Mediterranean Herb Chicken Bake with Roasted Potatoes, Mushrooms & Vegetables

📝 Ingredients (Serves 4)

For the Chicken & Marinade

• 4 boneless, skinless chicken breasts (or thighs for extra juiciness)

• 3 tbsp olive oil

• 2 tbsp lemon juice (freshly squeezed)

• 3 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried thyme

• ½ tsp rosemary (dried or fresh, chopped)

• ½ tsp paprika

• Salt & freshly ground black pepper, to taste

For the Vegetables

• 1 lb (450 g) baby potatoes, halved

• 1 red bell pepper, sliced

• 1 zucchini, sliced into half-moons

• 1 red onion, cut into wedges

• 1 cup (150 g) mushrooms, halved or quartered

• 2 tbsp olive oil

• 1 tsp Italian seasoning (or mix of oregano, thyme, and basil)

• Salt & pepper, to taste

Optional Garnish

• Fresh parsley or basil, chopped

• Crumbled feta or shaved Parmesan

• Lemon wedges for serving

🍳 Instructions

1. Preheat oven:
   Set to 400°F (200°C). Lightly oil or line a large baking tray with parchment.

2. Marinate the chicken:
   In a bowl, whisk together olive oil, lemon juice, garlic, herbs, paprika, salt, and pepper.
   Add chicken and coat well. Let sit while you prep the veggies (or marinate up to 1 hour for extra flavor).

3. Prepare the vegetables:
   In a large bowl, toss the potatoes, mushrooms, peppers, zucchini, and onions with olive oil, Italian seasoning, salt, and pepper.

4. Assemble the bake:
   Spread the vegetables evenly on the tray. Nestle the marinated chicken among them.

5. Roast:
   Bake for 35–40 minutes, or until the chicken reaches 165°F (74°C) internally and the potatoes are golden and tender.
   (Optional: broil for 3–5 minutes at the end for extra browning.)

6. Finish & serve:
   Sprinkle with fresh herbs and feta or Parmesan. Serve with lemon wedges for a bright finish.

🍷 Serving Ideas

• Pair with a crisp white wine (like Sauvignon Blanc or Pinot Grigio).

• Add a side of couscous, quinoa, or warm pita bread.

• Drizzle with tzatziki or a simple garlic-yogurt sauce.