Name: Mediterranean Baked Chicken Thighs with Roasted Potatoes and Cherry Tomatoes Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 1kg / 2lb 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 syrup or other sweetener); 1 tbsp dried oregano; 1.5 tsp paprika; 1 tbsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 5 smallish potatoes (7.5cm/3″ wide), quartered; 2 red onions, quartered; 1 cup (250 ml) low sodium chicken broth/stock; 250 g / 8 oz cherry tomatoes, whole; 1 tbsp olive oil (or oil spray); 1/2 tsp salt; 1/2 tsp black pepper; Fresh oregano for garnish (optional)

Introduction

This Mediterranean Chicken Dinner is a delightful and hearty meal featuring tender, juicy chicken thighs and drumsticks infused with lemon, garlic, and herbs. Roasted alongside potatoes, onions, and cherry tomatoes, it’s a simple one-pan dish bursting with flavor perfect for any night of the week.

The image shows a black baking tray filled with roasted chicken thighs and drumsticks, browned and seasoned with black pepper, scattered evenly in the tray. Around the chicken, there are several quartered yellowish-red potato pieces with a firm texture, roasted red onion wedges with a soft inner layer, and whole roasted cherry tomatoes with slightly wrinkled skin. Small green herb leaves are scattered across the top for garnish. The dish appears juicy with visible cooking juices pooled at the bottom, enhancing the moist look of the ingredients. The scene includes two oven mitts holding the tray on each side, all set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg / 2lb 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 syrup or other sweetener)

1 tbsp dried oregano

1.5 tsp paprika

1 tbsp olive oil

1/2 tsp salt

1/2 tsp pepper

5 smallish potatoes (about 7.5 cm / 3″ wide), quartered

2 red onions, quartered

1 cup (250 ml) low sodium chicken broth or stock

250g / 8oz cherry tomatoes, whole

1 tbsp olive oil (or oil spray)

Fresh oregano, for garnish (optional)

Instructions

Step 1: In a bowl, mix the lemon juice, garlic, Dijon mustard (if using), honey or sugar, dried oregano, paprika, olive oil, salt, and pepper to create the marinade. Add the chicken pieces and toss to coat evenly. If possible, marinate in the refrigerator for up to 24 hours for best flavor.

Step 2: Preheat your oven to 180°C (350°F).

Step 3: Place the quartered potatoes and onions in a baking pan. Arrange the marinated chicken on top. Pour the chicken broth and any remaining marinade over the chicken and vegetables.

Step 4: Bake in the preheated oven for 20 minutes. Then remove the pan from the oven.

Step 5: Scatter the cherry tomatoes over the chicken and potatoes. Drizzle everything with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Return the pan to the oven and bake for another 30 to 35 minutes, until the chicken is golden and the potatoes are tender.

Step 6: Remove from the oven, garnish with fresh oregano if desired, and serve hot.

Tips & Variations

Marinating the chicken overnight deepens the flavor, but if short on time, an hour will still add good taste.

Use sweet potatoes or a mix of root vegetables instead of white potatoes for a different twist.

For extra crisp skin, broil the chicken for the last few minutes—watch carefully to avoid burning.

Dijon mustard adds a tangy depth, but you can omit it for a milder flavor.

Fresh herbs like thyme or rosemary can be added alongside oregano for more aroma.

FAQs

Can I use boneless chicken instead?

Yes, boneless chicken thighs or breasts can be used, but cooking time will be shorter. Check for doneness early to avoid drying out the meat.

What can I substitute for chicken broth?

If you don’t have chicken broth, vegetable broth or water with a pinch of salt can be used as a substitute. This will still keep the dish moist and flavorful.