Description
A delightful Mediterranean dish featuring succulent chicken thighs and golden potatoes in a zesty lemon marinade.
Ingredients
Scale
- 4 chicken thighs
- 2 tablespoons olive oil (for marinade)
- 1 large lemon (juice and zest)
- 1 teaspoon dried oregano (for marinade)
- 1 teaspoon smoked paprika (optional)
- 1 tablespoon olive oil (for chicken)
- 1 teaspoon oregano (for chicken)
- 1 teaspoon salt (for chicken)
- ½ teaspoon freshly ground black pepper (for chicken)
- 4 Yukon Gold potatoes (cut into wedges)
- 1 red onion (cut into wedges)
- 4 cloves garlic (minced)
- 1 tablespoon olive oil (for potatoes and onion)
- ½ teaspoon salt (for potatoes and onion)
- ¼ teaspoon black pepper (for potatoes and onion)
- Fresh parsley (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or grease it.
- Mix lemon juice and zest, olive oil, oregano, and smoked paprika in a bowl for the marinade.
- Pat chicken thighs dry, season with olive oil, oregano, salt, and pepper. In a separate bowl, toss potatoes, onion, and garlic with olive oil, salt, and pepper.
- Spread potatoes and onions on the sheet pan and place chicken on top. Drizzle with marinade. Roast for 40-45 minutes until chicken is golden and cooked through.
- Let rest for 5 minutes, garnish with parsley, and serve with lemon wedges.
Notes
Pat the chicken dry for extra crispiness. You can substitute vegetables or use a grill to cook the dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 2g
- Sodium: 825mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 85mg