Sheet Pan Chicken Thighs with Potatoes, Feta, & Castelvetrano Olives
| Prep Time: 30 min | Cook Time: 45 min |
| Servings: 6 | Skill Level: easy |
This sheet pan dinner is full of flavor; the green olives, feta and red wine vinegar make it quintessential Mediterranean and it’s so easy and so good.
Recipe and image attributed by Chef Jamie Gwen
Ingredients
- 1 pound baby potatoes, cut in half
- 3 tablespoons extra-virgin olive oil
- 6 bone-in and skin-on chicken thighs
- 12 whole garlic cloves
- 1 teaspoon smoked paprika
- 1 lemon, thinly sliced and seeds removed
- 1/2 cup Pearls Specialties Castelvetrano Olives
- 1/2 cup toasted sliced almonds
- Zest and juice of 1 lemon
- 1/4 cup freshly chopped parsley
- 1/2 cup crumbled feta cheese
- Salt and freshly ground black pepper
Cooking Instructions
- Preheat the oven to 425°F. On a standard size baking sheet, toss the potatoes with 2 tablespoons olive oil, salt, and pepper. Roast until the potatoes begin to turn golden, about 15 minutes.
- Season the chicken thighs with salt and pepper. Nestle the chicken thighs skin-side-up between the potatoes. Scatter the garlic cloves on the sheet pan. Sprinkle the entire sheet pan with the smoked paprika and drizzle with the remaining olive oil.
- Roast for 15 minutes, then add the lemon slices and continue to cook until an instant-read thermometer inserted into the thickest part of the chicken thighs registers 165° and the potatoes are crisp and golden brown, about 30 minutes.
- To serve, scatter the olives all over the baking sheet along with the almonds. Add the lemon zest, lemon juice and parsley. Finish with the feta cheese.
