Cooked - Lemony Chicken & Potatoes With Feta

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Lemony Chicken & Potatoes With Feta

4.0

1 ½ 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 ½ lb. bone-in, skin-on chicken thighs (about 8)

1 tsp. sweet paprika

2 cloves garlic, finely chopped

½ c. chopped fresh parsley leaves

½ c. pitted Kalamata, Castelvetrano, or mixed olives, halved

½ c. toasted sliced almonds

¼ c. white wine vinegar

4 oz. feta (about 1 c.)

Preheat oven to 425°. In a 13"by-9" baking dish, toss potatoes, lemon, 2 tablespoons oil, ¼ 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 ½ teaspoons salt and ¼ 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 ½ cup drippings). Add parsley, olives, almonds, vinegar, and 1 teaspoon salt; stir to combine.
Spoon sauce over chicken and potatoes. Crumble feta over top.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

CuisineMediterranean

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 118 weeks ago

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