Lemon-Garlic Chicken Thighs with Rosemary and Olives
A Mediterranean-style roasted chicken dish featuring lemon, garlic, rosemary, olives, and tender baby potatoes, perfect for weeknights or small celebrations.
Ingredients
Main Ingredients
- 6 pieces bone-in, skin-on chicken thighs about 2–2.5 lb / 900–1150 g
- 1 lb baby potatoes, halved 450 g
- 1 pint cherry tomatoes 250 g
- 1 small jar pitted Kalamata or mixed olives, drained about 6 oz / 170 g
- 4 tbsp olive oil, divided
- 3 cloves garlic, thinly sliced
- 2 pieces lemons one thinly sliced, one for juicing
- 2–3 sprigs fresh rosemary or 1 tsp dried
- to taste Salt and freshly ground black pepper
- 1 tsp smoked paprika (optional)
- 2 tbsp chopped flat-leaf parsley to finish
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a large sheet pan with foil or parchment for easier cleanup.
- Pat chicken thighs dry and season both sides generously with salt, pepper, and smoked paprika. Tuck a few thin lemon slices under the skin if you like an extra citrus punch.
- In a bowl, toss halved potatoes with 2 tablespoons of olive oil, salt, pepper, and half the rosemary (stripped and chopped). Spread potatoes on the sheet pan in a single layer.
- Optional sear: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the skin side of the thighs for 2–3 minutes until golden — this adds texture but can be skipped for speed.
Roasting
- Place chicken thighs on the pan among the potatoes. Scatter cherry tomatoes, sliced garlic, olives, and the remaining rosemary around the tray.
- Drizzle remaining olive oil and place lemon slices on top and between pieces.
- Roast for 35–45 minutes, until potatoes are tender and a meat thermometer inserted into the thickest part of a thigh reads 165°F (74°C). If the chicken skin is not crisping enough, broil for 1–2 minutes while watching closely.
- Remove from oven, squeeze fresh lemon juice over everything, sprinkle with chopped parsley, and let rest for 5 minutes before serving.
Notes
You can use boneless thighs, but reduce oven time by 10–15 minutes. Swap baby potatoes for fingerlings or small Yukon Golds. For a dairy finish, crumble feta over everything for the last 5 minutes of roasting.