You guys love easy chicken recipes––I fully realized this fact when I posted this one-pan roasted lemon chicken recipe a while back and The Woks of Life readership went crazy for it.
Since then, I’ve been dreaming up new ways to cook entire meals using just one pan, and this Mediterranean Chicken Thighs recipe may just be the best idea yet––perhaps even (dare I say it?) better than the roasted lemon chicken recipe.
It uses the same basic concept as that recipe––of roasting chicken and potatoes in one pan for a complete meal (maybe with a salad on the side). But instead of lemon as the primary flavor, this recipe includes roasted red peppers, tomatoes, and capers.
You only need about 10 ingredients for this recipe, many of which you probably already have in your pantry. You just sear the chicken thighs quickly in your roasting pan, placed right on your stove. Then you dump in a few potatoes, a jar of sliced roasted red peppers, a bottle of capers, a pint of grape tomatoes, a few garlic cloves, and some oregano.
It all gets tossed together with olive oil, salt and pepper, and then you can throw it into the oven for an hour and get on with all the other things you have to do on a busy weeknight or weekend afternoon.
When you take that roaster out of the oven, it is a complete, delicious meal that tastes good enough for a fancy dinner.
Before we move on, I will say that you need a pretty big roasting pan to execute this recipe. I recently bought this Cuisinart Multiclad Pro Roaster to cook an extra Thanksgiving turkey (we had 50 people over this year, and one turkey wasn’t going to cut it), and I’m really happy with it!
Ok, let’s get this mediterranean chicken thigh recipe started.
Mediterranean Chicken: Recipe Instructions
Preheat oven to 400 degrees F. Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper.
Heat a roasting pan over high medium high heat and add a few tablespoons of olive oil. Sear the chicken skin-side down until lightly golden.
Flip the chicken over and turn off the heat.
Stir in the potatoes, tomatoes, red peppers, capers, garlic, and oregano. Season everything with a bit more salt and pepper to taste, and drizzle with a few more tablespoons of olive oil.
Throw into the oven for 45-55 minutes. Sprinkle with parsley if desired.
Serve this deliciously colorful roasted mediterranean chicken thigh dish hot out of the oven!
Mediterranean Chicken Thighs
Ingredients
- 8 chicken thighs
- salt and pepper
- olive oil
- 1 1/2 pounds potatoes (680g, scrubbed and cut into small chunks)
- 1 pint cherry or grape tomatoes (about 275-300g)
- 10 ounces roasted red peppers (280g, drained and sliced)
- 1/4 cup capers (drained)
- 8 cloves garlic (peeled and crushed)
- 5 sprigs fresh oregano (or 1 teaspoon dried oregano)
- 3 tablespoons parsley (finely chopped, optional)
Instructions
- Preheat oven to 400 degrees F.
- Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper. Heat a roasting pan over high medium high heat and add a few tablespoons of olive oil.
- Sear the chicken skin-side down until lightly golden. Flip the chicken over and turn off the heat.
- Stir in the potatoes, tomatoes, red peppers, capers, garlic, and oregano. Season everything with a bit more salt and pepper to taste, and drizzle with a few more tablespoons of olive oil. Throw into the oven for 45-55 minutes.
- Sprinkle with parsley if desired and serve!
Nutrition
Vicki says
Delicious! So easy too. Thank you
Sarah says
You’re welcome, Vicki!
Bridget says
I have never reviewed a recipe in my entire life. BUT this was delicious, and easy!!!!! loved it!
Sarah says
Thanks so much Bridget!
Mary Kay says
Made this tonight for dinner and it was incredible. Will definitely be making it again. Thanks for a great recipe that was simple and elegant and delicious!
Sarah says
You’re very welcome, Mary Kay! Thanks so much for giving our recipe a try and reporting back with a review!
Michael says
Can I use Drumsticks
Sarah says
Yes, you can!
Donna says
Are the tomatoes fresh or canned ?
Do you know how much 1 pint is in metric ?
Cheers from aus.
Donna
Sarah says
The recipe calls for fresh cherry tomatoes or grape tomatoes. 1 US dry pint is roughly 300g of tomatoes. Will update the recipe with that measurement!
Marilyn Riccio says
Great recipe. I agree that my potatoes took a bit longer to cook so next time I will parboil for a bit. This was a big hit. Thank you!
Sarah says
You’re welcome, Marilyn!
Patrick says
Love the recipe but always have trouble getting the potatoes tender in the designated cook time. I wanted to maybe boil them for a few to soft them, tried cutting them smaller too then last time but I have made this recipe 4 + times and it’s great that’s my only question the spuds ! Thanks
Sarah says
Hey Patrick, you could certainly par-boil them before adding them to the pan with olive oil to make sure they crisp up. Just make sure to drain the potatoes thoroughly before they go back into the pan to ensure that they crisp rather than steam. Cutting them smaller also works! Thanks so much for your comment and question and for trying the recipe. :)
Alyson says
Thank you for a super easy and delicious recipe! My only regret is that I didn’t make this sooner!!
Sarah says
You’re welcome, Alyson! So glad you enjoyed it!
Michelle says
I made this dish yesterday and its very delicious! But it became watery. Did I do something wrong?
Sarah says
Watery? That’s odd, perhaps your oven runs cooler than ours? Try cranking up the heat a bit next time and just keep an eye on it. :)