Description
Mediterranean magic unfolds with roasted Mediterranean chicken thighs & baby potatoes, delivering bold Mediterranean flavors straight from sunny Greece. Crisp herb-infused chicken and golden potatoes promise a simple yet spectacular dinner that welcomes you to savor each delicious bite.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1.5 lbs (680 g) baby potatoes, halved
- 3 tbsps olive oil
- 1 lemon, juiced
- 1 lemon, zested
- 4 garlic cloves, minced
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ cup pitted Kalamata olives (optional)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for garnish)
Instructions
- Preparation: Warm the oven to 425F (220C) and arrange a parchment-lined baking sheet for streamlined cooking.
- Marinade Creation: Vigorously whisk olive oil, lemon juice, zest, minced garlic, oregano, thyme, paprika, salt, and pepper into a robust flavor blend.
- Coating Process: Thoroughly massage the marinade onto chicken thighs and baby potatoes, ensuring comprehensive coverage and flavor absorption.
- Arrangement: Distribute the marinated chicken and potatoes across the baking sheet, positioning chicken with skin facing upward for optimal crispy texture.
- Roasting Technique: Bake in the preheated oven for 35-45 minutes, monitoring until chicken reaches 165F internal temperature and potatoes develop a golden, caramelized exterior. Introduce olives during the final roasting segment for enhanced Mediterranean profile.
- Finishing Touch: Sprinkle freshly chopped parsley and accompany with zesty lemon wedges to elevate the dish’s aromatic and citrusy dimensions.
Notes
- Ensure chicken pieces are similar in size for even cooking, preventing undercooked or dry sections.
- Let chicken marinate in the herb mixture for 30 minutes before roasting to enhance depth of taste and tenderness.
- Pat chicken thighs dry with paper towels before coating with marinade to help achieve golden, crispy skin.
- Swap chicken thighs with tofu or chickpeas for vegetarian version; use sweet potatoes instead of baby potatoes for lower-carb alternative.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5
- Calories: 380
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg