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Roasted Mediterranean Chicken Thighs with Crispy Baby Potatoes

Juicy roasted Mediterranean chicken thighs with crispy baby potatoes, olives, lemon, and herbs in a flavorful one-pan dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 520

Ingredients
  

Chicken and Potatoes
  • 6 bone-in chicken thighs skin-on
  • 1.5 lb baby potatoes halved
  • 4 tbsp olive oil
  • 4 cloves garlic minced
  • 1 lemon zested and juiced
  • 1 cup cherry tomatoes
  • 0.5 cup kalamata olives pitted
Seasoning
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper

Equipment

  • Rimmed baking sheet
  • Mixing bowl
  • Knife and cutting board

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet.
  2. Toss potatoes with olive oil, garlic, herbs, salt, and pepper. Spread on pan cut-side down.
  3. Season chicken thighs with olive oil, spices, and lemon zest.
  4. Nestle chicken among potatoes and scatter tomatoes and olives around.
  5. Roast 40–45 minutes until chicken is crispy and cooked through.
  6. Finish with lemon juice, rest briefly, garnish, and serve.

Notes

For extra crispiness, broil for 2–3 minutes at the end while watching closely.