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If you’re craving a simple, comforting, and flavor-forward dinner, this Roasted Mediterranean Chicken Thighs with Crispy Baby Potatoes recipe is exactly what your weeknight rotation has been missing. Bursting with bold herbs, vibrant vegetables, and rich olive oil—a signature of Mediterranean cooking—this one-pan meal brings together juicy chicken thighs and perfectly crisp baby potatoes in a way that tastes restaurant-level but requires almost no effort.
This recipe is ideal for busy families, meal preppers, and anyone who appreciates bold flavors without needing to spend an hour over the stove. By roasting everything together in one pan, the chicken juices infuse into the potatoes, the tomatoes burst with sweetness, the olives add briny contrast, and the herbs perfume the entire dish. Every bite is warm, comforting, and deeply satisfying.
In this in-depth guide, you’ll find the full recipe, plus expert tips, variations, serving suggestions, and meal-prep guidance to help you make this dish your own.
Why You’ll Love This Mediterranean Chicken Dish
1. One-Pan Simplicity
Everything roasts together on a sheet pan—fewer dishes, less cleanup.
2. Big Mediterranean Flavor
Expect garlic, lemon, oregano, paprika, cherry tomatoes, olives, and fresh herbs.
3. Juicy Chicken Every Time
Bone-in, skin-on chicken thighs roast beautifully and self-baste.
4. Potatoes so crispy you’ll snack on them
The magic: roasting them directly in chicken drippings.
5. Healthy, balanced, and nutrient-rich
Protein, veggies, complex carbs, and heart-healthy olive oil.
6. Perfect for meal prep
This dish reheats beautifully and tastes even better the next day.
Ingredients
For the Chicken & Potatoes
- 6 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 1 cup cherry tomatoes
- ½ cup pitted Kalamata olives
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon (zested + juiced)
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
For Garnish
- Fresh parsley
- Fresh basil
- Lemon wedges
Instructions
1. Prep Your Pan and Ingredients
Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil for easy cleanup. Pat the chicken thighs dry with paper towels for a crispier finish.
2. Make the Mediterranean Marinade
In a small bowl, stir together olive oil, garlic, lemon zest, lemon juice, oregano, paprika, salt, pepper, and red pepper flakes.
3. Coat the Chicken and Potatoes
Place chicken thighs and baby potatoes on the sheet pan. Pour the marinade over everything, using your hands to coat chicken under the skin and the potatoes thoroughly.
4. Add Tomatoes & Olives
Scatter cherry tomatoes and olives around the chicken, tucking them between potatoes for even roasting.
5. Roast to Crispy, Golden Perfection
Roast for 40–50 minutes, or until internal chicken temperature reads 165°F and the skin is crisp. Potatoes should be deeply golden and fork-tender.
6. Garnish & Serve Hot
Top with chopped parsley and basil. Serve with lemon wedges for added brightness.
Expert Tips for Maximum Flavor
Dry the chicken well
Dry skin = crisp skin.
Roast at high heat
425°F creates caramelization and crisp edges.
Don’t overcrowd the pan
Give space so potatoes crisp instead of steam.
Flip the potatoes halfway through
Optional, but highly recommended.
Add feta
Crumble feta over the top after roasting for tangy richness.
Flavor Variations
Mediterranean Herb Explosion
Add rosemary, thyme, and marjoram for even deeper herb flavor.
Spicy Harissa Version
Replace paprika with 1 tablespoon harissa paste.
Creamy Garlic Sauce Finish
Drizzle with a yogurt-garlic-lemon sauce after baking.
Tomato-Basil Caprese Twist
Add fresh mozzarella balls after roasting.
Serving Suggestions
This dish pairs beautifully with:
- Greek salad
- Warm pita bread
- Hummus or tzatziki
- Roasted carrots or asparagus
- Rice pilaf or couscous
- Lemon orzo pasta
It also works fabulously as a centerpiece for a gathering-style dinner.
Roasted Mediterranean Chicken Thighs with Crispy Baby Potatoes
A flavorful one-pan Mediterranean chicken dinner with juicy roasted thighs and perfectly crispy baby potatoes.
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
- Whisk together olive oil, garlic, lemon zest, lemon juice, oregano, paprika, salt, pepper, and red pepper flakes.
- Spread chicken thighs and baby potatoes onto the baking sheet and coat with marinade.
- Scatter cherry tomatoes and olives around the chicken and potatoes.
- Roast 40–50 minutes until chicken reaches 165°F and potatoes are crispy.
- Garnish with parsley and basil before serving.
Notes
For extra crispy potatoes, place them cut-side down for the first 20 minutes.
Meal Prep & Storage
- Refrigerate: Up to 4 days in airtight containers
- Freeze: Chicken freezes up to 2 months; potatoes freeze but lose crispiness
- Reheat: Best in oven or air fryer for crisp skin
