Roasted Mediterranean Chicken Thighs & Baby Potatoes

This roasted Mediterranean chicken thighs and baby potatoes recipe is a flavorful, one-pan dish that’s as simple as it is satisfying. Juicy, herb-marinated chicken thighs are roasted alongside tender baby potatoes, all infused with the bright, earthy flavors of the Mediterranean—think olive oil, garlic, lemon, oregano, and olives. It’s a wholesome and hearty meal that requires minimal prep and cleanup.

Why You’ll Love This Recipe

This recipe is perfect for busy weeknights or casual entertaining. It’s a full meal baked in one pan, packed with bold flavors and nourishing ingredients. The chicken stays moist and flavorful thanks to a zesty marinade, while the baby potatoes soak up all the delicious juices during roasting. It’s customizable, meal-prep friendly, and gives you that golden, crispy skin and tender interior every time.

ingredients

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

• Bone-in, skin-on chicken thighs
• Baby potatoes (halved)
• Olive oil
• Fresh garlic (minced)
• Lemon juice and zest
• Dried oregano
• Fresh thyme or rosemary (optional)
• Paprika
• Salt and black pepper
• Kalamata olives (pitted and halved)
• Cherry tomatoes (optional)
• Red onion (sliced, optional)

directions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine olive oil, garlic, lemon juice, zest, oregano, paprika, salt, and pepper.
3. Add the chicken thighs and toss to coat evenly. Let marinate for at least 15 minutes (or up to 4 hours in the fridge).
4. Toss baby potatoes in a bit of olive oil, salt, and pepper.
5. Arrange the chicken thighs skin-side up on a large baking sheet or roasting pan. Scatter the baby potatoes, olives, cherry tomatoes, and sliced red onion around the chicken.
6. Roast for 4045 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
7. Broil for the last 23 minutes if you want extra-crispy skin.
8. Let rest for 5 minutes before serving. Garnish with fresh herbs and additional lemon slices if desired.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 4045 minutes
Total time: 1 hour
Servings: 4

Variations

• Spicy twist: Add crushed red pepper flakes to the marinade for a bit of heat.
• Veggie boost: Add zucchini, bell peppers, or artichoke hearts to the roasting pan.
• Greek-style: Add crumbled feta and a drizzle of tzatziki before serving.
• Lighter option: Use boneless, skinless chicken thighs and reduce cook time by 510 minutes.
• Whole30/Paleo: Omit the olives if needed, and ensure seasoning blends are compliant.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 1015 minutes or in the microwave until warmed through. For best texture, reheat the chicken and potatoes separately in a skillet with a bit of olive oil to re-crisp the skin and edges.

FAQs

Can I use boneless chicken thighs?

Yes, they cook faster—reduce the baking time by 510 minutes and keep an eye on doneness.

Can I prep this ahead of time?

Absolutely. Marinate the chicken and prep the vegetables in advance. Store separately and assemble just before roasting.

What other potatoes can I use?

Yukon gold or red potatoes cut into chunks work well. Just aim for similar-sized pieces for even cooking.

Can I use chicken breasts?

You can, but thighs stay juicier. If using breasts, reduce cooking time and check frequently to avoid overcooking.

Do I need to peel the potatoes?

No, baby potatoes have thin skins that roast beautifully. Just wash and halve them.

How do I get crispy chicken skin?

Make sure the skin is dry before roasting, place chicken skin-side up, and finish under the broiler for 23 minutes.

Is this freezer-friendly?

Cooked leftovers can be frozen, but the skin and potatoes may lose texture. Freeze for up to 2 months in airtight containers.

What’s a good side dish for this?

It’s a full meal, but you can add a green salad, steamed greens, or crusty bread to soak up the juices.

Can I add more lemon flavor?

Yes! Add lemon slices to the pan during roasting or finish with a squeeze of fresh lemon juice before serving.

Can I cook this in a cast iron skillet?

Definitely. Use a large oven-safe skillet or pan for the best heat distribution and crispy edges.

Conclusion

Roasted Mediterranean chicken thighs and baby potatoes deliver everything you want in a comforting, flavorful meal: crispy, juicy chicken, tender potatoes, and bold, vibrant flavors all in one pan. It’s easy enough for weeknights but impressive enough for company. With minimal effort and maximum flavor, this dish is sure to become a staple in your rotation.

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