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!
Nutrition
Notes
Storage
- Leftovers keep in an airtight container in the fridge for up to 3 days, and honestly the potatoes taste even better on day two once they've sat in the juices.
- To reheat, put everything in a baking dish, cover with foil and warm at 350°F for 15 to 20 minutes, which brings the skin back much closer to how it started than the microwave will.
- I don't recommend freezing this one, the potatoes turn grainy and watery when they thaw, so cook the amount you'll actually eat within a few days.
Pat the skin dry before the marinade goes on. Wet skin steams, dry skin crisps.
Marinate ahead if you can. 20 to 30 minutes works, up to 24 hours in the fridge is better. Past that the lemon juice starts changing the texture of the meat.
Spoon the pan juices over the potatoes when you flip the chicken.