Roasted Mediterranean Chicken Thighs (Printable Version)
Juicy chicken thighs and crispy baby potatoes with Mediterranean spices for a vibrant, flavorful meal.
# What You'll Need:
→ Chicken Thighs
01 -
6 bone-in chicken thighs
→ Marinade
02 -
2 tablespoons olive oil
03 -
2 tablespoons tomato paste
04 -
3 tablespoons fresh parsley, chopped
05 -
Juice of ½ lemon
06 -
1 teaspoon smoked paprika
07 -
1 tablespoon garlic powder
08 -
1 teaspoon dried oregano
09 -
¼ teaspoon chili flakes
10 -
2 teaspoons salt
11 -
½ teaspoon black pepper
→ Potatoes
12 -
1 lb baby potatoes, halved
13 -
Drizzle of olive oil
14 -
Salt and pepper to taste
# Steps to Follow:
01 -
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.
02 -
In a baking dish, toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper. Spread them evenly across the dish.
03 -
Place the marinated chicken thighs over the potatoes, skin side down. Cover the dish with foil.
04 -
Bake at 375°F (190°C) for 50 minutes.
05 -
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.
06 -
Serve hot with your favorite dipping sauces and enjoy this savory, Mediterranean-inspired dish!
# Additional Notes:
01 -
For the best flavor, marinate the chicken longer if possible.