Description

A flavorful and hearty Mediterranean-inspired dish featuring juicy roasted chicken thighs and tender baby potatoes, seasoned with herbs and olive oil.

Ingredients

Units Scale

6 bone-in, skin-on chicken thighs
1.5 lbs baby potatoes, halved
3 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
1 tsp dried thyme
1 tsp paprika
4 cloves garlic, minced
Salt and pepper to taste
1/2 tsp crushed red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
1 lemon, sliced (for roasting)

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Instructions

Preheat oven to 425°F (220°C).
In a large bowl, mix olive oil, lemon juice, oregano, thyme, paprika, garlic, salt, and pepper.
Add chicken thighs and baby potatoes to the bowl and toss until evenly coated.
Place the chicken and potatoes on a baking sheet in a single layer. Tuck lemon slices among them.
Roast in the preheated oven for 35-40 minutes, or until chicken is golden and cooked through, and potatoes are tender.
Broil for 2-3 minutes for crispier skin if desired.
Remove from oven, garnish with chopped parsley, and serve hot.

Notes

You can substitute baby potatoes with chopped Yukon gold or red potatoes.
Use boneless thighs if preferred, but reduce cook time by about 5-7 minutes.
Add kalamata olives or cherry tomatoes for extra Mediterranean flavor.

Nutrition

Serving Size: 1 chicken thigh with potatoes
Calories: 430
Sugar: 2g
Sodium: 410mg
Fat: 27g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 28g
Cholesterol: 120mg