🍗 Herb-Roasted Chicken Thighs with Potatoes & Veggies
(Mediterranean Style)
Juicy bone-in chicken thighs roasted with crispy potatoes and colorful veggies, finished with lemon and herbs. Comforting, non-spicy, and perfect for a family dinner or meal prep.
🕒 Time
Prep: 10 minutes
Roast: 45–50 minutes
Total: ~1 hour
🛒 Ingredients
Chicken & Potatoes
6 chicken thighs (bone-in, skin-on for best flavor)
600 g baby potatoes, halved
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried thyme
½ tsp rosemary (dried or fresh, chopped)
½ tsp garlic powder (or 2 garlic cloves, minced)
Salt & black pepper, to taste
Zest + juice of ½ lemon
Veggies
1 red bell pepper, chunks
1 zucchini, thick slices
1 red onion, wedges
Optional: carrots or green beans
👩🍳 Instructions
1️⃣ Heat & Prep
Preheat oven to 200°C / 400°F.
Line a large roasting tray or sheet pan.
2️⃣ Season
In a large bowl, toss chicken, potatoes, and veggies with olive oil, oregano, thyme, rosemary, garlic, salt, pepper, lemon zest, and lemon juice.
3️⃣ Arrange
Place chicken skin-side up on the pan.
Spread potatoes and veggies around (don’t overcrowd).
4️⃣ Roast
Roast 45–50 minutes, turning potatoes once halfway, until:
Chicken reaches 75°C / 165°F
Skin is golden and crispy
Potatoes are tender inside and crisp outside
5️⃣ Finish
Rest 5 minutes. Sprinkle with fresh parsley if desired.
🌿 Why This Works
Dark-meat thighs stay juicy
Olive oil + herbs = classic Mediterranean flavor
Lemon brightens without heat
One pan, easy cleanup
🥗 Nutrition information
Calories: ~520 kcal
Protein: ~36 g
Carbs: ~32 g
Healthy fats: ~28 g