Name: Roasted Mediterranean Chicken Thighs & Baby Potatoes Recipe
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Cuisine: Mediterranean
Ingredients: 6 bone-in chicken thighs; 2 tbsp olive oil; 2 tbsp tomato paste; 3 tbsp fresh parsley (chopped); Juice of 1/2 lemon; 1 tsp smoked paprika; 1 tbsp garlic powder; 1 tsp dried oregano; 1/4 tsp chili flakes; 2 tsp salt; 1/2 tsp black pepper; 1 lb baby potatoes (halved); Drizzle of olive oil; Salt and pepper (to taste)

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There’s something magical about the way the bold flavors of sun-soaked herbs, juicy chicken, and crispy potatoes meld together in one roasting pan. Roasted Mediterranean Chicken Thighs & Baby Potatoes is that ultimate weeknight dinner: effortless to prepare, yet impressive enough for guests. With just one pan and a handful of Mediterranean staples, you’ll bring a burst of vibrant color, irresistible aromas, and plenty of nourishing comfort right to your table.

Roasted Mediterranean Chicken Thighs & Baby Potatoes Recipe - Recipe Image

Ingredients You’ll Need

This delicious dish is all about simple, bold flavors—the kind that let each ingredient truly shine. Every item has a purpose, from savory chicken thighs to herby aromatics, making Roasted Mediterranean Chicken Thighs & Baby Potatoes delightfully balanced and vibrant.

Chicken Thighs (6, bone-in): These promise juicy, flavorful meat and wonderfully crispy skin after roasting.
Olive Oil (2 tbsp + extra): Adds richness and helps the spices and herbs seep deeply into chicken and potatoes.
Tomato Paste (2 tbsp): Brings tangy depth and a hint of sweetness, which balances the savory notes.
Fresh Parsley (3 tbsp, chopped): Sprinkles freshness and brilliant green color throughout the dish.
Lemon Juice (from 1/2 lemon): A splash of acidity brightens the flavors and tenderizes the chicken.
Smoked Paprika (1 tsp): Infuses a warm, smoky layer that’s oh-so-mediterranean.
Garlic Powder (1 tbsp): Delivers savory, aromatic punch without the fuss of mincing garlic.
Dried Oregano (1 tsp): Classic Mediterranean herb for that unmistakable aromatic undertone.
Chili Flakes (1/4 tsp): Just a hint of heat to keep things lively—add more if you love spice.
Salt (2 tsp): Essential for drawing out flavors in both chicken and potatoes.
Black Pepper (1/2 tsp): Adds a touch of warmth and complexity.
Baby Potatoes (1 lb, halved): They roast up beautifully golden and soak up every drop of delicious pan juices.
Salt and Pepper (to taste, for potatoes): For seasoning potatoes perfectly just before roasting.

How to Make Roasted Mediterranean Chicken Thighs & Baby Potatoes

Step 1: Marinate the Chicken

Start by making a marinade that packs a Mediterranean punch. In a large bowl, whisk together olive oil, tomato paste, fresh parsley, lemon juice, smoked paprika, garlic powder, oregano, chili flakes, salt, and pepper. Add the chicken thighs and turn them until every nook and cranny is coated with bold flavors. Let the chicken sit and soak it all up for 20–30 minutes—this is where the magic begins!

Step 2: Prepare the Potatoes

While the chicken is marinating, halve your baby potatoes and spread them in a baking dish. Give them a generous drizzle of olive oil, then scatter salt and pepper over the top. Toss everything together until the potatoes glisten. This simple step means your potatoes will absorb every bit of flavor from both the olive oil and the chicken above during roasting.

Step 3: Assemble and Bake

Nestle the marinated chicken thighs on top of the seasoned potatoes, making sure they’re skin side down. Cover the baking dish with foil—this locks in steam and keeps everything deliciously tender for the first stage of roasting. The potatoes will start to soak up the chicken juices and marinade, infusing them with Mediterranean essence.

Step 4: First Bake

Pop the covered dish in a 375°F (190°C) oven and let it roast for 50 minutes. This stage is all about gentle cooking, ensuring the meat turns out flavorful and succulent while the potatoes start to soften and absorb those rich flavors from above.

Step 5: Final Bake

Now comes the moment that makes Roasted Mediterranean Chicken Thighs & Baby Potatoes truly irresistible! Remove the foil, flip the chicken so the skin faces up, and raise your oven to 425°F (220°C). Bake uncovered for another 30 minutes. The chicken skin crisps up and everything turns golden, creating a sizzling, aromatic feast that will have everyone counting down the minutes.

Step 6: Serve and Enjoy

Once your masterpiece emerges crackling from the oven, serve it hot with your favorite dipping sauces, fresh bread, or a simple salad. Every bite delivers juicy chicken, ultra-crispy potatoes, and that distinctive sun-kissed Mediterranean medley of flavors.

