One Pan Mediterranean Roasted Chicken & Lemony Potatoes
Juicy, perfectly seasoned chicken with crispy skin, served with lemony potatoes. This one-pan wonder is perfect for gatherings and effortless weeknight dinners!
Ingredients
chicken thighs1000 gbone in, skin on
extra virgin olive oil3 tbsp
garlic5 wholemashed
potatoes1200 gYukon gold recommended, cut into wedges
lemons2 wholeone zested, one juiced
tomato paste2.2 tbsp
cumin3 tsp
paprika3 tsp
salt4 pinch
black pepper4 pinch
coriander2 g
parsley15 tspchopped, for garnish
greek yoghurt10.7 tbsp
Instructions
Chef's Tips
For extra crispy potatoes, ensure they are well-coated in the lemon and oil mixture and don't overcrowd the baking tray.
Patting the chicken dry before marinating helps the skin crisp up better during cooking.
Prepare the Chicken Marinade
Pat the chicken thighs dry with paper towels. In a large bowl, combine the olive oil, Greek yogurt, tomato paste, cumin, paprika, salt, black pepper, coriander, and mashed garlic. Add the chicken thighs and toss thoroughly to ensure they are well coated. Reserve the bowl.
Prepare the Potatoes
Wash and cut the potatoes into wedges. Add the potato wedges to the bowl that was used for the chicken. Squeeze the juice of one lemon over the potatoes and add the zest of the same lemon. Toss well to coat.
Arrange in Baking Tray
Arrange the marinated chicken thighs in a single layer in a baking tray. Distribute the lemon-coated potato wedges around the chicken.
First Bake
Cover the baking tray tightly with foil. Place in a preheated oven at 210°C (410°F) and bake for 1 hour and 10 minutes.
Broil for Crispy Skin
Remove the foil from the baking tray. Turn the oven broiler on high. Position the oven rack high up. Broil for 3-5 minutes, or until the chicken skin is golden brown and crispy.
Serve
Carefully remove the tray from the oven. Serve the roasted chicken and potatoes, drizzling any accumulated juices from the pan over the top.
