Description
Juicy roasted chicken thighs with crispy potatoes, olives, and lemon — a bright Mediterranean one-pan dinner full of flavor.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 1/2 lbs baby potatoes, halved
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1/2 cup kalamata olives, pitted
- 3 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- Zest and juice of 1 lemon
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 tsp dried oregano
- 1 tsp thyme
- 1 tsp smoked paprika
- 1/2 cup feta cheese
- Chopped parsley for garnish
Instructions
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Whisk olive oil, lemon juice, zest, garlic, oregano, thyme, paprika, salt, and pepper.
3. Add chicken thighs and toss to coat. Marinate 10–15 minutes.
4. Add potatoes, onion, tomatoes, and olives. Toss in remaining marinade.
5. Spread on pan with chicken skin-side up. Roast 40–45 minutes until golden and crisp.
6. Sprinkle with feta and parsley. Serve with lemon wedges.
Notes
Use a large pan so everything roasts evenly.
For extra crispiness, broil 2–3 minutes at the end.
Add bell peppers or zucchini for more color.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 thigh with potatoes
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 115mg