How to Serve Roasted Mediterranean Chicken Thighs & Baby Potatoes

Garnishes

For a pop of color and even more flavor, sprinkle additional chopped fresh parsley or a handful of crumbled feta over the finished dish. A few lemon wedges on the side transform each plate into a Mediterranean getaway, letting everyone squeeze bright citrus over their chicken and potatoes just before digging in.

Side Dishes

Roasted Mediterranean Chicken Thighs & Baby Potatoes is a meal on its own, but it also plays well with others! Pair it with a crisp Greek salad, a bowl of herby couscous, or simple roasted vegetables. A slice of warm, crusty bread is perfect for mopping up the savory juices in the pan.

Creative Ways to Present

Serve right from the pan for that dramatic, rustic effect, or plate individual portions on colorful ceramic plates for a bistro-style presentation. You can also carve the chicken off the bone and toss with the potatoes for a family-style platter—just add a sprinkle of fresh parsley and a drizzle of good olive oil for the final flourish.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Transfer any remaining Roasted Mediterranean Chicken Thighs & Baby Potatoes to an airtight container and refrigerate for up to four days. Everything stays moist and flavorful, making lunch or dinner the next day an absolute treat.

Freezing

This dish freezes beautifully. Let everything cool completely, then pack the chicken and potatoes into freezer-safe containers. They’ll keep their taste and texture for up to two months—just be sure to thaw in the fridge overnight before reheating.

Reheating

For best results, reheat in a 350°F (175°C) oven until hot and the chicken skin returns to a bit of its original crisp. You can microwave individual portions for convenience, but the oven keeps everything closer to that “just roasted” feel.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Absolutely! Boneless thighs work well—just reduce the initial covered bake time to around 35 minutes, since they cook faster. Bone-in versions do provide a bit more flavor and juiciness, but both are delicious.

What other vegetables can I add to this recipe?

Feel free to toss in sliced bell peppers, red onion wedges, or thick coins of zucchini with the potatoes. These classic Mediterranean veggies roast up beautifully alongside the chicken.

Can I make Roasted Mediterranean Chicken Thighs & Baby Potatoes ahead of time?

Yes, and it’s super convenient! You can marinate the chicken up to a day ahead and assemble everything in the baking dish, then cover and refrigerate until ready to bake. This is a lifesaver for busy weeknights or easy entertaining.

Is it possible to use chicken breasts instead of thighs?

You can swap in bone-in or boneless chicken breasts, but be aware they may not be quite as moist after the two-step bake. If using breasts, consider reducing the second bake time to prevent drying out.

What’s the best way to get crispy chicken skin with this dish?

The key is to finish the roasting process uncovered at a higher temperature. That final 30 minutes at 425°F crisps up the chicken beautifully, making Roasted Mediterranean Chicken Thighs & Baby Potatoes a true showstopper!

Final Thoughts

If you’re craving comfort that’s both uncomplicated and packed with bold, bright flavor, give Roasted Mediterranean Chicken Thighs & Baby Potatoes a try. It’s the kind of dish that quickly becomes a favorite, drawing everyone to the table with its irresistible aroma and sun-drenched look. Grab your ingredients, invite some friends, and get ready for seconds!

Roasted Mediterranean Chicken Thighs & Baby Potatoes Recipe

★★★★★

5.2 from 9 reviews

Author: Sophie
Total Time: 1 hour 50 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

These Roasted Mediterranean Chicken Thighs & Baby Potatoes are a flavorful and hearty dish that is perfect for a cozy family dinner or a special gathering. The chicken thighs are marinated in a delicious blend of herbs and spices, then roasted to perfection alongside tender baby potatoes. The result is juicy, flavorful chicken with crispy skin and perfectly roasted potatoes.

Instructions

Marinate the Chicken: In a large bowl, mix olive oil, tomato paste, parsley, lemon juice, paprika, garlic powder, oregano, chili flakes, salt, and pepper. Add chicken thighs, coating them well. Set aside to marinate for 20-30 minutes while you prepare the potatoes.
Prepare Potatoes: In a baking dish, toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper. Spread them evenly across the dish.
Assemble and Bake: Place the marinated chicken thighs over the potatoes, skin side down. Cover the dish with foil.
First Bake: Bake at 375°F (190°C) for 50 minutes.
Final Bake: Remove from the oven, uncover, and flip the chicken so the skin side is up. Increase the temperature to 425°F (220°C) and bake, uncovered, for an additional 30 minutes, until the skin is crispy and golden.
Serve and Enjoy: Serve hot with your favorite dipping sauces and enjoy this savory, Mediterranean-inspired dish!

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Category: Main Dish
Method: Roasting
Cuisine: Mediterranean