Mediterranean Roasted Potato Chicken Thighs
This vibrant dish features juicy chicken thighs and tender potatoes, roasted together with Mediterranean herbs and spices, making it a delicious one-pan meal.
Ingredients
Main Ingredients
- 4 pieces chicken thighs (bone-in and skin-on) For best flavor
- 4 medium potatoes, cut into cubes
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 piece Juice of 1 lemon
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine olive oil, minced garlic, oregano, rosemary, paprika, lemon juice, salt, and pepper. Mix well.
- Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Allow them to marinate for at least 15 minutes; if time permits, marinating longer will deepen the flavors.
- While the chicken marinates, prepare the potatoes. Cut them into even cubes for uniform cooking.
- In the same bowl, add the cubed potatoes and toss them in the remaining marinade until evenly coated.
Roasting
- Place the marinated chicken thighs in the center of a baking sheet. Scatter the deliciously coated potatoes around them.
- Place the baking sheet in the preheated oven and roast for about 35-40 minutes, or until the chicken is cooked through and the potatoes are golden brown and crispy.
- Once done, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley, if desired, and serve hot.
Notes
For extra crispy skin on the chicken, pat the skin dry with a paper towel before seasoning. Feel free to mix and match potato varieties. Fresh herbs can be substituted for dried—use about three times the amount. Cooking times may vary; use a meat thermometer to ensure chicken reaches 165°F internally.