Mediterranean Chicken Thighs With Baby Potatoes

Ingredients

• 4 Chicken Thighs
• 2 tbsp Cooking Olive Oil to sear the chicken
• Freshly chopped Parsley, to garnish.

Marinade:

• 3 tbsp Extra Virgin Olive Oil
• 3 tbsp Lemon Juice

Spice mixture:

• 2 teaspoons Sweet Paprika
• 2 teaspoons Dried Oregano
• 1 teaspoon Cumin
• 1/2 teaspoon Coriander
• 1/2 teaspoon Chives
• 1 teaspoon Garlic Powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground Pepper

Finishing sauce:

• 3 tbsp Extra Virgin Olive Oil
• 2 tbsp Lemon Juice;
• 1 clove garlic, chopped

Instructions

• Place the chicken either on a deep dish;
• In a bowl, combine all the spice mixture ingredients and mix well;
• Rub the chicken with the spices all over;
• In a separate bowl, combine olive oil with lemon juice;
• Pour the marinade over the chicken and distribute evenly over chicken;
• Marinate the chicken in a refrigerator for at least 20 minutes and up to 8 hours;
• Preheat an oven-proof skillet and once hot, add 2 tablespoons of olive oil;
• Add the chicken, skin side down, and do not move it for 7-8 minutes (until nicely seared and browned);
• While the Chicken is cooking, wash and slice the baby potatoes;
• Flip the chicken and cook for another 5 minutes;
• Transfer the chicken into a baking dish and add the potatoes around the chicken; cook the chicken for 20-25 minutes, until the internal temperature shows 165F;
• Carefully remove the chicken from the oven;
• Place the chicken on a serving plate and spoon over the finishing sauce on all the chicken pieces;
• Garnish with freshly chopped parsley and serve with your favorite side salad.

Try this dish? Let me know @ajoyfuljewishjourney or tag #ajoyfuljewishjourney!