Bright lemon and briny olive flavors coat tender, crisp-skinned chicken for a balance of tang and savory richness. Baby potatoes roast until golden, then are smashed for crisp edges and fluffy interiors that soak up pan juices. Garlic, oregano, and a hint of smoked paprika add warm, savory depth while lemon brightens the finish. Serve hot from the oven for an easy weeknight dinner with a green salad or steamed vegetables.
Ingredients
- Bone-in, skin-on chicken thighs (6, about 2 lb)
- Baby potatoes (1 1/2 lb, halved or left whole if small)
- Extra-virgin olive oil (4 tbsp)
- Garlic (4 cloves, minced)
- Fresh lemon (zest and juice of 1 large lemon)
- Kalamata olives (1/2 cup, pitted and halved)
- Red onion (1 small, thinly sliced)
- Dried oregano (1 1/2 tsp) and smoked paprika (1/2 tsp)
- Salt (1 1/2 tsp) and black pepper (1/2 tsp)
- Chicken broth or dry white wine (1/4 cup)
- Fresh parsley (2 tbsp chopped) and optional butter (1 tbsp) to finish
Instructions
- Preheat the oven to 425°F (220°C). In a medium pot, add the potatoes and cover with salted cold water; bring to a simmer and cook 8–10 minutes until just tender. Drain and let steam dry for a minute.
- Toss the parboiled potatoes with 1 1/2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp oregano. Spread on a rimmed baking sheet in a single layer and roast 15–20 minutes until the undersides are golden.
- Meanwhile, pat the chicken thighs dry. In a bowl combine the remaining olive oil, minced garlic, lemon zest, lemon juice, 1 tsp oregano, smoked paprika, 1 tsp salt and 1/4 tsp pepper. Rub this mixture all over the chicken and let sit 10 minutes while the potatoes roast.
- Remove the potatoes from the oven and gently smash each one with the bottom of a glass or fork so they flatten to about 1/2″ thick. Drizzle a little more oil over the smashed potatoes and return to the oven for 8 minutes to crisp the edges.
- Arrange the chicken thighs skin-side up among the smashed potatoes on the baking sheet. Scatter the sliced red onion and halved olives around the pan. Pour the chicken broth or wine into the pan (not over the skin) to add moisture to the pan juices.
- Roast everything 22–28 minutes, until the chicken registers 165°F (75°C) at the thickest part or the juices run clear and the skin is crisp and golden. If the skin browns too quickly, tent loosely with foil.
- Remove from the oven and dot the chicken and potatoes with butter if using; sprinkle with chopped parsley and a quick squeeze of lemon if desired. Let rest 5 minutes to settle the juices.
- Serve warm, scooping potatoes and olives alongside the chicken so each plate gets plenty of pan sauce and crisp potato edges.
Tips or Variations
- Swap boneless chicken breasts if preferred; reduce roasting time to 15–20 minutes depending on thickness.
- Add crumbled feta or a handful of capers at the end for extra briny contrast, or toss in halved cherry tomatoes during the last 10 minutes for sweetness.