Mediterranean Chicken with Potatoes
Savor the vibrant flavors of the Mediterranean with this one-pan wonder: Mediterranean Chicken with Potatoes. Juicy, bone-in chicken thighs are roasted to perfection alongside tender baby potatoes, sweet cherry tomatoes, tangy Kalamata olives, and fragrant red onions. A zesty seasoning of lemon juice, oregano, and smoked paprika infuses every bite with bold, herby flavors, while a drizzle of olive oil ensures crispy, golden skin and caramelized veggies. Ready in just one hour, this hearty yet healthy dish is easy to prepare and perfect for weeknight dinners or casual gatherings. Garnished with fresh parsley for a pop of color, it pairs beautifully with crusty bread or a simple green salad. This Mediterranean-inspired recipe is your ticket to a flavorful feast with minimal cleanup!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 pound baby potatoes
- 1 cup cherry tomatoes
- 0.5 cup Kalamata olives
- 1 medium, sliced red onion
- 4 minced garlic cloves
- 2 tablespoons olive oil
- 1 zested and juiced lemon
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the baby potatoes and cut them into halves or quarters, depending on their size, to make sure they are all roughly the same size.
In a large, oven-safe baking dish or cast-iron skillet, combine the potatoes, cherry tomatoes, sliced red onion, Kalamata olives, and minced garlic.
Drizzle 1 tablespoon of olive oil over the vegetables and toss to coat evenly.
In a small bowl, mix the lemon zest, lemon juice, dried oregano, smoked paprika, sea salt, and black pepper to create a seasoning blend.
Rub the seasoning blend all over the chicken thighs, making sure to get some of the mixture under the skin for maximum flavor.
Add the chicken thighs to the baking dish, placing them skin-side up on top of the vegetable mixture.
Drizzle the remaining 1 tablespoon of olive oil over the chicken and vegetables.
Transfer the baking dish to the preheated oven and roast for 40–45 minutes, or until the chicken skin is golden and crispy, the internal temperature reaches 165°F (74°C), and the potatoes are tender.
Carefully remove the dish from the oven and let it rest for 5 minutes.
Garnish with freshly chopped parsley if desired and serve immediately.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1005 mg | 44% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 3.8 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 927 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
