Why You’ll Love This Recipe

Roasted Mediterranean Chicken Thighs & Baby Potatoes is a flavorful, one-pan dish that’s both rustic and elegant. Juicy, seasoned chicken thighs roast alongside tender baby potatoes with garlic, herbs, and olive oil for a savory, satisfying meal. It’s easy to prep, full of fresh Mediterranean flavor, and perfect for a fuss-free weeknight dinner or weekend gathering.

ingredients

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

bone-in, skin-on chicken thighsbaby potatoes (halved if large)olive oilgarlic cloves (minced)lemon juice and zestdried oregano or Italian seasoningpaprikasaltblack pepperfresh rosemary or thyme (optional)kalamata olives (optional)add cherry tomatoes or red onion wedges (optional)

directions

Preheat oven to 425°F (220°C). Line a baking sheet or large roasting pan with parchment paper.

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

Add chicken thighs and baby potatoes to the bowl. Toss well to coat evenly in the marinade.

Arrange chicken and potatoes on the baking sheet in a single layer. Nestle in any optional add-ins like olives, tomatoes, or onion wedges.

Sprinkle with fresh rosemary or thyme if using.

Roast for 35–45 minutes, or until chicken skin is crispy and the internal temperature reaches 165°F (74°C). Potatoes should be fork-tender.

Broil for 2–3 minutes at the end for extra crispiness, if desired.

Let rest a few minutes before serving. Spoon pan juices over the top for extra flavor.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 40–45 minutesTotal time: 55–60 minutes

Variations

Use boneless thighs or chicken drumsticks if preferred.

Add chopped zucchini, bell peppers, or artichoke hearts for more veggies.

Swap lemon for orange or balsamic vinegar for a twist.

Use sweet potatoes instead of baby potatoes.

Serve with tzatziki, hummus, or a side salad for a full Mediterranean spread.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the oven at 350°F (175°C) or in the microwave until hot.Can be frozen for up to 2 months—thaw overnight before reheating.

FAQs

Can I use boneless chicken?

Yes, reduce cooking time by about 10–15 minutes depending on thickness.

What potatoes work best?

Baby potatoes or fingerlings hold their shape and roast beautifully.

Do I need to marinate the chicken?

Not required, but letting it sit for 30 minutes or more boosts flavor.

Can I make this ahead?

Yes, prep everything on the sheet pan and refrigerate, then roast when ready.

Is this gluten-free?

Yes, it’s naturally gluten-free.

Can I use chicken breasts?

Bone-in, skin-on thighs stay juicier, but breasts can be used—adjust timing accordingly.

How do I keep the skin crispy?

Roast uncovered and finish with a quick broil.

What should I serve with this?

A side salad, couscous, or a dollop of Greek yogurt pairs perfectly.

Can I double the recipe?

Absolutely—just use a larger sheet pan or roast in two batches.

What herbs work best?

Oregano, thyme, rosemary, and basil all complement the Mediterranean flavors.

Conclusion

Roasted Mediterranean Chicken Thighs & Baby Potatoes is an easy, aromatic, and deeply satisfying dish that delivers big flavor with minimal effort. With golden-crisp chicken, tender herbed potatoes, and fresh lemon-garlic notes, it’s a one-pan wonder perfect for any night of the week. Mediterranean comfort food at its best.