Description
A delicious and easy one-pan meal featuring juicy Mediterranean-spiced chicken thighs roasted with tender baby potatoes, perfect for a hearty dinner.
Ingredients
Units
Scale
- 6 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix olive oil, lemon juice, balsamic vinegar, minced garlic, oregano, smoked paprika, cumin, salt, and pepper.
- Add chicken thighs and baby potatoes to the bowl and toss to coat evenly.
- Arrange the chicken and potatoes on a baking sheet lined with parchment paper or in a large baking dish.
- Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
- Broil for an additional 2-3 minutes if you want extra crispy skin.
- Garnish with chopped fresh parsley before serving.
Notes
- For extra flavor, marinate the chicken for up to 2 hours before roasting.
- Use a mix of baby red and gold potatoes for a colorful presentation.
- Serve with a side salad or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 130mg