Roasted Mediterranean Chicken Thighs & Baby Potatoes
This roasted Mediterranean chicken dish is packed with bold flavors from garlic, lemon, olive oil, and herbs. Juicy chicken thighs roast alongside tender baby potatoes for an easy, all-in-one meal. Everything goes on one pan, making cleanup a breeze!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Ingredients
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6 bone-in, skin-on chicken thighs
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1½ pounds baby potatoes, halved
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3 tablespoons olive oil
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Juice of 1 lemon
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Zest of 1 lemon
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4 garlic cloves, minced
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1 tablespoon dried oregano
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1 teaspoon dried thyme
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1 teaspoon smoked paprika
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1 teaspoon salt
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½ teaspoon black pepper
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Optional: ½ cup pitted Kalamata olives
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Optional garnish: chopped fresh parsley and lemon wedges
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
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In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and pepper.
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Add chicken thighs and baby potatoes to the bowl. Toss everything to coat evenly.
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Spread chicken and potatoes on the prepared baking sheet in a single layer. Place chicken skin-side up.
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Roast for 35–45 minutes, or until chicken is cooked through (165°F internal temp) and potatoes are tender and golden.
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If using, add olives during the last 10 minutes of roasting.
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Garnish with fresh parsley and serve with extra lemon wedges, if desired.
Notes
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You can swap baby potatoes for larger ones cut into chunks or try it with sweet potatoes.
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Add chopped bell peppers or red onions for extra veggies.
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Leftovers reheat well and are great for lunch the next day.