Crisp-skinned chicken and tender, golden potatoes mingle with briny olives and sweet sun-dried tomatoes for a savory Mediterranean bite. The overall flavor is brightened by lemon with warm oregano and a hint of smoked paprika for depth. Potatoes roast until fluffy inside and slightly crisp at the edges while the chicken stays juicy and caramelized. Serve hot for weeknight dinners, casual gatherings, or a relaxed weekend meal with a simple green salad.
Ingredients
- Bone-in, skin-on chicken thighs (6, about 2 lb)
- Baby potatoes, halved (1 1/2 lb)
- Extra-virgin olive oil (3 tbsp)
- Garlic cloves, minced (4)
- Kalamata olives, pitted and halved (3/4 cup)
- Sun-dried tomatoes, chopped (1/3 cup, oil-packed and drained)
- Lemon (zest and juice of 1)
- Dried oregano (1 tsp)
- Smoked paprika (1 tsp)
- Salt (1 1/2 tsp) and black pepper (1/2 tsp)
- Red pepper flakes (optional) (1/4 tsp)
- Fresh thyme sprigs (4) or 1 tsp dried thyme
- Fresh parsley, chopped for garnish (2 tbsp)
Instructions
- Preheat the oven to 425°F (220°C). Pat the chicken thighs dry and season both sides with 1 tsp salt, 1/4 tsp black pepper, and the smoked paprika.
- Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. When the oil is shimmering, place the chicken thighs skin-side down and sear until the skin is deep golden brown, about 5 minutes. Flip and sear the other side 2 minutes, then transfer the chicken to a plate.
- Add the remaining 1 tbsp olive oil to the skillet, then add the halved potatoes, remaining 1/2 tsp salt, 1/4 tsp black pepper, and oregano. Cook, stirring occasionally, until the potatoes begin to brown, about 6 minutes.
- Stir in the minced garlic, sun-dried tomatoes, and olives and cook 1 minute until fragrant. Add lemon zest, lemon juice, red pepper flakes (if using), and thyme; toss to combine.
- Nestle the seared chicken thighs back onto the potatoes skin-side up, spooning a little of the pan mixture over the chicken (but keep skin exposed).
- Transfer the skillet to the preheated oven and roast until the chicken reaches 165°F (74°C) and the potatoes are tender, about 18–22 minutes depending on thickness.
- Remove from oven and let rest 5 minutes. Sprinkle with chopped parsley, adjust seasoning if needed, and serve straight from the skillet.