How to Make Roasted Chicken Thighs and Mediterranean Veg

Ingredients

• 5-6 skinless, boneless chicken thighs (about 1kg / 35oz.)
• 4 potatoes, cut into small wedges
• 2 tomatoes, cut into wedges
• 2 onions, cut into wedges
• 1 zucchini, cut into rounds
• 1 tsp Spanish La Vera smoked paprika
• 1 tsp garlic powder (or use fresh minced garlic)
• 1 tsp dried rosemary
• 4 tbsp extra virgin olive oil
• 1 small lemon, juiced
• Salt and black pepper to taste

A note on the veg: This is a very flexible recipe, so don’t feel restricted to the vegetables listed above. You can easily add or substitute vegetables such as bell peppers, eggplant, carrots, red onion, or green beans. 

Equipment

• 1 large Stainless steel baking tray
• Oven
• Small mixing bowl
• Wooden cutting board
• Chef knife
• Cooking Tongs

Instructions

Preheat oven to 200°C / 400°F

Step 1 – Prepare veggies

Cut veg into wedges and add to a large baking tray with a splash of extra virgin olive oil (1 tbsp).

Step 2 – Make marinade

• To a small bowl, add the juice from 1 lemon, 3 tbsp extra virgin olive oil, plus 1 tsp smoked paprika, 1 tsp garlic powder (or fresh garlic), and 1 tsp dried rosemary. 
• Mix for 30 seconds until the ingredients combine.
• Add your chicken thighs to a bowl, then pour over the marinade. Using tongs, make sure all your chicken pieces are evenly coated. 
• Place chicken on top of the vegetables and drizzle the veg with any remaining marinade. 
• Note: feel free to double up on the sauce if you prefer extra flavorful veg. 

Step 3 – Roast chicken and veg

• Once the oven is hot, add the chicken and veg to the middle shelf (uncovered) and bake for 30 minutes.
• Rotate chicken pieces and bake for another 15-20 minutes or until cooked. 
• Use a meat thermometer to check the chicken has reached an internal temperature of 74°C / 165°F.

Expert Tips

Cut the potatoes evenly

Try to cut the potato wedges to a similar size so they cook evenly. Make sure they are not too large, so that they roast nicely and cook through. 

Don’t overcrowd the pan

Use a large enough pan so you can spread the vegetables out as much as possible. If the tray is too crowded, the vegetables will steam rather than roast and won’t develop those delicious golden edges.

Use chicken thighs for the juiciest results

Chicken thighs are particularly well suited to this recipe because they stay juicy while roasting and pair beautifully with the smoky paprika and rosemary marinade.

You can also use chicken drumsticks or bone-in chicken thighs. Cooking times may vary, so always check the internal temperature. Generally, cuts with a bone take longer to cook, so adjust accordingly. 

Season with spices, not just salt

One of the easiest ways to make a healthy roast dinner more flavorful is to build flavor with herbs, spices, lemon and good-quality extra virgin olive oil rather than relying heavily on salt.

Spanish smoked paprika, garlic and rosemary give this dish plenty of character without needing a complicated sauce.

Let the oven do the work

Once everything is in the tray, there is very little to do. This is what makes it such a useful weeknight dinner. You just prepare it, put it in the oven and get on with the rest of your evening.

Easy Vegetable Swaps

The beauty of this recipe is that you can adapt it to whatever vegetables are in season.

Try:

• Bell peppers – add sweetness and color.
• Eggplant – for a creamy texture and slight smokiness.
• Red onion – sweeter and more caramelized when roasted.
• Carrots – ideal for adding extra sweetness.
• Mushrooms – add a rich, savory flavor.
• Green beans – a great summer addition.

This makes the recipe especially useful for using up vegetables that need to be eaten soon. Roasting a slightly wilted bell pepper tastes much nicer than using it in a salad.

What to Serve with This Dish

Because this is already a complete one-pan dinner, you don’t need any side dishes. But that doesn’t mean you can’t turn it into a feast if you have a large group and want a leisurely meal. 

Here are some tasty options for your table:

• Crusty bread to soak up the juices
• Steamed spinach or broccoli 
• Simple tomato salad
• Mediterranean cucumber salad
• Spanish vegetable pisto
• Catalan chickpeas and spinach
• Padron peppers
• Marinated olives

Can I Make Roasted Chicken Thighs and Veg Ahead of Time?

You can prepare the vegetables and marinade ahead of time, but for the best texture, roast the dish shortly before serving.

Leftovers can be refrigerated in an airtight container and reheated thoroughly the following day. They also make a great filling for wraps or sandwiches.