Juicy chicken with crisp, bronzed skin, fragrant potatoes, meaty olives, and a bright kiss of lemon — this Mediterranean bake comes together in one pan and always lands on the table vibrant, deeply savory, and wonderfully homey.
Ingredients
- Chicken thighs, skin-on — 1.2 kg (2 lb 10 oz)
- Potatoes — 800 g (1 lb 12 oz)
- Red onions — 2
- Garlic — 5 cloves
- Lemon — 1
- Pitted Kalamata olives — 120 g (4 1/4 oz)
- Sun-dried tomatoes — 80 g (2 3/4 oz), optional
- Olive oil — 3 tbsp
- Dry white wine or chicken broth — 60 ml (1/4 cup)
- Fresh rosemary — 2 sprigs (or 1 tsp dried)
- Dried oregano — 1 tsp
- Paprika — 1 tsp
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
Step-by-Step Recipe
- Preheat the oven to 400°F (200°C). Prepare a roomy baking dish.
- Prep the vegetables: cut the potatoes into large wedges, slice the onions into half-moons, and lightly crush the garlic with the side of a knife. Slice the lemon into wedges.
- In a bowl, toss the potatoes, onions, and garlic with 2 tbsp olive oil, half the salt and pepper, the oregano, and the paprika. Transfer to the baking dish, add the olives and sun-dried tomatoes, and mix well.
- Pat the chicken thighs dry, season with the remaining salt and pepper, and add a pinch of paprika if you like. Rub with the remaining 1 tbsp olive oil.
- Arrange the thighs skin-side up over the vegetables. Tuck in the rosemary sprigs and lemon wedges. Pour the wine or broth around the edges of the dish.
- Bake for 25 minutes, then baste the chicken with the pan juices. Increase the oven temperature to 425°F (220°C) and cook for another 20–25 minutes, until the skin is crisp and golden and the meat is fully cooked (internal temperature about 165°F (75°C)).
- Let the dish rest for 5 minutes. Serve generously spooned with the fragrant pan juices.
Nutrition per Serving
| Calories | 620 kcal |
| Protein | 35 g |
| Fat | 34 g |
| Carbohydrates | 38 g |
| Fiber | 5 g |
| Sodium | 1200 mg |
| Sugar | 4 g |
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Tips and Variations
- The skin crisps best when the chicken is thoroughly patted dry with paper towels and roasted skin-side up.
- No wine? Use chicken broth, or water with 1–2 tbsp lemon juice.
- Swap the potatoes for baby potatoes, or add zucchini/bell peppers to the mix (add them during the last 20–25 minutes).
- Herbs: rosemary can be replaced with thyme; instead of oregano, use an Italian seasoning blend.
- For a little heat, add a pinch of red pepper flakes to the seasoning.
Serving and Storage
- Serve with a simple green salad, couscous, or crusty bread to soak up the savory juices.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F (180°C) oven for 10–15 minutes; add a splash of broth if needed to keep everything juicy.
Frequently Asked Questions
- Can I use chicken breasts instead of thighs? Yes, but reduce the cooking time to about 18–25 minutes at 400°F (200°C) so they don’t dry out. Brush with an extra tablespoon of oil.
- What can I use instead of wine? Chicken broth or water with lemon juice. The flavor will be a little softer, but still bright and lively.
- Can I make it without skin? Yes. To keep the meat from drying out, roast it covered with foil for part of the time, then uncover at the end for color.
- Can I prep it ahead? Marinate the chicken with the spices and lemon for 2–12 hours in the refrigerator. Chop the vegetables in advance and keep them separate.
- What sides go best with it? Green salad, couscous, bulgur, lemon risotto, or simply a fresh baguette.