
1 yellow capsicum, thick strips
1 zucchini, sliced into thick coins
4 garlic cloves, skin on, crushed
2 tbsp olive oil
Extra za’atar, for sprinkling
Sal & Pepper
Lemony Yogurt Drizzle
¾ cup thick Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 tsp lemon zest
1 small garlic clove, finely grated
Salt, to taste
Fresh Garnish
Chopped flat-leaf parsley
Pomegranate seeds (optional)

Steps

Step 1
Preheat oven to 400°F – 200°C.
Step 2
In a medium bowl, mix chicken with olive oil, coriander, paprika, cinnamon, za’atar, salt, pepper, and lemon zest. Rub well to coat.
Step 3
Place chicken skin-side up in the sheet pan tray. Add potatoes and red onion around it. Drizzle with olive oil and toss gently to coat. (You could add salt to potatoes but I find there’s enough in the juices)
Step 4
Roast for 20 minutes until the potatoes begin to soften.
Step 5
Meanwhile, place cut vegetables in large mixing bowl with olive oil, za’atar and salt & pepper. Toss to coat evenly.
Step 6
Remove tray. Add Vegetables leaving the chicken skin exposed. You can also expose potatoes for a better crust.
Step 7
Return to oven for 25–30 minutes, or until chicken is golden and cooked through, and vegetables are tender. Broil for 3–5 minutes if needed to crisp the skin.
Step 8
Meanwhile, mix all yogurt drizzle ingredients in a small bowl until smooth.
Step 9
Serve hot with lemony yogurt spooned over and a scatter of parsley. Add pomegranate seeds if you’re feeling fancy.

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