Roasted Chili-Citrus Chicken Thighs with Mixed Olives and Potatoes
A flavorful Mediterranean-inspired dish combining tender chicken thighs seasoned with chili and citrus, roasted alongside Yukon Gold potatoes and mixed olives. The dish is enhanced with fresh herbs and a rich pan sauce made from the cooking juices.
Ingredients
- •1 pound Yukon Gold potatoes
- •8 pieces large skinless chicken thighs
- •2 tablespoons fresh lime juice
- •⅓ cup fresh orange juice
- •3 tablespoons chili powder
- •1 tablespoon paprika
- •1 tablespoon smoked paprika
- •2 teaspoons orange peel
- •1 teaspoon ground cumin
- •½ teaspoon dried oregano
- •½ teaspoon salt
- •2 tablespoons extra-virgin olive oil
- •1 cup low-salt chicken broth
- •2 tablespoons fresh cilantro
- •1 tablespoon fresh parsley
- •50 pieces mixed olives
- •Ingredient info
- •1 piece heavy-duty rimmed baking sheet
- •half sheet pan
- •equipment note
- •equipment recommendation
Cooking Instructions
- 1.
Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.
7 min
- 2.
Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425°F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.
40 min
- 3.
Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.
3 min
