Yields4 ServingsPrep Time15 minsCook Time55 minsTotal Time1 hr 10 mins
1tspkosher salt
½tspground black pepper
½tspred chili flakes
1tspsmoked paprika
½tspgarlic powder
1 ½pounds baby potatoes, halved
½cupMezzetta® Pitted Greek Kalamata Olives
½cupMezzetta® Pitted Italian Castelvetrano Olives
¼cupextra virgin olive oil, divided
4bone-in, skin-on chicken thighs
4chicken drumsticks
1lemon, sliced
8sprigs fresh thyme
1
Preheat your oven to 450°F.
2
In small bowl, add the salt, pepper, red chili flakes, smoked paprika and garlic powder and stir to combine.
3
In a large bowl, add the potatoes, Mezzetta® Pitted Greek Kalamata Olives, Mezzetta® Pitted Italian Castelvetrano Olives, 2 tablespoons of olive oil and half of the spice mixture. Set aside.
4
Add the chicken to a rimmed baking sheet and rub with the remaining 2 tablespoons of oil and the rest of the spice mixture until fully coated.
5
Scatter the potatoes and olives around the chicken, making sure the potatoes are all cut side down. Scatter the lemon slices and thyme sprigs on top and transfer to the oven to bake for 35-40 minutes or until the chicken is golden brown and the potatoes are fork tender.
6
Divide the chicken, potatoes and olives among plates and serve, spooning any pan juices over the plate.
Ingredients
1tspkosher salt
½tspground black pepper
½tspred chili flakes
1tspsmoked paprika
½tspgarlic powder
1 ½pounds baby potatoes, halved
½cupMezzetta® Pitted Greek Kalamata Olives
½cupMezzetta® Pitted Italian Castelvetrano Olives
¼cupextra virgin olive oil, divided
4bone-in, skin-on chicken thighs
4chicken drumsticks
1lemon, sliced
8sprigs fresh thyme
Directions
1
Preheat your oven to 450°F.
2
In small bowl, add the salt, pepper, red chili flakes, smoked paprika and garlic powder and stir to combine.
3
In a large bowl, add the potatoes, Mezzetta® Pitted Greek Kalamata Olives, Mezzetta® Pitted Italian Castelvetrano Olives, 2 tablespoons of olive oil and half of the spice mixture. Set aside.
4
Add the chicken to a rimmed baking sheet and rub with the remaining 2 tablespoons of oil and the rest of the spice mixture until fully coated.
5
Scatter the potatoes and olives around the chicken, making sure the potatoes are all cut side down. Scatter the lemon slices and thyme sprigs on top and transfer to the oven to bake for 35-40 minutes or until the chicken is golden brown and the potatoes are fork tender.
6
Divide the chicken, potatoes and olives among plates and serve, spooning any pan juices over the plate.
