Roasted Mediterranean Chicken Thighs & Baby Potatoes

Ingredients

• 16 chicken thighs(900g)
• 2500 g baby potatoes(500g)
• 33 tablespoon olive oil(40g)
• 42 tablespoon tomato paste(32g)
• 52 tablespoon lemon juice(30g)
• 62 tablespoon parsley, chopped(8g)
• 71 teaspoon salt(6g)
• 80.5 teaspoon black pepper(1g)
• 92 teaspoon mixed Mediterranean spices (oregano, paprika, garlic powder)(5g)

Instructions

1. 1Preheat oven to 190°C (375°F).
2. 2In a bowl, mix olive oil, tomato paste, lemon juice, parsley, salt, pepper, and Mediterranean spices to make a marinade.
3. 3Add chicken thighs to the marinade and coat well. Let marinate for at least 15 minutes.
4. 4Toss baby potatoes with a little olive oil, salt, and pepper. Spread them in a large baking dish or sheet pan.
5. 5Arrange marinated chicken thighs, skin side down, on top of the potatoes.
6. 6Cover the pan with foil and bake for 50 minutes.
7. 7Remove foil, flip chicken thighs so the skin side is up, and bake uncovered for another 30 minutes, until golden brown and crispy.
8. 8Garnish with extra parsley if desired and serve hot.