Lemon Herb Roast Chicken with Olives and Potatoes

Ingredients

• 4 pieces bone-in chicken thighs
• 1 lb lb baby potatoes
• 1/3 cup cup green olives
• 1 whole lemon
• 3 tbsp tbsp olive oil
• 4 cloves garlic cloves
• 1 tbsp tbsp fresh rosemary
• 1 tsp tsp dried oregano
• 1 tsp tsp smoked paprika
• 1 tsp tsp salt
• 1/2 tsp tsp black pepper
• 2 tbsp tbsp fresh parsley

Instructions

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   Halve the baby potatoes and toss them with 1 tbsp olive oil, half the salt, and the smoked paprika in a baking dish.

3. 3

   Pat the chicken thighs dry and rub them with 1 tbsp olive oil, oregano, rosemary, remaining salt, and black pepper.

4. 4

   Nestle the chicken thighs among the potatoes, scatter the green olives and smashed garlic cloves around, and lay lemon slices on top of the chicken.

5. 5

   Drizzle the remaining olive oil over everything and roast for 40-45 minutes, until the chicken reaches 165°F internally and the potatoes are tender.

6. 6

   Squeeze fresh lemon juice over the pan, rest 5 minutes, and finish with chopped fresh parsley.