Why do people use chicken thighs instead of breasts?

Chicken thighs are naturally juicier and more flavorful than breasts. In Roasted Mediterranean Chicken Thighs and Baby Potatoes, thighs hold up better to roasting, absorbing the bold marinade and staying tender inside. The skin also crisps up beautifully, adding that golden texture you just can’t get from breasts.

Can you roast chicken and potatoes at the same time?

Yes! That’s one of the best things about this dish. Roasting them together means the potatoes cook under the chicken and soak up all the savory juices. In Roasted Mediterranean Chicken Thighs and Baby Potatoes, that’s what gives the potatoes their rich, seasoned taste and perfect texture.

How do you get the most flavor out of chicken thighs?

Start with a strong marinade like the one in this recipe—tomato paste, olive oil, lemon, paprika, garlic, oregano, and chili flakes. Let the thighs marinate for at least 20 minutes. Then roast them skin side down before flipping to finish. This method locks in flavor while crisping the skin in the final bake.

Are chicken thighs part of a Mediterranean diet?

Absolutely. Roasted Mediterranean Chicken Thighs and Baby Potatoes uses whole, clean ingredients—olive oil, herbs, lemon, and root vegetables. The Mediterranean diet welcomes dark meat in moderation, especially when it’s roasted with minimal oil and lots of herbs, just like in this recipe.

Roasted Mediterranean Chicken Thighs and Baby Potatoes

Name: Roasted Mediterranean Chicken Thighs & Baby Potatoes
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 bone-in chicken thighs; 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; 1 lb baby potatoes, halved; Drizzle of olive oil; Salt and pepper to taste

Description

A juicy, flavorful one-pan meal with crispy chicken thighs and tender roasted baby potatoes—infused with bold Mediterranean seasoning.

Ingredients

Scale

6 bone-in chicken thighs

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

1 lb baby potatoes, halved

Drizzle of olive oil

Salt and pepper to taste

Instructions

1. In a large bowl, mix olive oil, tomato paste, parsley, lemon juice, paprika, garlic powder, oregano, chili flakes, salt, and pepper.

2. Add chicken thighs, coating them well. Set aside to marinate for 20–30 minutes.

3. Toss halved baby potatoes with olive oil, salt, and pepper in a baking dish.

4. Place marinated chicken thighs over the potatoes, skin side down. Cover with foil.

5. Bake at 375°F (190°C) for 50 minutes.

6. Uncover, flip chicken skin side up, increase heat to 425°F (220°C), and bake for 30 minutes more.

7. Serve hot with lemon wedges or dipping sauce.

Notes

For extra crisp skin, broil for the final 3 minutes. You can swap baby potatoes with fingerlings or use sweet potatoes for a twist.

Prep Time: 20 minutes
Cook Time: 80 minutes
Category: Dinner
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 3g
Sodium: 980mg
Fat: 34g
Saturated Fat: 9g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 38g
Cholesterol: 140mg

Keywords: chicken thighs, Mediterranean, baby potatoes, one-pan meal, Chicken thighs, baby potatoes, lemon, tomato paste