Description
A flavorful Mediterranean-inspired dish featuring juicy roasted chicken thighs and baby potatoes.
Ingredients
Scale
- 6 bone-in chicken thighs
- 2 tablespoons olive oil (for marinade)
- 2 tablespoons tomato paste
- 3 tablespoons fresh parsley, chopped
- Juice of ½ lemon
- 1 teaspoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon dried oregano
- ¼ teaspoon chili flakes
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 lb baby potatoes, halved
- Drizzle of olive oil (for potatoes)
- Salt and pepper to taste (for potatoes)
Instructions
- 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.
- In a baking dish, toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper. Spread them evenly across the dish.
- Place the marinated chicken thighs over the potatoes, skin side down. Cover the dish with foil.
- Bake at 375°F (190°C) for 50 minutes.
- 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 hot with your favorite dipping sauces and enjoy this savory, Mediterranean-inspired dish!
Notes
- For best flavor, marinate the chicken thighs for longer if time allows.
- Feel free to add other vegetables to the baking dish, such as bell peppers or zucchini.
- This dish pairs well with a fresh salad or crusty bread.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg