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Roasted Mediterranean Chicken Thighs with Crispy Baby Potatoes

A flavorful one-pan Mediterranean chicken dinner with juicy roasted thighs and perfectly crispy baby potatoes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main
Cuisine: Healthy, Mediterranean
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Potatoes
  • 6 chicken thighs bone-in, skin-on
  • 1.5 lbs baby potatoes halved
  • 1 cup cherry tomatoes
  • 0.5 cup Kalamata olives
  • 4 tbsp olive oil
  • 4 cloves garlic minced
  • 1 lemon zest and juice
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 0.5 tsp red pepper flakes optional
Garnish
  • 0.25 cup fresh parsley chopped
  • 0.25 cup fresh basil torn

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Meat thermometer

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Whisk together olive oil, garlic, lemon zest, lemon juice, oregano, paprika, salt, pepper, and red pepper flakes.
  3. Spread chicken thighs and baby potatoes onto the baking sheet and coat with marinade.
  4. Scatter cherry tomatoes and olives around the chicken and potatoes.
  5. Roast 40–50 minutes until chicken reaches 165°F and potatoes are crispy.
  6. Garnish with parsley and basil before serving.

Notes

For extra crispy potatoes, place them cut-side down for the first 20 minutes.