Description
Roasted Mediterranean Chicken Thighs & Baby Potatoes is a flavorful one-pan meal featuring juicy, herb-marinated chicken thighs and crispy baby potatoes, all roasted together with garlic, lemon, and Mediterranean spices for a simple yet impressive dish.
Ingredients
Units
Scale
- 6 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley and lemon wedges for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- In a large bowl, mix olive oil, lemon juice, balsamic vinegar, garlic, oregano, thyme, paprika, salt, pepper, and red pepper flakes.
- Add chicken thighs and baby potatoes to the bowl. Toss until everything is well coated with the marinade.
- Arrange chicken thighs skin-side up on the prepared baking sheet and spread potatoes around them in a single layer.
- Roast for 35–40 minutes, or until chicken is golden and cooked through (internal temp 165°F/74°C) and potatoes are crispy and tender.
- Broil for an additional 2–3 minutes for extra crispiness, if desired.
- Garnish with chopped parsley and serve with lemon wedges.
Notes
- Use boneless thighs for a quicker cook time (reduce roasting by ~10 minutes).
- Add cherry tomatoes or olives in the last 10 minutes for extra Mediterranean flavor.
- Marinate chicken up to 24 hours ahead for deeper flavor.
- Leftovers store well and are great in wraps or salads.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3g
- Sodium: 410mg
- Fat: 31g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 160mg