Roasted Mediterranean Chicken Thighs (Printable Version)
# What You'll Need:
→ Chicken Thighs
01 -
6 bone-in chicken thighs
→ Marinade
02 -
30 ml olive oil
03 -
30 g tomato paste
04 -
45 g fresh parsley, finely chopped
05 -
Juice of 0.5 lemon
06 -
5 g smoked paprika
07 -
15 g garlic powder
08 -
5 g dried oregano
09 -
0.5 g chili flakes
10 -
10 g salt
11 -
2.5 g black pepper
→ Potatoes
12 -
450 g baby potatoes, halved
13 -
15 ml olive oil
14 -
Salt and black pepper to taste
# Step-by-Step Directions:
01 -
Combine olive oil, tomato paste, parsley, lemon juice, smoked paprika, garlic powder, dried oregano, chili flakes, salt, and black pepper in a medium-sized bowl. Coat chicken thighs thoroughly in the marinade and let rest for 20–30 minutes while preparing the potatoes.
02 -
In an oven-safe casserole dish, toss the halved baby potatoes with olive oil, salt, and black pepper. Arrange them in an even layer across the bottom of the dish.
03 -
Place marinated chicken thighs skin side down over the arranged potatoes. Cover tightly with foil.
04 -
Bake in a preheated oven at 190°C for 50 minutes, allowing the flavors to meld and the potatoes to begin softening.
05 -
Remove foil, flip chicken thighs so the skin is facing up, and increase oven temperature to 220°C. Roast uncovered for 30 minutes until the skin is crisp and golden and the potatoes are tender.
06 -
Transfer chicken and potatoes to plates and serve hot alongside your preferred accompaniments.
# Helpful Notes:
01 -
For optimal flavor, allow chicken to marinate overnight in the refrigerator when possible.
02 -
Let the dish rest for 5 minutes after baking to retain juices.