Description
A flavorful and hearty roasted Mediterranean chicken thighs and baby potatoes recipe, seasoned with herbs and spices for an easy one-pan meal.
Ingredients
Units
Scale
- 6 bone-in, skin-on chicken thighs
- 1 1/2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 lemon, sliced
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss chicken thighs and baby potatoes with olive oil, minced garlic, oregano, paprika, thyme, cumin, salt, and pepper until well coated.
- Arrange the chicken thighs skin-side up on a large baking sheet or roasting pan. Scatter the potatoes around them.
- Place lemon slices over the chicken and potatoes.
- Roast for 40-45 minutes, or until the chicken is cooked through and the skin is crispy, and the potatoes are tender.
- Garnish with chopped parsley before serving.
Notes
- Use a meat thermometer to ensure the chicken reaches 165°F internally.
- Add olives or artichoke hearts for extra Mediterranean flavor.
- Switch baby potatoes with sweet potatoes for a different twist.
- Marinate the chicken for a few hours for deeper flavor.
Nutrition
- Serving Size: 1 chicken thigh and potatoes
- Calories: 520
- Sugar: 2g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 140mg