Roasted Mediterranean Chicken Thighs & Baby Potatoes

Crispy on the outside, juicy inside, and packed with herby, tangy flavor — this is the kind of dinner you’ll crave again and again.

Servings: 6

Ingredients:

🌟 Chicken Thighs:

6 bone-in chicken thighs

🌟 Marinade:

2 tablespoon olive oil

2 tablespoon tomato paste

3 tablespoon fresh parsley chopped

Juice of ½ lemon

1 teaspoon smoked paprika

1 tablespoon garlic powder

1 teaspoon dried oregano

¼ teaspoon chili flakes

2 teaspoon salt

½ teaspoon black pepper

🌟 Potatoes:

1 lb baby potatoes halved

Drizzle of olive oil

Salt and pepper to taste

Instructions:

 1. Marinate the Chicken: In a large bowl, mix olive oil, tomato paste, parsley, lemon juice, paprika, garlic powder, oregano, chili flakes, salt, and pepper. Add chicken thighs, coating them well. Set aside to marinate for 20-30 minutes while you prepare the potatoes.

2. Prepare Potatoes: In a baking dish, toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper. Spread them evenly across the dish.

3. Assemble and Bake: Place the marinated chicken thighs over the potatoes, skin side down. Cover the dish with foil.

4. First Bake: Bake at 375°F (190°C) for 50 minutes.

5. Final Bake: Remove from the oven, uncover, and flip the chicken so the skin side is up. Increase the temperature to 425°F (220°C) and bake, uncovered, for an additional 30 minutes, until the skin is crispy and golden.

6. Serve and Enjoy: Serve hot with your favorite dipping sauces and enjoy this savory, Mediterranean-inspired dish!