Mediterranean Creamy Mustard Chicken Bake with Garlic Potatoes & Veggies

🍗 Mediterranean Creamy Mustard Chicken Bake

with Garlic Potatoes & Veggies (Full Recipe)

⏱ Time

Prep: 20 minutes
Bake: 45–50 minutes
Total: ~1 hour
Serves: 4–5

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🧺 Ingredients

Chicken

• 1 kg (2–2.2 lb) chicken thighs or breasts (bone-in or boneless)

• 3 tablespoons extra virgin olive oil

• 3 cloves garlic, minced

• 2 tablespoons Dijon mustard

• 1 tablespoon whole-grain mustard

• ¾ cup cooking cream (or Greek yogurt + cream mix)

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• ½ teaspoon dried thyme or rosemary

• Salt & black pepper, to taste

• Juice of ½ lemon

Garlic Potatoes

• 600 g (1.3 lb) baby potatoes, halved

• 2 tablespoons olive oil

• 1 teaspoon garlic powder (or 2 fresh cloves, minced)

• ½ teaspoon paprika

• Salt & pepper

Veggies

• 1 cup carrots, sliced

• 1 cup zucchini or green beans

• 1 red bell pepper, sliced

• ½ red onion, wedges

• Optional: mushrooms or cherry tomatoes

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👩‍🍳 Instructions

1. Preheat oven:
   Preheat to 200°C (400°F).

2. Prepare potatoes:
   Toss potatoes with olive oil, garlic powder, paprika, salt, and pepper.
   Spread in a large baking dish or sheet pan and roast 15 minutes first.

3. Make creamy mustard sauce:
   In a bowl, mix olive oil, garlic, Dijon mustard, whole-grain mustard, cream, paprika, oregano, thyme, lemon juice, salt, and pepper.

4. Prepare chicken:
   Coat chicken well with the mustard sauce.

5. Assemble bake:
   Remove potatoes from oven. Push them to one side.
   Add veggies and place chicken on top.
   Pour remaining sauce evenly over everything.

6. Bake:
   Cover loosely with foil and bake 25 minutes.
   Uncover and bake another 10–15 minutes until chicken is golden and fully cooked.

7. Finish:
   Garnish with fresh parsley or thyme. Let rest 5 minutes before serving.

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🌿 Serving Suggestions

• Serve with crusty bread or warm pita

• Add a side of Greek salad

• Sprinkle crumbled feta or olives on top

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🧡 Tips & Variations

• Use Greek yogurt instead of cream for lighter version

• Add white wine (¼ cup) to sauce for depth

• Make it spicy with chili flakes or harissa

• Leftovers keep well for 3 days refrigerated