Rosto the Occasion

Herb-Roasted Chicken Thighs and Potato Wedges with Mediterranean Aromatics

1 hour 10 minutes
Serves 4
LunchMediterraneanSoy-free
Herb's take

Mediterranean 'rosto' is all about coaxing big flavor from humble ingredients by letting heat and herbs do the work. Here, you’ll master the art of roasting chicken and potatoes together, plus learn why rosemary and thyme are more than just pretty garnishes.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 425 F (220 C) with a rack in the upper-middle position.
  2. 02
    In a large mixing bowl, toss the potato wedges with half the olive oil, half the rosemary, half the thyme, half the garlic, half the smoked paprika, 1 tsp salt, and 1/2 tsp pepper until evenly coated. Spread the potatoes in a single layer on a large rimmed baking sheet.
  3. 03
    In the same bowl, combine the chicken thighs with the remaining olive oil, rosemary, thyme, garlic, smoked paprika, 1 tsp salt, 1/2 tsp pepper, lemon zest, and all the lemon juice. Massage to coat thoroughly.
  4. 04
    Nestle the seasoned chicken thighs among the potato wedges on the baking sheet, arranging everything in a single, mostly even layer for maximum roasting surface.
  5. 05
    Roast for 35 minutes, then scatter the halved cherry tomatoes and kalamata olives evenly over the pan.
  6. 06
    Return the pan to the oven and roast for another 15-20 minutes, until the chicken is deeply golden and registers 175 F internally, and the potatoes are crispy at the edges.
  7. 07
    Remove the pan from the oven and let the chicken rest for 5 minutes before serving.
  8. 08
    Transfer chicken and potatoes to a serving platter. Spoon roasted tomatoes and olives over everything, then shower generously with chopped parsley.
  9. 09
    Serve warm, ideally with crusty bread to mop up the lemony, herby pan juices.

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