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Roasted Mediterranean Chicken Thighs with Crispy Baby Potatoes

A bright, flavorful Mediterranean-style roasted chicken dish with crispy baby potatoes, tomatoes, olives, and lemon.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 plates
Course: Dinner
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Potatoes
  • 6 bone-in, skin-on chicken thighs
  • 1.5 lbs baby potatoes, halved
  • 1 cup cherry tomatoes
  • 0.5 cup Kalamata olives
  • 1 lemon, sliced
Marinade
  • 5 cloves garlic, minced
  • 0.25 cup olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1 teaspoon sea salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon red pepper flakes (optional)

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Mix all marinade ingredients in a large bowl.
  3. Rub marinade on chicken thighs.
  4. Toss potatoes in remaining marinade.
  5. Arrange chicken, potatoes, tomatoes, olives, and lemon slices on a baking sheet.
  6. Roast for 40–45 minutes until crispy.
  7. Broil for extra browning if desired.
  8. Garnish with fresh parsley and serve.

Notes

Serve with Greek salad or tzatziki for a full Mediterranean meal.