Ingredients
Chicken thighs (bone-in, skin-on) 2 to 2.5 pounds
Yukon gold potatoes 2 pounds
Lemon 2 (medium, zested and juiced)
Garlic 4 cloves
Olive oil 3 tablespoons
Fresh oregano 1 tablespoon (plus extra for garnish)
Fresh thyme 1 tablespoon (plus extra for garnish)
Fresh rosemary 1 teaspoon
Salt 1 1/2 teaspoons (adjust to taste)
Black pepper 1 teaspoon
Instructions
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper
In a large bowl, whisk together lemon zest, lemon juice, 2 tablespoons olive oil, oregano, thyme, rosemary, 1 teaspoon salt, and 3/4 teaspoon pepper
Add chicken thighs (and optional garlic, minced if desired) to the bowl and toss thoroughly to coat. Let marinate for 20 minutes while prepping potatoes
Meanwhile, peel (optional) Yukon gold potatoes and cut into bite-sized 1 1/2-inch cubes. Toss in remaining 1 tablespoon olive oil, and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper
Arrange marinated chicken thighs on one side of the baking sheet and spread potatoes evenly around them. Add whole garlic cloves if not marinated earlier
Place in oven and roast for 35-40 minutes, flipping chicken once halfway through, until chicken skin is golden, potatoes are tender, and internal temperature reaches 165°F
Let rest for 5 minutes before serving. Garnish with lemon slices, extra herbs, and optional drizzle of olive oil
Notes
Use boneless chicken thighs if preferred (roast time may increase by 5-7 minutes)
Add cherry tomatoes or substring zucchini to the baking sheet for extra Mediterranean flair
Wrap leftover chicken in parchment and refrigerate for 3-4 days. Reheat with potatoes at 350°F for 10-15 minutes
- Prep Time: 20
- Cook Time: 45
- Category: Mediterranean Table
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with 1/2 cup potatoes
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg