Name: Lemony Chicken & Potatoes With Feta
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 (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.) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemony Chicken & Potatoes With Feta

1. 1 1/2 lb. baby potatoes, halved -

2. 1 lemon, ends trimmed, thinly sliced, seeds removed -

3. 3 tbsp. extra-virgin olive oil, divided -

4. Kosher salt -

5. Freshly ground black pepper -

6. 2 1/2 lb. bone-in, skin-on chicken thighs (about 8) -

7. 1 tsp. sweet paprika -

8. 2 cloves garlic, finely chopped -

9. 1/2 c. chopped fresh parsley leaves -

10. 1/2 c. pitted Kalamata, Castelvetrano, or mixed olives, halved -

11. 1/2 c. Toasted sliced almonds -

12. 1/4 c. white wine vinegar -

13. 4 oz. feta (about 1 c.) -

How to cook deliciously - Lemony Chicken & Potatoes With Feta

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Spoon sauce over chicken and potatoes. Crumble feta over top.