Fragrant Mediterranean-style chicken: golden thighs, tender potatoes, sweet cherry tomatoes, olives and capers. Everything roasts on one tray: mix, arrange, bake — and serve. Minimal effort, maximum flavour.
Ingredients
- Chicken thighs — 4 pcs.
- Potatoes — 1.8 lb | 800 g
- Cherry tomatoes — 9 oz | 250 g
- Pitted olives — 4.2 oz | 120 g
- Capers — 2 tbsp | 2 tbsp
- Garlic — 4 cloves
- Olive oil — 3 tbsp | 3 tbsp
- Dried oregano — 2 tsp | 2 tsp (divided between vegetables and chicken)
- Sweet paprika — 1 tsp | 1 tsp
- Salt — 1 tsp | 1 tsp (or to taste)
- Ground black pepper — 1/2 tsp | 0.5 tsp
Step-by-step recipe
- Preheat the oven to 356°F | 180°C. Lightly oil a baking dish or line it with parchment paper.
- Prepare the vegetables: cut the potatoes into wedges 1-1.2 in | 2-3 cm thick, halve the cherry tomatoes, and finely chop or crush the garlic.
- In the dish, combine the potatoes, tomatoes, olives and capers. Add 2 tbsp olive oil, half the oregano, half the salt and pepper. Toss well and spread in an even layer.
- Pat the chicken thighs dry, then rub with the remaining olive oil, paprika, remaining oregano, salt and pepper.
- Place the thighs skin-side up over the potatoes and vegetables.
- Roast for 60 minutes at 356°F | 180°C until deeply golden and cooked through. If desired, finish under the broiler for 3-5 minutes.
- Rest for 5 minutes, then serve spooning over the pan juices.
Nutrition per serving
| Item | Amount |
|---|---|
| Calories | 540 kcal |
| Protein | 32 g |
| Fat | 31 g |
| Carbohydrates | 33 g |
| Fibre | 5 g |
| Sodium | 1500 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- For extra colour: if the thighs brown too quickly, cover with foil and continue roasting until the potatoes are tender.
- No capers: increase the amount of olives or add a pinch of lemon zest for brightness.
- Heat: swap part of the paprika for smoked paprika or add a pinch of chilli flakes.
- To serve: add crusty bread to soak up the fragrant juices.
FAQ
Can I use chicken breast instead of thighs?
Yes, but reduce the cooking time: roast for 30-40 minutes at 356°F | 180°C so the breast stays juicy. Watch it closely and do not overcook.
Will frozen vegetables work?
Yes, but do not thaw them completely and add 5-10 minutes to the cooking time. Fresh potatoes are best for keeping their texture.
Can I make it without skin?
You can, but there will be less pan juice. Brush the thighs with a little more oil and cover the dish with foil for the first 20 minutes, then remove it.