Description
Mediterranean chicken thighs bring zesty comfort straight from sunny Greece to your dinner table. Quick-marinated with herbs and lemon, these juicy chicken thighs roast beautifully and deliver restaurant-quality flavor with minimal kitchen effort.
Ingredients
Scale
Main Ingredients:
- 6 bone-in chicken thighs
- 1 lb baby potatoes, halved
Seasoning and Spices:
- 2 teaspoons salt
- 1 tablespoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon chili flakes
Liquid and Fresh Herbs:
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 3 tablespoons fresh parsley, chopped
- Juice of ½ lemon
- Drizzle of olive oil
- Salt and pepper to taste
Instructions
- Whisk 2 tablespoons olive oil, 2 tablespoons tomato paste, 3 tablespoons chopped parsley, juice from ½ lemon, 1 teaspoon smoked paprika, 1 tablespoon garlic powder, 1 teaspoon dried oregano, ¼ teaspoon chili flakes, 2 teaspoons salt, and ½ teaspoon black pepper in a large mixing bowl.
- Add 6 bone-in chicken thighs to the marinade, ensuring every piece gets thoroughly coated. Let the chicken rest at room temperature for 25 minutes.
- Preheat your oven to 375°F. Slice 1 lb baby potatoes in half and toss them with a light drizzle of olive oil, sprinkling salt and pepper across the surface.
- Arrange the seasoned potatoes evenly in a single layer across your baking dish. Position the marinated chicken thighs directly over the potatoes, placing them skin-side down.
- Cover the baking dish completely with aluminum foil. Roast at 375°F for 50 minutes, allowing the chicken and potatoes to cook gently.
- Remove the foil and carefully flip the chicken thighs so their skin faces upward. Increase the oven temperature to 425°F.
- Return the uncovered dish to the oven and continue roasting for 30 minutes until the chicken skin turns golden brown and crispy.
- Check the internal chicken temperature reaches 165°F using a meat thermometer. Remove from the oven and let rest for 5 minutes before serving.
Notes
- Marinate chicken for deeper flavor by letting it sit longer, up to 2 hours in the refrigerator.
- For crispy skin, pat chicken dry before marinating to remove excess moisture.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C) at the thickest part for safe cooking.
- Swap chicken thighs with chicken breasts, but reduce cooking time to prevent drying out the meat.
- Prep Time: 25-35 minutes
- Cook Time: 1 hour 20 minutes
- Category: Roasted
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg