Why You’ll Love This Recipe

Roasted Mediterranean Chicken Thighs & Baby Potatoes is a one-pan wonder bursting with bold, herby flavors. Juicy, tender chicken thighs are seasoned with aromatic Mediterranean spices and roasted alongside crisp-tender baby potatoes, cherry tomatoes, and olives. Perfect for a weeknight dinner or casual gathering, this dish offers hearty comfort with minimal cleanup.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs (bone-in, skin-on preferred)baby potatoescherry tomatoeskalamata olivesred oniongarlic clovesolive oillemon juiceoregano (dried or fresh)thymepaprikasaltblack pepperfresh parsley (for garnish)

directions

Preheat your oven to 425°F (220°C) and line a baking sheet or roasting pan with parchment paper.

In a large bowl, combine olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and black pepper.

Add the chicken thighs to the bowl and toss to coat evenly. Let marinate for at least 15 minutes if time allows.

Place the chicken thighs skin-side up on the prepared pan.

In the same bowl, toss the baby potatoes, cherry tomatoes, sliced red onion, and olives with any remaining marinade.

Scatter the vegetables around the chicken on the pan.

Roast in the oven for 35-40 minutes, or until the chicken is golden and reaches an internal temperature of 165°F (74°C), and the potatoes are fork-tender.

For extra crispiness, broil for the last 2-3 minutes.

Garnish with chopped fresh parsley before serving.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesMarination time: 15 minutes (optional)Roasting time: 35-40 minutesTotal time: 50-55 minutes

Variations

Use boneless chicken thighs or chicken breasts for a quicker cook time.

Add bell peppers or zucchini for more vegetables.

Swap kalamata olives for green olives or capers.

Add crumbled feta after roasting for extra creaminess.

Use fresh rosemary instead of thyme for a woodsy twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a 350°F (175°C) oven for 10-15 minutes, or microwave for 1-2 minutes until heated through.To freeze, let the dish cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use boneless chicken thighs?

Yes, but reduce the roasting time by about 10 minutes.

Can I make this ahead of time?

Yes, marinate the chicken and prep the vegetables in advance, then roast when ready to eat.

What if I don’t have olives?

You can skip them or substitute with sun-dried tomatoes or artichoke hearts.

Do I have to use baby potatoes?

No, you can use any waxy potatoes cut into chunks.

Can I add a sauce?

A drizzle of tzatziki or garlic yogurt sauce works beautifully.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I cook this on the stovetop?

It’s best roasted, but you could pan-sear the chicken and finish covered on low with the vegetables.

How do I get the skin crispy?

Roast at high heat and broil for a couple of minutes at the end.

Can I add wine or broth?

A splash of white wine or chicken broth can be added for extra moisture and flavor.

What’s the best way to serve this?

Serve with a simple salad or warm pita bread for a complete Mediterranean meal.

Conclusion

Roasted Mediterranean Chicken Thighs & Baby Potatoes is an easy, flavorful dish perfect for busy nights or weekend feasts. With just one pan and a handful of vibrant ingredients, it delivers juicy, crispy chicken and hearty vegetables infused with the sunny flavors of the Mediterranean.