Description
This Roasted Mediterranean Chicken Thighs & Baby Potatoes recipe features tender, juicy chicken thighs marinated in a flavorful blend of olive oil, tomato paste, herbs, and spices. Roasted alongside baby potatoes, this hearty dish delivers a perfect balance of crispy skin and deliciously seasoned potatoes, making it ideal for a comforting dinner with Mediterranean flair.
Ingredients
Scale
Chicken Thighs
- 6 bone-in chicken thighs
Marinade
- 2 tablespoon olive oil
- 2 tablespoon tomato paste
- 3 tablespoon fresh parsley chopped
- Juice of ½ lemon
- 1 teaspoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon dried oregano
- ¼ teaspoon chili flakes
- 2 teaspoon salt
- ½ teaspoon black pepper
Potatoes
- 1 lb baby potatoes halved
- Drizzle of olive oil
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, tomato paste, chopped parsley, lemon juice, smoked paprika, garlic powder, dried oregano, chili flakes, salt, and black pepper. Add the chicken thighs and toss thoroughly to coat them with the marinade. Set aside for 30 minutes to let the flavors infuse.
- Prepare Potatoes: In an oven-safe baking dish, toss the halved baby potatoes with a drizzle of olive oil, and season with salt and pepper. Spread the potatoes evenly in the dish to ensure even roasting.
- Assemble and Bake: Arrange the marinated chicken thighs over the potatoes with the skin side down. Cover the dish with aluminum foil to retain moisture during the initial bake.
- First Bake: Place the dish in an oven preheated to 375°F (190°C) and bake for 50 minutes. This slow roasting will cook the chicken through and soften the potatoes.
- Final Bake: Remove the foil, flip the chicken so the skin side is up, and increase the oven temperature to 425°F (220°C). Bake uncovered for an additional 30 minutes until the chicken skin is crispy and golden brown.
- Serve and Enjoy: Remove from oven and serve hot with your favorite dipping sauces or side dishes, enjoying the savory Mediterranean flavors.
Notes
- For extra crispy skin, pat the chicken thighs dry before marinating.
- If you prefer spicier chicken, increase the chili flakes slightly.
- You can substitute baby potatoes with fingerling potatoes or small Yukon Golds.
- Marinate the chicken for longer, up to 2 hours, for deeper flavor.
- Feel free to add vegetables like bell peppers or onions alongside the potatoes.
- If aluminum foil is not available, use an oven-safe lid or tent with parchment paper.
