Ingredients
SAVE TO MY RECIPES
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.)
SHOP RECIPE Powered by Chicory

SHOP RECIPE Powered by Chicory
Directions
Step 1Preheat 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.
Step 2Pat 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.
Step 3Roast 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.
Step 4Using 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.
Step 5Spoon sauce over chicken and potatoes. Crumble feta over top.
