Juicy bone-in chicken thighs roasted with tender baby potatoes, lemon, garlic, oregano, and olives. One pan, bold Mediterranean flavor, and minimal cleanup—perfect for busy nights or casual entertaining.
1/2cupKalamata olives, pitted and halved (optional)
1cupcherry tomatoes (optional)
1/2mediumred onion, thinly sliced (optional)
chopped fresh parsley and lemon wedges, for serving
Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment or foil for easy cleanup.
In a mixing bowl, whisk olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme (or rosemary if using), smoked paprika, salt, and black pepper.
Pat chicken thighs dry with paper towels. Add to the bowl and toss to coat evenly. Marinate 15 minutes if time allows.
In a separate bowl, toss the halved baby potatoes with a small drizzle of olive oil and a pinch of salt and pepper.
Arrange chicken thighs skin-side up on the prepared pan with some space between pieces. Scatter potatoes around the chicken. Add sliced red onion and cherry tomatoes if using.
Roast for 35–45 minutes, until the chicken reaches 165°F (74°C) internal temperature and the potatoes are tender and golden.
Add Kalamata olives during the last 10 minutes of roasting so they warm and soften without shriveling.
For extra-crispy skin, broil 2–3 minutes, watching closely.
Rest the tray 5 minutes. Garnish with chopped parsley and serve with lemon wedges, spooning pan juices over the potatoes.