Description
This roasted Mediterranean chicken dish is packed with bold flavors from garlic, lemon, olive oil, and herbs. Juicy chicken thighs roast alongside tender baby potatoes for an easy, all-in-one meal. Everything goes on one pan, making cleanup a breeze!
Ingredients
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6 bone-in, skin-on chicken thighs
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1 1/2 pounds baby potatoes, halved
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3 tablespoons olive oil
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Juice of 1 lemon
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Zest of 1 lemon
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4 garlic cloves, minced
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1 tablespoon dried oregano
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1 teaspoon dried thyme
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1 teaspoon smoked paprika
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1 teaspoon salt
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1/2 teaspoon black pepper
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Optional: 1/2 cup pitted Kalamata olives
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Optional garnish: chopped fresh parsley and lemon wedges
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
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In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and pepper.
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Add chicken thighs and baby potatoes to the bowl. Toss everything to coat evenly.
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Spread chicken and potatoes on the prepared baking sheet in a single layer. Place chicken skin-side up.
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Roast for 35–45 minutes, or until chicken is cooked through (165°F internal temp) and potatoes are tender and golden.
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If using, add olives during the last 10 minutes of roasting.
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Garnish with fresh parsley and serve with extra lemon wedges, if desired.
Notes
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You can swap baby potatoes for larger ones cut into chunks or try it with sweet potatoes.
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Add chopped bell peppers or red onions for extra veggies.
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Leftovers reheat well and are great for lunch the next day.