I am forever on a quest to adapt and adopt a more Mediterranean cuisine — because it’s our favorite — to my neopeasant prairie kitchen and our local ingredients.
Tonight was an easy, quick, and affordable sheet pan Mediterranean chicken and potatoes. Perfect for the main dish of your supper.
I picked up a whole chicken, about 3 pounds, on our monthly run to the local butcher shop. They were $1.89 per pound. (Yes, I bought one for the freezer too.)
I also picked up just shy of two pounds of beautiful potatoes from a local farmers market this week.
A couple of lemons, a bit of garlic, plus spices of course, and I was all set for a four-person entree. Plus a little leftover, it turned out.
I also used the carcass the next day to make chicken stock.
So, I need to find a way, and I’m always asking for your suggestions here, about how to share cooking techniques with everyone which aren’t so much a recipe as just a way of making food every day. This dinner is the perfect example. I did not start with a recipe — and I don’t think most of us usually do without something more specific or exotic in mind.
To start, I washed and split the chicken with a chef’s knife onto my sheet pan (see the picture below). I also trimmed the wingtips (since they tend to burn) and saved them for stock later.
I’m splitting the chicken in half for a couple of reasons. First, it cooks faster, and second, I don’t need to turn or flip it in the middle of the cooking. Time and effort saved.
As you can tell, I use the heck out of my sheet pans! I have a couple like the one in the picture that were part of an Anolon baking set a long time ago. More often though, my favorites are these half sheets from Nordic Ware that you can order on-line. (I’ve seen them before at Costco too.)
Next, I washed and quartered the potatoes into a bowl and tossed them with half of the olive oil, lemon juice, oregano, marjoram, salt, and pepper.
Then I arranged them on the sheet pan around the chicken.
The rest of the olive oil, lemon juice, and spices went over top of the chicken itself. Plus a wealth of chopped garlic. (I think that will be my new official unit of measurement for garlic: a wealth.)
Into a 400°F oven for 35-40 minutes. Test the thickest part of the thighs without touching the bone with a quick-read meat thermometer for 165°F doneness.
Serve with sides.
Speaking of sides, these are all from the pantry or refrigerator that I had on-hand. The tzatziki because I had a couple of extra cucumbers we hadn’t eaten yet and I didn’t want to waste. Kalamata olives, pepperoncinis, and Turkish apricots (organic from Costco, you should try them!) are a staple for us.
Those tomato slices are from one of the farmers market vendors as well, still grown hydroponically at this time of year.
Real food tastes so good.
Sheet Pan Mediterranean Chicken and Potatoes
Easy, quick, and affordable sheet pan Mediterranean chicken and potatoes. Perfect for the main dish of your supper.
- 1 chicken, about 3 pounds
- 1-2 pounds potatoes, quartered
- 3 tablespoons extra virgin olive oil, for drizzling
- 1-2 lemons, juiced for drizzling plus wedges if desired
- 4-6 cloves garlic, chopped
- 2 teaspoons oregano
- 2 teaspoons marjoram
- 2 teaspoons salt
- 2 teaspoons pepper
Preheat the oven to 400°F.
Wash and split the chicken onto a sheet pan. Trim off the wing tips and save or stock (or discard if you have to).
Wash and quarter the potatoes into a bowl and toss well with half of the olive oil, lemon juice, oregano, marjoram, salt, and pepper.
Arrange the potatoes around the chicken on the sheet pan.
Drizzle the remaining olive oil and lemon juice over the chicken.
Sprinkle the remaining oregano, marjoram, salt, and pepper over the chicken.
Bake at 400°F for 35-40 minutes or until a thermometer inserted into the thickest part of the thigh but not touching the bone reads 165°F.
If you want a crispier skin or potatoes, you can switch the oven to broil for a few minutes. Make sure you keep an eye on it if you do!
Serve with lemon wedges.