Description
A flavorful and hearty dish featuring juicy roasted Mediterranean-spiced chicken thighs and tender baby potatoes, perfect for a weeknight dinner or casual gathering.
Ingredients
Units
Scale
- 6 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 3 tbsp olive oil
- 1 lemon, juiced and zested
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine olive oil, lemon juice and zest, garlic, oregano, thyme, paprika, cumin, salt, and pepper.
- Add the chicken thighs and baby potatoes to the bowl and toss to coat well with the marinade.
- Transfer the chicken and potatoes to a large baking dish or sheet pan in a single layer.
- Roast in the preheated oven for 40-45 minutes, or until the chicken is cooked through and golden brown, and the potatoes are tender.
- Optionally, broil for an additional 2-3 minutes to crisp the skin.
- Remove from oven and let rest for 5 minutes.
- Garnish with chopped fresh parsley before serving.
Notes
- You can substitute chicken thighs with drumsticks or boneless thighs.
- Add olives or cherry tomatoes for extra Mediterranean flavor.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 420
- Sugar: 1g
- Sodium: 460mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg