Looking for an easy yet flavorful dinner? This Roasted Mediterranean Chicken Thighs & Baby Potatoes is a one-pan wonder that brings together juicy, well-seasoned chicken with perfectly tender baby potatoes. With a quick marinade and simple ingredients, this dish is perfect for a cozy weeknight meal that still feels a bit special!
If you love easy meals like this one, you are going to LOVE my Creamy Garlic Tomato Pasta, Lasagna Soup & my Creamy Pesto Pasta!
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Ingredients
- Chicken Thighs (Bone-In)
- Olive Oil
- Tomato Paste
- Fresh Parsley
- Lemon
- Baby Potatoes
- Spices: Smoked Paprika, Garlic Powder, Dried Oregano & Chili Flakes
See recipe card for quantities.
Instructions & Video
Add baby potatoes.
Add marinated chicken overtop & bake for 50 minutes covered!
Uncover & flip so that the skin side is facing up! Bake uncovered!
Serve & enjoy!
- 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.
- 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.
- Assemble and Bake: Place the marinated chicken thighs over the potatoes, skin side down. Cover the dish with foil.
- First Bake: Bake at 375°F (190°C) for 50 minutes.
- 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.
- Serve and Enjoy: Serve hot with your favorite dipping sauces and enjoy this savory, Mediterranean-inspired dish!
Substitutions
- Chicken Thighs (Bone-In): Substitute with bone-in chicken drumsticks or chicken breasts. For a vegetarian option, try portobello mushrooms or firm tofu cubes.
- Olive Oil: Use avocado oil, melted coconut oil, or vegetable oil.
- Tomato Paste: Replace with an equal amount of ketchup or pureed sun-dried tomatoes for added flavor.
- Fresh Parsley: Substitute with fresh cilantro, basil, or a sprinkle of dried parsley.
- Lemon: Use lime juice, white vinegar, or apple cider vinegar for a similar tangy flavor.
- Baby Potatoes: Substitute with halved Yukon Gold or red potatoes.
Variation: Spicy Harissa Chicken Thighs & Sweet Potatoes
- Swap the baby potatoes for cubed sweet potatoes.
- Replace tomato paste with harissa paste for a bold, smoky heat.
- Add a sprinkle of ground cumin and coriander to the marinade for extra warmth.
This variation adds a sweet-spicy balance that pairs perfectly with the tender, juicy chicken!
Equipment
- Medium Sized Bowl, for marinating
- Oven-safe Casserole Dish
- Knife & Cutting Board
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and potatoes in a baking dish, cover with foil, and warm in a 350°F oven for 15-20 minutes, or until heated through. Alternatively, reheat individual portions in the microwave until warm.
Top tips!
- Marinate Longer for More Flavor: If time allows, marinate the chicken for a few hours or overnight for even deeper flavor.
- Flip for Crispy Skin: Make sure to flip the chicken skin-side up for the final bake to achieve a crispy, golden skin.
- Choose Uniform Potato Sizes: Cut potatoes into similar-sized pieces to ensure even cooking.
FAQs
No, baby potatoes have thin skins that become tender and add texture when roasted, so there's no need to peel. Just wash and cut them in half for even cooking.
Yes, but keep in mind that chicken breasts cook faster. Check for doneness earlier, around 30-40 minutes, to avoid drying out, and cover them for most of the baking time.
Bone-in, skin-on chicken thighs are naturally juicier, but to keep them extra moist, cover the dish for the first part of baking. Uncovering for the last stage will give you a crispy skin while retaining moisture.
Related
Looking for other savoury recipes like this? Try these:
Pairing
These are my fav desserts to serve with this Mediterranean chicken:
Roasted Mediterranean Chicken Thighs & Baby Potatoes
Ingredients
Equipment
Method
- 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.
- 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.
- Assemble and Bake: Place the marinated chicken thighs over the potatoes, skin side down. Cover the dish with foil.
- First Bake: Bake at 375°F (190°C) for 50 minutes.
- 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.
- Serve and Enjoy: Serve hot with your favorite dipping sauces and enjoy this savory, Mediterranean-inspired dish!
Notes
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Maja Banjac says
Hi Maja ,
This is Tijana's mom.
Just wanted to say that I really liked this recipe so much that I'm making it again within a week. First time around I made it while I was in Serbia at my aunt's house and did it by your Instagram video alone before I got the actual recipe. Didn't have the smoked paprika and tomato paste there but everyone still liked it.
Making the proper version again tonight.
Will be trying out some of your other ones as well. xox
Shelby says
This recipe has quickly become a staple meal in our house. It’s so flavorful and makes for great leftovers. I love to squeeze extra lemon juice over the meat and potatoes when it’s all done. It also pairs nicely with asparagus.
Brittany says
We loved this recipe! So yummy. What sauce are you dipping this chicken into? It looks so good.
AT says
Thanks for the recipe. I made this and it's really good.
Maria says
Made this the other night and it was sooooo good! Both hubby and my picky eater cleaned their plates and asked for it to be part of the weekly rotation
brokensailor says
This was great! The potatoes needed some additional time in the oven to finish.
Maja Ilic says
Aw thank you!! Did you use baby potatoes?