Description

This Roasted Mediterranean Chicken Thighs & Baby Potatoes recipe is a flavorful, no-fuss sheet pan dinner loaded with garlic, lemon, herbs, and olive oil. Juicy chicken thighs roast to golden perfection alongside tender baby potatoes, soaking up all the herby goodness. It’s wholesome, comforting, and super easy to make!

Ingredients

6 bone-in, skin-on chicken thighs (about 2.5-3 lbs)
1.5 lbs baby potatoes, halved
3 tbsp olive oil
Juice of 1 lemon
Zest of 1 lemon
4 garlic cloves, minced
1 tbsp fresh rosemary (or 1 tsp dried)
1 tbsp fresh oregano (or 1 tsp dried)
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
Optional: 1/2 cup pitted kalamata olives
Optional garnish: chopped parsley or crumbled feta

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Instructions

Preheat oven:
Preheat to 425°F (220°C). Line a large baking sheet or roasting pan with parchment paper or foil for easy cleanup.
Make the marinade:
In a bowl, whisk together olive oil, lemon juice and zest, garlic, rosemary, oregano, paprika, salt, and pepper.
Prep chicken and potatoes:
Pat chicken dry with paper towels. In a large bowl or directly on the baking sheet, toss chicken thighs and halved baby potatoes with the marinade until evenly coated.
Arrange and roast:
Place chicken thighs skin-side up on the sheet pan. Spread potatoes around the chicken in a single layer. Roast for 40–45 minutes, or until chicken is golden and cooked through (internal temp 165°F) and potatoes are fork-tender.
Optional add-ins:
In the last 10 minutes of roasting, scatter kalamata olives around the pan for a briny touch.
Serve:
Sprinkle with fresh parsley or crumbled feta before serving, if desired. Enjoy warm!

Notes

Add bell peppers or cherry tomatoes for extra veggies.
Use boneless thighs if preferred – just reduce cooking time by 10–15 minutes.

Great with a side of tzatziki or a simple Greek salad.