Roasted Mediterranean Chicken Thighs with Crispy Baby Potatoes

A Sun-Soaked One-Pan Dinner Inspired by the Mediterranean Coast

Few meals capture comfort and elegance at the same time quite like Roasted Mediterranean Chicken Thighs with Crispy Baby Potatoes. This dish brings together golden, juicy chicken thighs, herb-roasted baby potatoes, and bold Mediterranean flavors—olive oil, garlic, lemon, oregano, and paprika—into one unforgettable, oven-baked experience.

This recipe is designed for real life: busy weeknights, cozy family dinners, or impressive weekend meals that don’t require hours in the kitchen. Everything cooks together on one tray, allowing the flavors to mingle while your oven does the hard work.

Mediterranean cuisine is known for its balance—freshness, richness, and simplicity—and this dish honors that philosophy perfectly. The crispy potatoes soak up the chicken juices, while the chicken skin roasts to golden perfection, locking in moisture and flavor.

Whether you’re cooking for guests or meal-prepping for the week, this dish delivers maximum flavor with minimal effort.

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Why This Mediterranean Chicken Recipe Works

• Uses bone-in, skin-on chicken thighs for juicy, flavorful results
• One-pan method means less cleanup
• Baby potatoes crisp beautifully without deep frying
• Mediterranean herbs create depth without heaviness
• Naturally gluten-free and family-friendly

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INGREDIENTS

Chicken & Marinade

• 6 bone-in, skin-on chicken thighs
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• 1 teaspoon sea salt
• ½ teaspoon black pepper

Potatoes & Vegetables

• 1.5 lbs baby potatoes, halved
• 1 small red onion, sliced
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• Salt and pepper to taste

Optional Mediterranean Add-Ins

• Kalamata olives
• Cherry tomatoes
• Fresh parsley or dill for garnish

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INSTRUCTIONS

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a bowl, mix olive oil, garlic, lemon zest, lemon juice, oregano, paprika, cumin, salt, and pepper.
3. Pat chicken thighs dry and coat them thoroughly with the marinade. Let rest for 15 minutes if time allows.
4. Toss baby potatoes with olive oil, garlic powder, thyme, salt, and pepper.
5. Spread potatoes evenly on the baking sheet, cut-side down.
6. Place marinated chicken thighs skin-side up on top of the potatoes.
7. Roast for 40–45 minutes, flipping potatoes halfway through.
8. Optional: Broil for 3–5 minutes for extra crispy skin.
9. Rest 5 minutes before serving. Garnish with fresh herbs and lemon wedges.

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Serving Suggestions

Serve with:

• Greek salad
• Tzatziki sauce
• Warm pita bread
• Steamed green beans or asparagus

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Storage & Meal Prep Tips

• Refrigerate leftovers up to 4 days
• Reheat in oven at 350°F for best crispiness
• Great for weekly meal prep

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