Freshen up a classic dish, lemon chicken & potatoes, by spooning a wildly flavorful olive, almond, and parsley sauce over top. The best part? This entire recipe is made in just one dish (including the sauce!), making dinner (and cleanup) easier than ever.
Ingreadient
- 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.)
Direction
- 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 remaining 1 tablespoon oil.
- Roast chicken until skin is golden brown and an instant-read thermometer inserted into 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.
