Ingredients
- 1 1/2 lb.
baby potatoes halved
- 1
lemon ends trimmed, thinly sliced, seeds removed
- 3 tbsp.
extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
- 2 1/2 lb.
bone-in, skin-on chicken thighs (about 8)
- 1 tsp.
sweet paprika
- 2
cloves garlic, finely chopped
- 1/2 c.
chopped fresh parsley leaves
- 1/2 c.
pitted Kalamata, Castelvetrano, or mixed olives, halved
- 1/2 c.
toasted sliced almonds
- 1/4 c.
white wine vinegar
- 4 oz.
feta (about 1 c.)
Directions
- Preheat oven to 425°. In a 13"by-9" baking dish, toss potatoes, lemon, 2 tablespoons oil, 1/4 teaspoon salt, and a few grinds of pepper. Roast until potatoes just start to turn golden, 14 to 16 minutes.
Pat chicken dry with paper towels; season all over with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Nestle chicken skin side up between potatoes. Sprinkle chicken with paprika and drizzle with the remaining 1 tablespoon oil.- Roast chicken until skin is golden brown and an instant-read thermometer inserted into the thickest part (without touching bone) registers 165° and potatoes are crisp and golden brown, about 35 minutes.
Using tongs or a slotted spoon, transfer chicken and potatoes to a platter. Carefully stir garlic into hot pan drippings (there should be about 1/2 cup drippings). Add parsley, olives, almonds, vinegar, and 1 teaspoon salt; stir to combine.
Spoon sauce over chicken and potatoes. Crumble feta over top.
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