Mediterranean one-pan roast chicken thighs with baby potatoes, courgettes and tomatoes
A fuss-free, oven-roasted one-pan dinner: crisp-skinned chicken thighs with herby potatoes, courgettes and sweet cherry tomatoes.
This is the sort of midweek dinner that feels like a treat but behaves like a cheat: everything roasts together on one tray and comes out with caramelised edges and juicy chicken. It’s brilliantly forgiving, family-friendly and needs very little washing up.
Make it when you want dinner on the table with minimal fuss — swap the veg to suit what’s in the fridge. The lemon, garlic and oregano give it a bright, Mediterranean lift that makes simple ingredients sing.
Ingredients
- 4 chicken thighs — bone-in, skin-on (about 150–200g each)
- 800 g baby potatoes — halved if larger than 3cm
- 2 courgettes — medium, cut into 1cm-thick half-moons
- 300 g cherry tomatoes
- 1 brown onion — large, cut into wedges
- 4 garlic cloves — crushed or finely chopped
- 1 lemon — zest and juice
- 45 ml olive oil
- 5 ml dried oregano
- 5 ml smoked paprika
- 10 ml sea salt
- 5 ml black pepper — freshly ground
- 75 ml chicken stock — low-salt if preferred
- 15 g flatleaf parsley — leaves chopped for garnish
Equipment
- frying pan
- baking tray
- saucepan
Instructions
Preheat the oven to 200°C fan/220°C conventional. Line a large baking tray with a little oil or use a roasting rack if you prefer.
Make the marinade: in a bowl whisk together olive oil, the zest and juice of the lemon, crushed garlic cloves, dried oregano, smoked paprika, sea salt and black pepper. Add the chicken thighs and turn to coat thoroughly.
Leave the chicken to marinate at room temperature for 30 minutes to let the flavours develop.
Meanwhile, put the baby potatoes into a saucepan, cover with cold water, add a pinch of sea salt and bring to the boil. Simmer for 10 minutes until just tender, then drain well.
Pat the marinated chicken thighs dry with kitchen paper (this helps the skin crisp). Heat a frying pan over a medium-high heat, add 1 tbsp olive oil and sear the chicken skin-side down for 6–8 minutes until deep golden and crisp. Flip for 1 minute to colour the underside.
Toss the parboiled potatoes, courgettes, brown onion wedges and cherry tomatoes in the bowl you used for the marinade. Add the remaining olive oil (2 tbsp), the reserved marinade juices from the chicken bowl, and the chicken stock. Season with a little extra sea salt and black pepper if needed, then spread the veg in an even layer on the baking tray.
Nestle the seared chicken thighs on top of the vegetables, skin-side up, and roast in the preheated oven for 40 minutes until the chicken is cooked through and juices run clear.
Remove the tray from the oven and leave the chicken to rest for 5 minutes before serving. Scatter over the chopped flatleaf parsley and squeeze over a little extra lemon juice if you like.
Serve straight from the tray for easy clearing — each plate gets a chicken thigh and a generous helping of roast vegetables.
Tips
- Pat the chicken skin dry before searing — that’s the single best move for crisp skin.
- Parboil the potatoes so they’re tender inside without over-roasting the vegetables.
- If you’re short on time, marinate for 10–15 minutes; for deeper flavour chill for up to 2 hours (bring back to room temperature 15 minutes before roasting).
- Leftovers keep well in the fridge for 2 days. Reheat in a 180°C fan oven for 10–12 minutes to revive the crisp skin.
- Use the roasting juices as an easy pan sauce — skim off excess fat, heat gently and whisk in a knob of butter or a splash of extra stock if you like (omit butter for dairy-free).
Substitutions
baby potatoes → sweet potato, cut into 2cm chunks (increase roast time by 5–10 minutes)
Noticeably differentchicken thighs → skin-on chicken breasts, bone-in (watch cooking time carefully; may dry slightly)
Noticeably differentdried oregano → 2 tbsp chopped fresh oregano or thyme
Stays close
Nutrition
Per serving · estimated
- 540
- Calories
- 38 g
- Protein
- 36 g
- Carbs
- 27 g
- Fat
- 6 g
- Fibre
- 6 g
- Sugar
- 650 mg
- Sodium
FAQ
Can I use boneless thighs?
Yes — boneless thighs cook faster. Reduce oven time by about 8–12 minutes and check they are cooked through before serving.
How do I know the chicken is done?
The juices should run clear when the meat is pierced and there should be no pink near the bone. A probe thermometer should read 75°C in the thickest part.
Can I roast everything from cold (no parboil)?
You can, but the potatoes may need an extra 15–20 minutes and could colour before the chicken is done. Parboiling guarantees even cooking and juicier veg.
Can I make this gluten-free?
This recipe is gluten-free as written — just check your chicken stock label for any added wheat-containing ingredients.
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