Description

This Roasted Mediterranean Chicken Thighs & Baby Potatoes recipe is full of bold, savory flavor with a simple marinade of olive oil, garlic, lemon, and herbs. Everything roasts together on one pan, making it an easy and satisfying weeknight dinner.

Ingredients

6 bone-in, skin-on chicken thighs
1.5 lbs baby potatoes, halved
3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes (optional)
Zest of 1 lemon
1/4 cup chopped fresh parsley (for garnish)

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Instructions

Preheat your oven to 425°F (220°C).
In a small bowl, whisk together olive oil, garlic, lemon juice, lemon zest, oregano, thyme, paprika, salt, black pepper, and red pepper flakes.
Place chicken thighs and baby potatoes on a large baking sheet.
Pour the marinade over everything and toss to coat well. Arrange chicken skin-side up and spread potatoes out in a single layer.
Roast for 35–40 minutes, or until the chicken reaches 165°F (74°C) internally and the potatoes are tender and golden.
Broil for an additional 2–3 minutes if you want extra crispy skin.
Garnish with chopped parsley and serve hot.

Notes

You can swap in boneless chicken thighs—just reduce cook time by about 10 minutes.
Add cherry tomatoes or olives to the pan for even more Mediterranean flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 chicken thigh + potatoes
Calories: 490
Sugar: 1g
Sodium: 670 mg
Fat: 32g
Saturated Fat: 7g
Unsaturated Fat: 23 g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 32g
Cholesterol: 135mg