Description
A flavorful and hearty Mediterranean-inspired dish made with juicy roasted chicken thighs and tender baby potatoes, seasoned with aromatic herbs and olive oil.
Ingredients
Units
Scale
- 6 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- 1/2 tsp crushed red pepper flakes (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
- Add the chicken thighs and baby potatoes to the bowl and toss until evenly coated.
- Arrange the chicken thighs skin-side up on a baking sheet or oven-safe dish. Scatter the potatoes around them.
- Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender and golden.
- For extra crispy skin, broil for an additional 2-3 minutes at the end.
- Garnish with fresh parsley before serving, if desired.
Notes
- You can substitute baby potatoes with chopped regular potatoes or sweet potatoes.
- Add chopped bell peppers or red onions for more vegetables.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C).
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 420
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg