Description

A flavorful and hearty one-pan dish featuring juicy Mediterranean-spiced chicken thighs and crispy roasted baby potatoes, perfect for a wholesome dinner.

Ingredients

Units Scale

6 bone-in, skin-on chicken thighs
1.5 lbs baby potatoes, halved
3 tbsp olive oil
1 lemon, zested and juiced
4 garlic cloves, minced
1 tbsp dried oregano
1 tsp paprika
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes (optional)
2 tbsp chopped fresh parsley (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, mix olive oil, lemon juice and zest, garlic, oregano, paprika, cumin, salt, pepper, and red pepper flakes.
Add chicken thighs and baby potatoes to the bowl and toss until well coated with the marinade.
Transfer everything to a large baking sheet or roasting pan, arranging chicken skin-side up and spreading potatoes around.
Roast in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the skin is golden and crispy. Potatoes should be tender and lightly browned.
Garnish with chopped parsley before serving.

Notes

For extra crispiness, broil for the last 3-5 minutes.
You can substitute baby potatoes with chopped Yukon gold or red potatoes.
Marinate the chicken for 1-2 hours in advance for deeper flavor.

Nutrition

Serving Size: 1 chicken thigh with potatoes
Calories: 410
Sugar: 1g
Sodium: 520mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 28g
Cholesterol: 120mg