Ingredients
Scale
- 1 ½ pounds boneless skinless chicken thighs
- 2 teaspoons salt, divided
- ¾ teaspoon black pepper, divided
- ½ cup olive oil
- ⅓ cup fresh lemon juice (about 3 lemons)
- 2 teaspoons mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- 5 garlic cloves, finely minced
- 1 ½ pounds Yukon gold potatoes, cut into 1-inch pieces
- Fresh parsley, finely chopped, for serving
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together olive oil, lemon juice, mustard, oregano, thyme, paprika, garlic, salt, and black pepper.
- Add chicken to the marinade, ensuring it’s fully coated. Marinate for 20-30 minutes.
- Place potatoes in the bottom of a 9×13-inch baking dish in an even layer. Nestle chicken pieces among the potatoes and pour remaining marinade over everything. Toss potatoes lightly to coat.
- Bake for 35-40 minutes, until potatoes are tender and chicken is cooked through.
- Serve hot, drizzled with pan sauce and garnished with fresh parsley.
Notes
- Fresh lemon juice is essential for brightness; avoid bottled juice.
- Cut potatoes into 1-inch chunks for even cooking.
- Boneless skinless chicken thighs are recommended for juiciness; adjust cooking time if using breasts or bone-in thighs.
- For extra crispy potatoes, remove chicken and broil potatoes 2-3 minutes at the end.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 587
- Sugar: 2 g
- Sodium: 1354 mg
- Fat: 34 g
- Saturated Fat: 6 g
- Unsaturated Fat: 27 g
- Trans Fat: 0.03 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 37 g
- Cholesterol: 162 mg