Lemony Chicken & Potatoes With Feta



  • 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.)


    1. 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.

    2. 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.
    3. 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.

    4. 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.

    5. Spoon sauce over chicken and potatoes. Crumble feta over top.

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