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Rachel’s one pan Mediterranean chicken bake

06 October 2021

Rachel is all about simplicity when it comes to cooking but believes that shouldn’t come at the expense of flavour. This dish is nothing short of both.

Note: This recipe is designed to be customised, so feel free to change it up any way you like to suit your personal taste!


Ingredients (serves 3-4)
– 4 medium size boneless skinless chicken thighs (about 500-600g)
– 200g cherry tomatoes halved
– 1 medium potato (diced)
– 1 medium red onion (diced)
– 1 medium red or yellow capsicum (diced)
– 200g button mushrooms sliced
– 6 cloves of garlic halved
– 10-15 pitted kalamata olives halved
– 50g feta cheese cubed (about ¼ block)
– 2 tsp dried seasoning like Portuguese
(this is what I used) or smoked paprika
– A few sprigs of fresh or dried herbs
(I use thyme, oregano, and rosemary)
– Salt + pepper to taste
– Juice of ½ lemon
– 1 tablespoon olive oil
– Fresh bread (optional)

1. Preheat oven to 180 degrees Celsius on bake
2. Cut and prepare all the ingredients so they are ready to use
3. Arrange the 4 chicken thighs in the centre of a lined baking tray
4. Arrange all ingredients evenly around the chicken (cherry
tomatoes, potatoes, red onion, capsicum, mushrooms, garlic,
olives, feta cheese)
5. Evenly over the entire dish:
– Shake the dry seasoning (it should be a thin coat)
– Add freshy cracked salt and pepper
– Chop or tear herbs and scatter over
– Squeeze over the lemon
– Pour the olive oil
6. Place the dish in your preheated oven and bake for 45-60
minutes. Use the potatoes as a guide to how long it needs
to be cooked
7. Garnish with more fresh herbs and lemon and serve with
fresh bread

Tip: Pour any leftover juices over the chicken before serving.