This is an easy sheet pan dinner infused with classic Mediterranean flavors. The delicious sauce brings everything together, and is wonderful whether or not you have time to let the chicken marinate. Potatoes, red onions and cherry tomatoes bake along with the chicken. Because your oven is set at a moderate temperature of 350 degrees, you may find you need to cut the potatoes into smaller pieces. I didn’t want to bother with adding the tomatoes at the 20 minute point so just added them at the beginning; no problem. Another solid recipe from Nagi at RecipeTinEats.
Marinade/Sauce
2 lb. bone in, skin on chicken thighs and drumsticks
1/2 cup lemon juice
6 cloves garlic, minced
2 tsp. Dijon mustard
2 Tbs. honey or 1 Tbs. sugar (or maple syrup)
1 Tbs. dried oregano
1.5 tsp. paprika
1 Tbs. olive oil
1/2 tsp. EACH salt and pepper
Bake:
5 smallish potatoes, quartered
2 red onions, quartered
1 cup chicken broth, low sodium
8 oz. cherry tomatoes (whole)
1/2 tsp. EACH salt and pepper
1Tbs. olive oil (or oil spray)
Fresh oregano for garnish (optional)
Mix marinade ingredients in a bowl, then add chicken and toss to coat. If time permits, marinate for 24 hours. Otherwise proceed to the next step. Preheat oven to 350 degrees.
Place potatoes and onion in baking pan, top with chicken. Pour over chicken stock then marinade from the bowl. Bake for 20 minutes, then remove from the oven. Scatter over the tomatoes, drizzle everything with 1 Tbs. olive oil, sprinkle with salt and pepper. Bake for a further 30-35 minutes until chicken is golden and potatoes are cooked. Remove from oven, garnish with fresh oregano if using, and serve.
Serves 4-5 people.
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