Lemony Chicken & Potatoes With Feta

Directions Step 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. Step 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 remaining 1 tablespoon oil. Step 3 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. Step 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. Step 5 Spoon sauce over chicken and potatoes. Crumble feta over top.

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.

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.