Mediterranean Roasted Potato Chicken Thighs: The Ultimate Bright One-Pan Dinner

If you’ve ever dreamed of dinner that feels like it came straight from a sunlit kitchen in Santorini, this Mediterranean Roasted Potato Chicken Thighs recipe brings that feeling home.

Golden, crispy chicken thighs roast alongside tender baby potatoes, red onions, and cherry tomatoes — all bathed in olive oil, garlic, lemon, and herbs. The air fills with the kind of scent that makes you close your eyes for a moment before you even take the first bite.

This meal is rustic yet refreshing — rich from the roasted potatoes, but balanced with tangy lemon and briny olives. It’s proof that simple, wholesome ingredients can turn into something unforgettable.

If you love Mediterranean-inspired comfort meals like Creamy Ranch Chicken CrockPot or hearty dishes like Neiman Marcus Chicken Casserole, this recipe brings the same warmth — just kissed by the sea.

Why You’ll Love Mediterranean Roasted Potato Chicken Thighs

• One-pan simplicity: Everything roasts together for easy prep and cleanup.
• Fresh and bright flavors: Olive oil, lemon, and herbs make it naturally light.
• Golden perfection: Crispy chicken skin, caramelized potatoes, and juicy tomatoes.
• Healthy comfort food: Balanced fats, protein, and fresh veggies.
• Weeknight-friendly: 10 minutes of prep, then let the oven work its magic.

This is the kind of dinner that welcomes you home. You can prep it in ten minutes, pop it in the oven, and go about your evening while the magic happens.

Ingredients

Main Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 ½ lbs baby gold or red potatoes, halved
• 1 red onion, cut into thick wedges
• 1 cup cherry tomatoes
• ½ cup kalamata olives, pitted
• 3 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• 1 ½ tsp kosher salt
• ½ tsp black pepper
• 1 ½ tsp dried oregano (or 1 tbsp fresh)
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tbsp chopped fresh parsley (for garnish)
• ½ cup crumbled feta cheese (for topping)

Step-by-Step Instructions

1. Preheat the oven:
   Set to 425°F (220°C). Line a large baking sheet or roasting pan with parchment paper.
2. Prepare the marinade:
   In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, pepper, and paprika.
3. Marinate the chicken:
   Add chicken thighs and toss to coat. Let sit 10–15 minutes while prepping the veggies.
4. Arrange the pan:
   Add potatoes, red onion, tomatoes, and olives to the same bowl. Toss to coat in leftover marinade. Spread everything evenly on the pan, placing chicken thighs on top, skin side up.
5. Roast:
   Roast for 40–45 minutes, flipping potatoes halfway through, until chicken skin is crispy and internal temperature reaches 165°F (74°C).
6. Finish:
   Sprinkle with feta and parsley. Serve with lemon wedges for extra brightness.

How to Serve Mediterranean Roasted Potato Chicken Thighs

This dish shines on its own — everything you need for a balanced meal is in the pan. But if you want to make it special, serve it family-style with a few simple sides.

Try pairing it with a slice of crusty sourdough bread or warm pita to soak up those lemony pan drippings. For an even lighter meal, spoon everything over a bed of greens or quinoa — the warm potatoes and dressing-like juices make an instant salad.

I love serving this with roasted vegetables or a quick side like Air Fryer Chicken Bites and Broccoli for extra crunch and color.

And don’t skip the feta — that creamy, salty crumble brings the whole dish together. Every bite feels like summer by the sea, no matter the season.

How to Store and Reheat

Refrigerate: Store leftovers in a glass container up to 4 days.

Reheat:

• Oven: 375°F for 10–12 minutes until hot.
• Air Fryer: 360°F for 5–6 minutes to re-crisp.
• Microwave: Add a splash of olive oil to keep it moist.

Freezing: Not ideal due to the potatoes, but the chicken freezes beautifully for up to 2 months.

Meal prep tip: Make the full batch Sunday night. The lemon and olive oil keep it fresh-tasting even after a few days. It’s delicious cold for lunch, too — a true Mediterranean-style meal.

Tips for Perfect Mediterranean Roasted Potato Chicken Thighs

• Use bone-in, skin-on thighs: They stay juicy and crisp beautifully.
• Dry before roasting: Moisture prevents crisping — pat chicken dry first.
• Don’t skimp on lemon: It’s what makes the dish bright and balanced.
• Use a large sheet pan: Crowding traps steam and prevents browning.
• Add veggies late if delicate: Zucchini or spinach can be added in the final 10 minutes.
• Finish with feta or herbs: That little garnish adds texture and freshness.
• Let it rest 5 minutes: The juices redistribute, keeping everything tender.

This recipe’s real secret is the chicken drippings — they flavor everything in the pan, creating the best roasted potatoes you’ll ever taste.

Variations

• Greek Style: Add sliced bell peppers and a drizzle of tzatziki before serving.
• Spanish Twist: Swap oregano for smoked paprika and toss in roasted red peppers.
• Italian Herb: Add basil, sun-dried tomatoes, and balsamic glaze drizzle.
• Low-Carb Option: Replace potatoes with cauliflower florets or zucchini chunks.
• Yogurt Marinade: Marinate chicken overnight in yogurt, garlic, lemon, and herbs for ultra-tender results.

Every version keeps that same irresistible balance — crisp, juicy, and tangy with herbs that transport you to the Mediterranean coast.

FAQs

Final Thoughts

This Mediterranean Roasted Potato Chicken Thighs recipe is pure sunshine on a sheet pan — juicy, golden chicken, crispy potatoes, and lemony herbs that fill your home with warmth.

It’s the kind of meal that feels as nourishing as it is delicious — a one-pan wonder that brings a little Mediterranean magic to your everyday table.

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