Description
A flavorful and hearty dish featuring roasted chicken thighs infused with Mediterranean herbs, paired with crispy baby potatoes.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 4 garlic cloves, minced
- Salt and pepper to taste
- 1/2 tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together olive oil, lemon juice, oregano, thyme, paprika, minced garlic, salt, pepper, and red pepper flakes.
- Add chicken thighs and baby potatoes to the bowl and toss to coat evenly.
- Transfer everything to a large baking dish or sheet pan, arranging the chicken skin-side up and spreading potatoes around them.
- Roast for 35-40 minutes or until the chicken is golden and cooked through (internal temperature of 165°F) and potatoes are tender and slightly crisp.
- Remove from the oven and let rest for 5 minutes.
- Garnish with freshly chopped parsley and serve hot.
Notes
- Marinate the chicken for at least 30 minutes for extra flavor.
- Use a mix of yellow and red baby potatoes for visual appeal.
- Great served with a side of tzatziki or a simple Greek salad.