One-Pan Mediterranean Chicken Bake Recipe

  • The beauty of this Mediterranean Chicken dish is it all happens in the one pan. There is nothing better than throwing everything in together and allowing the oven to do the work. It also means very little washing up – yay. It looks amazing, so could easily be served as a midweek meal for the family or at your next dinner party.


    It’s super simple to make and is packed full of delicious Mediterranean flavours and healthy ingredients. Succulent chicken, white bean, olives, tomatoes, and feta are all drizzled with a balsamic marinade. Serve as is or with a simple side salad and crusty bread so you can mop up all the juices.

    Don’t think your children will like olives? Start with the black ones, they are much milder tasting, just be sure to buy pitted olives to avoid the stones. To make preparation for this recipe easier, marinade the chicken the night before or morning of, and wash and chop the remaining ingredients so you can just pop it in the oven when you are ready.  Enjoy xx

    Mediterranean Chicken

    A flavoursome mid-week meal you can prepare ahead in one pan then into the oven it goes!

    Prep Time:
    Cook time:


    • Olive oil: ¼ cup
    • Balsamic: ¼ cup
    • Garlic: 1 clove, finely chopped
    • Dried oregano: 2 teaspoons
    • Chicken thigh fillets: 500 grams
    • Red onion: 1, cut into 8 wedges
    • White beans: 400g tin, drained and rinsed
    • Black olives: 100 grams
    • Small mixed tomatoes: 400 grams (about 2 small punnets)
    • Feta cheese: 50 grams, crumbled
    • Parsley: ¼ cup, roughly chopped to garnish



    Step 1: Combine the olive oil, balsamic, garlic and oregano in a dish. 


    Step 2: Add chicken and allow to marinade while you prepare the remaining ingredients, or for as long as possible, preferably a minimum of 30 minutes. 


    Step 3: Preheat oven to 200°C. Meanwhile, add the onion, beans, olives and tomatoes to a baking dish. Season well.


    Step 4: Place the chicken in the baking dish, tucking the edges under rather than it laying flat.  Drizzle all over with half the remaining marinade. Bake for 40 minutes or until the chicken is cooked through.


    Step 5: Sprinkle with feta and parsley and serve.  It's lovely served with crusty bread so you can mop up the juices.