Roasted Mediterranean Chicken Thighs

This Roasted Mediterranean Chicken Thighs and Baby Potatoes recipe makes dinnertime feel truly comforting and special without any hassle. A simple marinade infuses juicy bone-in chicken with bold flavors while baby potatoes soak up all the savory pan juices as they roast together.

I love how the potatoes get so buttery and flavorful from sitting beneath the chicken as it roasts. My kids always reach for seconds and it is my most requested weeknight dish whenever relatives visit.

Ingredients

• Bone-in chicken thighs: The bone keeps the chicken moist plus the skin crisps up beautifully Seek out well-trimmed pieces for best results
• Olive oil: Choose a bold extra virgin for rich Mediterranean flavor
• Tomato paste: Deepens the sauce’s complexity Go for a thick paste from a tube or can
• Fresh parsley: Lends brightness Freshly chopped tastes much better than dried
• Lemon juice: Adds acidity to balance the richness Use freshly squeezed lemon for best flavor
• Smoked paprika: Provides a subtle smoky depth Spanish varieties are especially aromatic
• Garlic powder: Boosts flavor without fuss Pick a fragrant, fresh jar for extra punch
• Dried oregano: Gives classic Mediterranean herbal notes Try to use high-quality dried oregano
• Chili flakes: Deliver a gentle hint of heat Adjust amount to taste
• Salt and black pepper: Essential for seasoning freshly cracked peppercorns recommended
• Baby potatoes: Tender and creamy when roasted Choose small even-sized ones for uniform cooking
• Drizzle of olive oil: Helps potatoes roast up golden Pick a robust oil for taste
• Salt and pepper for potatoes: Ensures every bite is seasoned Taste your salt first to avoid oversalting

Step-by-Step Instructions

Marinate the Chicken:

Combine olive oil tomato paste fresh parsley lemon juice smoked paprika garlic powder oregano chili flakes salt and pepper in a medium bowl Massage marinade into the chicken thighs making sure every piece is well coated Let sit for 20 to 30 minutes to absorb flavors

Prepare the Potatoes:

Cut the baby potatoes in half and toss them directly in your baking dish Drizzle with olive oil and season well with salt and pepper Spread potatoes in an even layer to help them roast evenly

Assemble and Bake:

Lay the marinated chicken thighs over the potatoes with the skin side facing down Cover the entire dish with foil which keeps the moisture in during the first stage of roasting

First Bake:

Bake in a preheated oven at 375 degrees F until the chicken is tender and the potatoes are starting to soften This takes about 50 minutes

Final Bake:

Remove the foil carefully and flip each chicken thigh so the skin faces up Increase oven temperature to 425 degrees F Return the dish uncovered to the oven and bake for another 30 minutes The chicken skin should turn golden and crisp while the potatoes caramelize slightly

Serve and Enjoy:

Let everything rest for a minute after baking Spoon chicken and potatoes onto plates ensuring you get those savory juices too Serve hot with your favorite dipping sauces or fresh salads

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My favorite part is the tang from the marinade especially the bright note from the lemon Every time we make it my daughter sneaks extra crispy bits of skin and we all laugh when fighting over the last potato

Storage Tips

Leftovers keep beautifully in the refrigerator for up to three days Store chicken and potatoes in an airtight container To reheat arrange in a single layer and bake covered at 350 degrees F until warmed through which keeps the skin crisp

Ingredient Substitutions

Instead of chicken thighs you can use bone-in drumsticks or quartered chicken breasts Swap out baby potatoes for Yukon gold or red potatoes cut into chunks You can also use fresh oregano or basil for variation in flavors

Serving Suggestions

Serve with a crisp green salad and a side of crusty bread for mopping up the juices For a more Mediterranean flair add a sprinkle of crumbled feta or some Castelvetrano olives as garnish

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Cultural and Historical Context

Mediterranean-style roasted chicken is beloved in many regions bordering the sea Each family seems to have its own blend of olive oil fresh herbs spices and vegetables The combination of roasted chicken with potatoes is a classic that goes back generations no matter the country

Commonly Asked Questions

→ How do you achieve crispy skin on the chicken thighs?

Begin by baking covered to retain moisture, then finish uncovered at a higher temperature, with chicken skin facing up. This step renders the fat and crisps the skin to a golden finish.

→ Can I use boneless chicken thighs?

Boneless thighs can be used but may cook faster. Check for doneness and adjust baking times as needed to avoid overcooking.

→ What kind of potatoes work best?

Baby potatoes are ideal for even roasting and a creamy texture, but small Yukon golds or fingerlings also work well. Cut to similar sizes for uniform cooking.

→ Is marinating the chicken necessary?

Marinating infuses the chicken with herbaceous flavor and helps tenderize the meat. Even 20 to 30 minutes makes a noticeable difference.

→ Which other herbs or spices can enhance the dish?

Add thyme, rosemary, or basil to reinforce Mediterranean aromas, or sprinkle feta over the finished meal for extra richness.