One-Pan Mediterranean Chicken & Chickpeas with Lemon-Garlic Potatoes

Golden, spice-kissed chicken roasted with chickpeas and tender potatoes, finished with bright lemon and a garlicky pan sauce — a classic-feeling Mediterranean dinner made on a budget.

Ingredients

• 6 chicken thighs, bone-in skin-on (about 1.2 kg / 2.6 lb) *(budget tip: see swaps below)*
• 700 g / 1.5 lb potatoes, cut into 3 cm / 1.25" chunks
• 1 can chickpeas, drained and rinsed (400 g / 14 oz)
• 1 large onion, cut into wedges
• 5 garlic cloves, finely minced (or grated)
• 1 lemon (zest + 3 tbsp juice)
• 4 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika *(or regular paprika)*
• 1/2 tsp ground coriander *(optional but lovely)*
• 1/2 tsp chili flakes *(optional)*
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 125 ml / 1/2 cup water

Method

• 1

  Step 1: Heat the oven + prep tray

  Heat oven to **220°C / 425°F** (200°C fan). Use a large **rimmed sheet pan** or roasting tray (you want space so everything roasts, not steams).

• 2

  Step 2: Season the chicken

  Pat chicken dry (drier skin = better browning). In a bowl, mix **olive oil, garlic, lemon zest, 2 tbsp lemon juice, oregano, cumin, paprika, coriander (if using), chili flakes (if using), salt and pepper**. Rub all over chicken, including under the skin if you can.

• 3

  Step 3: Toss vegetables

  In the tray, toss **potatoes, onion, and chickpeas** with any remaining seasoning from the bowl. Spread out in a single layer.

• 4

  Step 4: Roast (stage 1)

  Nestle chicken **skin-side up** on top of the potatoes. Pour **water** into a corner of the tray (this helps create pan juices and prevents scorching). Roast **30 minutes**, until the chicken is taking on color and the potatoes are starting to soften.

• 5

  Step 5: Roast (stage 2) + crisp

  Flip potatoes around a bit (avoid tearing the chicken skin). Roast another **15 minutes**, or until:

• 6

  Step 6: Finish with lemon pan “sauce”

  Remove tray from oven. Immediately drizzle over remaining **1 tbsp lemon juice**. Let rest **5 minutes** so juices settle. Spoon the garlicky, lemony pan juices over everything when serving.

Tips

• **Budget-friendly protein swaps:**
• **Make it more saucy:** Add another **60 ml / 1/4 cup water** at the 30-minute mark if your tray looks dry (depends on chicken size and tray type).
• **Crispier potatoes:** Cut slightly smaller and keep everything spread out—crowding makes steam.
• **Serve with:** A simple **tomato-cucumber-onion salad** with olive oil, lemon, salt and pepper (no extra ingredients required if you skip tomato/cucumber), or just extra lemon wedges.
• **Leftovers:** Keeps **3–4 days** in the fridge. Reheat on a tray at **200°C / 390°F** until hot and re-crisped.

Nutrition (per serving, estimate)