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Mediterranean Baked Chicken Thighs with Roasted Potatoes, Cherry Tomatoes, and Lemon-Garlic Marinade Recipe

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4 from 2 reviews

This Mediterranean Chicken Dinner features tender bone-in, skin-on chicken thighs and drumsticks marinated in a zesty lemon-garlic mixture with honey and oregano. Roasted alongside quartered potatoes, red onions, and juicy cherry tomatoes, this dish is a flavorful and comforting meal perfect for an easy weeknight dinner or a cozy weekend feast.

Ingredients

Chicken Marinade

  • 1 kg (2 lb) bone-in, skin-on chicken thighs and drumsticks
  • 1/2 cup (125 ml) lemon juice
  • 6 cloves garlic, minced
  • 2 tsp Dijon mustard (optional)
  • 2 tbsp honey or 1 tbsp sugar (or maple or other sweetener)
  • 1 tbsp dried oregano
  • 1.5 tsp paprika
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Vegetables & Additional Ingredients

  • 5 smallish potatoes (7.5 cm/3" wide), quartered
  • 2 red onions, quartered
  • 1 cup (250 ml) low sodium chicken broth/stock
  • 250 g (8 oz) cherry tomatoes, whole
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil (or oil spray)
  • Fresh oregano, for garnish (optional)

Instructions

  1. Prepare Marinade: In a bowl, combine lemon juice, minced garlic, Dijon mustard (if using), honey (or sugar/maple syrup), dried oregano, paprika, olive oil, salt, and pepper. Whisk together until well blended.
  2. Marinate Chicken: Add the chicken thighs and drumsticks to the marinade and toss well to coat all pieces. For best flavor, marinate in the refrigerator for up to 24 hours, but you can proceed immediately if short on time.
  3. Preheat Oven: Set your oven to 180°C (350°F) to bring it to the right temperature for roasting.
  4. Arrange Ingredients: In a baking pan, spread the quartered potatoes and red onions evenly. Place the marinated chicken on top of the vegetables. Pour the chicken broth/stock followed by the remaining marinade over the chicken and vegetables.
  5. Initial Bake: Put the baking pan in the preheated oven and bake for 20 minutes to start cooking the chicken and soften the potatoes and onions.
  6. Add Tomatoes & Oil: Remove the pan from the oven and scatter the whole cherry tomatoes over the dish. Drizzle with 1 tablespoon of olive oil and sprinkle salt and pepper evenly on top.
  7. Final Bake: Return the pan to the oven and bake for an additional 30 to 35 minutes, or until the chicken skin is golden and crisp, and the potatoes are tender when pierced with a fork.
  8. Serve: Remove from the oven and, if desired, garnish with fresh oregano leaves. Serve hot for a delicious Mediterranean-inspired meal.

Notes

  • Note 1: Using bone-in, skin-on chicken adds depth of flavor and helps keep the meat juicy during roasting.
  • Note 2: Dijon mustard is optional but adds a subtle tanginess to the marinade.
  • Note 3: Quartering potatoes ensures they cook evenly alongside the chicken.
  • Marinating the chicken overnight significantly enhances flavor but is not mandatory.
  • Opt for low sodium chicken broth to better control salt levels in the dish.

Find it online: https://cozyplatter.com/mediterranean-baked-chicken-thighs-with-roasted-potatoes-cherry-tomatoes-and-lemon-garlic-marinade-recipe/