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Roasted Mediterranean Chicken Thighs with Crispy Baby Potatoes

A savory one-pan Mediterranean roasted chicken dish with crispy baby potatoes, lemon, garlic, and herbs.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Potatoes
  • 6 chicken thighs bone-in, skin-on
  • 1.5 lbs baby potatoes halved
  • 1 red onion sliced
  • 1 cup cherry tomatoes
  • 6 cloves garlic smashed
  • 1 lemon sliced
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Mediterranean Seasoning
  • 2 tsp oregano dried
  • 1 tsp thyme dried
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp lemon zest

Equipment

  • Baking sheet
  • Mixing bowls
  • Tongs
  • Sharp knife

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Toss potatoes, onions, tomatoes, and garlic with olive oil on a baking sheet.
  3. Mix oregano, thyme, paprika, garlic powder, onion powder, salt, pepper, and lemon zest.
  4. Rub seasoning onto chicken thighs and place on top of potatoes.
  5. Roast 40–45 minutes until chicken is crispy and potatoes are tender.
  6. Broil 2–3 minutes for extra crispiness if desired.
  7. Finish with fresh lemon juice and parsley before serving.

Notes

For extra flavor, marinate chicken 1–2 hours in advance.