Weeknight Roasted Chicken Recipe

Weeknight Roasted Chicken Recipe

This a weeknight roasted chicken recipe is quick cooking and full of flavor. Chicken thighs and baby potatoes are rubbed with a Mediterranean blend of spices and olive oil. The aroma leaves the house smelling incredible and your mouth watering.

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Weeknight Roasted Chicken Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A flavorful quick-cooking option for a weeknight dinner. Leftovers are terrific for sandwiches and salads.

Course: Main Course
Cuisine: Mediterranean
Keyword: easy weeknight dinner
Servings: 4 people
Calories: 386 kcal
Author: Aliye Aydin
Ingredients
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon oregano
  • 1 teaspoon paprika
  • 1 1/2 teaspoons fine sea salt
  • 3 Tablespoons extra virgin olive oil
  • 1 pound baby potatoes or larger, cut into 1-2" chunks
  • 1 1/2 pounds boneless, skinless chicken thighs or 4 pounds bone-in, skin-on
Instructions
  1. Pull chicken out from refrigerator 30 minutes-1 hour before cooking.

  2. Preheat oven to 425°F. 

  3. Mix together spices and salt with olive oil in a small bowl.

  4. In a medium bowl, toss potatoes with 1 Tablespoon of the spice/olive oil mixture. Place on a parchment lined baking sheet. In the same bowl, toss chicken thighs with the remaining spice/olive oil mixture and place on baking sheet with potatoes.

  5. Bake until potatoes are fork tender and chicken is cooked through (reaches 165°F), about 30 minutes. Bone-in chicken will take about 10 minutes longer to cook.

  6. Garnish with fresh lemon wedges and any fresh herbs you have on hand.


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