Roasted Mediterranean Chicken Thighs & Baby Potatoes
Roasted Mediterranean Chicken Thighs & Baby Potatoes
Ingredients
For the Marinade
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Chicken & Potatoes
- 6 chicken thighs, bone-in, skin-on
- 1 1/2 pounds baby potatoes, halved or quartered if large
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (convection bake setting if available).
⏱️ 10 min•🌡️ 375
- 2
In a large bowl, combine the 1/4 cup olive oil, tomato paste, smoked paprika, dried oregano, garlic powder, onion powder, red pepper flakes, chopped fresh parsley, lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until well combined to form the marinade.
⏱️ 5 min
- 3
Add the chicken thighs to the prepared marinade in the bowl. Ensure all pieces of chicken are thoroughly coated with the marinade. You can use your hands to really work the marinade into the chicken.
⏱️ 5 min
- 4
Place the baby potatoes into a large baking dish (approximately 9x13 inches). Drizzle with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss the potatoes to ensure they are evenly coated.
⏱️ 5 min
- 5
Arrange the marinated chicken thighs, skin-side down, on top of the seasoned baby potatoes in the baking dish, distributing them evenly.
⏱️ 2 min
- 6
Cover the baking dish tightly with a lid or aluminum foil. Place in the preheated oven and bake for 50 minutes.
⏱️ 50 min•🌡️ 375
- 7
After 50 minutes, carefully remove the baking dish from the oven. Remove the lid or foil. Using tongs, flip each chicken thigh so the skin side is now facing up. If desired, sprinkle a little extra black pepper over the chicken skin for added flavor.
⏱️ 3 min
- 8
Return the uncovered baking dish to the oven and bake for an additional 30 minutes, or until the chicken skin is golden brown and crispy, and the potatoes are tender.
⏱️ 30 min•🌡️ 375
- 9
Remove from the oven and let rest for a few minutes before serving. Serve the roasted chicken thighs and baby potatoes, optionally with a side of tzatziki or a fresh herb yogurt sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Mediterranean Chicken Thighs & Baby Potatoes
For the Marinade
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Chicken & Potatoes
- 6 chicken thighs, bone-in, skin-on
- 1 1/2 pounds baby potatoes, halved or quartered if large
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (convection bake setting if available).
⏱️ 10 min•🌡️ 375 - 2
In a large bowl, combine the 1/4 cup olive oil, tomato paste, smoked paprika, dried oregano, garlic powder, onion powder, red pepper flakes, chopped fresh parsley, lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until well combined to form the marinade.
⏱️ 5 min - 3
Add the chicken thighs to the prepared marinade in the bowl. Ensure all pieces of chicken are thoroughly coated with the marinade. You can use your hands to really work the marinade into the chicken.
⏱️ 5 min - 4
Place the baby potatoes into a large baking dish (approximately 9x13 inches). Drizzle with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss the potatoes to ensure they are evenly coated.
⏱️ 5 min - 5
Arrange the marinated chicken thighs, skin-side down, on top of the seasoned baby potatoes in the baking dish, distributing them evenly.
⏱️ 2 min - 6
Cover the baking dish tightly with a lid or aluminum foil. Place in the preheated oven and bake for 50 minutes.
⏱️ 50 min•🌡️ 375 - 7
After 50 minutes, carefully remove the baking dish from the oven. Remove the lid or foil. Using tongs, flip each chicken thigh so the skin side is now facing up. If desired, sprinkle a little extra black pepper over the chicken skin for added flavor.
⏱️ 3 min - 8
Return the uncovered baking dish to the oven and bake for an additional 30 minutes, or until the chicken skin is golden brown and crispy, and the potatoes are tender.
⏱️ 30 min•🌡️ 375 - 9
Remove from the oven and let rest for a few minutes before serving. Serve the roasted chicken thighs and baby potatoes, optionally with a side of tzatziki or a fresh herb yogurt sauce.
⏱️ 5 min