I absolutely adore this recipe because it’s a one-pan wonder that perfectly blends savory and tangy flavors with minimal cleanup—perfect for my busy lifestyle! Plus, the crispy-skinned chicken paired with tender potatoes and juicy tomatoes creates a mouthwatering combination that feels both comforting and gourmet.
My Roast Chicken Thighs with Olives, Tomatoes, and Potatoes is a savory dish. Juicy chicken thighs combine with earthy baby potatoes and sweet cherry tomatoes to create a concentrated burst of flavor.
Paprika and oregano season the dish beautifully. The combo of olives and chicken brine in this dish makes for an incredibly juicy final product, with a delightful briny touch.
Ingredients
Chicken Thighs:
Succulent and substantial in protein, perfect for flavorful pot roasts.
Baby Potatoes:
The source of carbohydrates contributes to an earthy taste.
Cherry Tomatoes:
They are sweet and tangy, and are high in vitamins and antioxidants.
Green Olives:
Imparts a briny depth, abundant in healthful fats.
Garlic:
Strong and fragrant, enhances immune activity.
Lemon:
The refreshing, vitamin C-rich zing from citrus.
Oregano:
Antioxidant and anti-inflammatory properties.
Herbaceous note.
Ingredient Quantities
- 6 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 1 cup cherry tomatoes, halved
- 1 cup pitted green olives
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, sliced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. The oven should be preheated to 425°F (220°C), and a large baking sheet or roasting pan should be prepared.
2. In a big bowl, mix the chicken thighs, small gourmet potatoes, halved cherry tomatoes, green olives, minced garlic, and lemon slices.
3. The mixture is drizzled with olive oil and everything is tossed together to ensure that all the ingredients are well coated.
4. Mix the oregano, paprika, salt, and freshly ground black pepper into the dish; blend well to combine and assure the spices are evenly distributed.
5. Position the chicken thighs with the skin facing up on the baking sheet. Disperse the vegetables and olives uniformly around the chicken.
6. Place the frying pan in the oven that has been heated in advance and roast for 35-40 minutes until the chicken has cooked thoroughly and the skin has become golden brown with a texture that is crispy.
7. Confirm that the chicken’s internal temperature has hit a safe 165°F (75°C) for eating.
8. The chicken and vegetables should rest for approximately 5 minutes after you take the roasting pan from the oven.
9. Move the chicken thighs, vegetables, and olives to a serving platter.
10. Top with freshly chopped parsley, and serve hot, savoring the concentrated, vibrant flavors of this dish.
Equipment Needed
1. Oven
2. Large baking sheet or roasting pan
3. Large mixing bowl
4. Measuring spoons
5. Chef’s knife
6. Cutting board
7. Tongs
8. Oven mitts
9. Meat thermometer
10. Serving platter
FAQ
- Question:Boneless chicken thighs and this recipe are a good fit, but you need to cut the cooking time down to the bone (so to speak) and avoid overcooking.
Can I substitute with chicken tenderloins for this recipe? Answer: Yes, you can use tenderloins, but they will cook faster than the rest of the chicken. Once the thigh or breast meat is done, the tenderloin should also be done. If you’re using tenderloins, check for doneness early.
- Question:Is it necessary to soak the chicken in spices before cooking? Answer: Soaking isn’t necessary, but letting the chicken sit with the spices for 30 minutes can enhance flavor.
- Question:Am I allowed to replace the green olives with another form? Response: Yes, you may use black olives or Kalamata olives in their place for a completely different taste.
- Question:What if I don’t have a fresh lemon? Answer: You can substitute a splash of lemon juice, but you’ll want to adjust to taste, as not everyone prefers the same level of acidity—that’s just a fact of life.
- Question:How do I know when the chicken is cooked through?
Answer: When the internal temperature of the chicken reaches 165°F (75°C), and the juices run clear, the chicken is done. - Question:Is it possible to incorporate additional vegetables into the mixture? The answer is a resounding yes! You can add extra variety by incorporating vegetables like bell peppers or red onions.
- Question:How should I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for no more than 3 days.
Substitutions and Variations
Chicken thighs: Use bone-in, skinless chicken breast or chicken drumsticks as substitutes.
Replace baby potatoes with Yukon Gold potatoes or sweet potatoes, sliced into similar-sized pieces.
Grape tomatoes or diced Roma tomatoes serve as excellent substitutes for cherry tomatoes.
Green olives: Substitute Kalamata olives or black olives.
Substitutes for olive oil are avocado oil or melted coconut oil.
Pro Tips
1. Pat Dry the Chicken: Before seasoning, pat the chicken thighs dry with a paper towel. This helps achieve a crispier skin by removing excess moisture.
2. Spice Infusion: For deeper flavor, consider marinating the chicken with the spices, olive oil, and garlic for at least 30 minutes before cooking. This allows the spices to penetrate the meat thoroughly.
3. Preheat the Baking Sheet: Place the empty baking sheet in the oven while it is preheating. Adding the chicken and vegetables to a hot pan helps to sear them immediately, enhancing the crispiness and flavor.
4. Use Evenly Sized Potatoes: Ensure the baby potatoes are cut into uniform sizes to promote even cooking. Smaller pieces will crisp nicely and cook at the same rate as the chicken.
5. Broil for Extra Crispiness: If, after roasting, the chicken skin isn’t as crispy as you’d like, turn on the broiler for a few minutes at the end of the cooking time, keeping a close eye to prevent burning. This will give the chicken skin an extra crisp finish.
Roast Chicken Thighs With Olives Tomatoes Potatoes Recipe
My favorite Roast Chicken Thighs With Olives Tomatoes Potatoes Recipe
Equipment Needed:
1. Oven
2. Large baking sheet or roasting pan
3. Large mixing bowl
4. Measuring spoons
5. Chef’s knife
6. Cutting board
7. Tongs
8. Oven mitts
9. Meat thermometer
10. Serving platter
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 1 cup cherry tomatoes, halved
- 1 cup pitted green olives
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, sliced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. The oven should be preheated to 425°F (220°C), and a large baking sheet or roasting pan should be prepared.
2. In a big bowl, mix the chicken thighs, small gourmet potatoes, halved cherry tomatoes, green olives, minced garlic, and lemon slices.
3. The mixture is drizzled with olive oil and everything is tossed together to ensure that all the ingredients are well coated.
4. Mix the oregano, paprika, salt, and freshly ground black pepper into the dish; blend well to combine and assure the spices are evenly distributed.
5. Position the chicken thighs with the skin facing up on the baking sheet. Disperse the vegetables and olives uniformly around the chicken.
6. Place the frying pan in the oven that has been heated in advance and roast for 35-40 minutes until the chicken has cooked thoroughly and the skin has become golden brown with a texture that is crispy.
7. Confirm that the chicken’s internal temperature has hit a safe 165°F (75°C) for eating.
8. The chicken and vegetables should rest for approximately 5 minutes after you take the roasting pan from the oven.
9. Move the chicken thighs, vegetables, and olives to a serving platter.
10. Top with freshly chopped parsley, and serve hot, savoring the concentrated, vibrant flavors of this dish.
