Lemony Chicken & Potatoes With Feta
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.
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
- 1 tsp. sweet paprika
- 2 cloves garlic, finely chopped
- 1/2 cup chopped fresh parsley leaves
- 1/2 cup pitted Kalamata, Castelvetrano, or mixed olives, halved
- 1/2 cup toasted sliced almonds
- 1/4 cup white wine vinegar
- 4 oz. feta
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 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.
