Why You’ll Love This Recipe

Roasted Mediterranean Chicken Thighs & Baby Potatoes is a hearty, one-pan meal bursting with bold flavors like garlic, lemon, oregano, and olives. The chicken thighs roast to juicy perfection while the baby potatoes become golden and crispy, all soaking up the savory Mediterranean marinade. It’s an easy, comforting dinner that’s both wholesome and deeply satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs (bone-in, skin-on)baby potatoesolive oilgarlic cloveslemon juicelemon zestdried oreganofresh rosemary (optional)paprikaKalamata olivesred onion (sliced)saltblack pepper

directions

Preheat your oven to 425°F (220°C) and lightly grease a large baking dish or sheet pan.

In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, paprika, salt, and pepper.

Add the chicken thighs and baby potatoes to the bowl and toss until well coated.

Transfer everything to the prepared baking dish, skin side up for the chicken. Tuck in slices of red onion, olives, and sprigs of rosemary if using.

Roast for 35-40 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C), and potatoes are tender and golden.

Optional: Broil for 2-3 minutes at the end for extra crispiness.

Remove from the oven and let rest for 5 minutes before serving.

Servings and timing

This recipe serves 4-6 people.Preparation time: 15 minutesCooking time: 40 minutesTotal time: 55-60 minutes

Variations

Add cherry tomatoes during the last 15 minutes of roasting for a juicy, sweet burst.

Substitute baby potatoes with sweet potatoes for a different flavor profile.

Use boneless thighs for quicker cooking, but reduce roasting time accordingly.

Sprinkle feta cheese and fresh parsley over the finished dish for extra Mediterranean flair.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) until warmed through, or microwave in 1-minute intervals until hot.To freeze, store in freezer-safe containers for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use boneless, skinless chicken thighs?

Yes, but reduce the cooking time by about 10 minutes, and you’ll miss out on that crispy skin.

Do I need to parboil the potatoes?

No, baby potatoes roast perfectly alongside the chicken without parboiling.

Can I make this ahead of time?

Yes, you can marinate the chicken and potatoes up to 24 hours in advance and store them in the fridge until ready to roast.

What kind of olives should I use?

Kalamata olives are traditional, but any pitted Mediterranean-style olive works well.

Can I use chicken breasts instead?

You can, but they may dry out faster. Adjust the cooking time and check for doneness earlier.

How do I get crispy chicken skin?

Roast skin-side up and avoid overcrowding the pan. A quick broil at the end also helps crisp it up.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free—just double-check any packaged spices or olives.

Can I add vegetables?

Absolutely! Zucchini, bell peppers, or artichoke hearts make great additions.

Can I grill this instead?

Yes, you can grill the chicken and potatoes separately over medium-high heat, turning until cooked through.

What’s the best wine to serve with this?

A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir complements the dish beautifully.

Conclusion

Roasted Mediterranean Chicken Thighs & Baby Potatoes is a vibrant, rustic meal that delivers big on flavor with minimal effort. Whether it’s a busy weeknight or a cozy weekend dinner, this dish brings the taste of the Mediterranean straight to your table in under an hour.