Roast Chicken Thighs with Olives
A one-tray dinner: chicken thighs, potatoes, olives and lemon roasted together.
- Time
- 70 minutes
- Serves
- 4
- Level
- Easy
- Cuisine
- Mediterranean
Directions
- Heat the oven to 200 °C.
- Rub the chicken with salt, pepper, paprika and two tablespoons of the olive oil; rest for 10 minutes.
- Spread the potatoes, onion and lemon slices in a wide tray; drizzle with the remaining oil and the oregano.
- Set the chicken skin-side up on the vegetables.
- Tuck the rosemary sprigs in between.
- Roast for 40 minutes, then take the tray out, add the olives and turn the vegetables once in the juices.
- Roast a further 15 minutes, until the skin is crisp.
- ⚠ The olives go in near the end; added at the start they dry out and turn bitter.
Rate this recipe
No ratings yet — be the first.
One rating per visitor; you can change yours at any time. Ratings are real reader votes — no seeded or default scores.
Related
Recipe
Marinated Olives
The easiest way to turn plain brined olives into a meze overnight: olive oil, lemon zest, garlic and oregano.
Recipe
İmam Bayıldı (Stuffed Aubergines in Olive Oil)
The best-known of all olive-oil dishes: aubergines stuffed with onion and tomato, baked slowly.
Recipe
Gazpacho con Aceite de Oliva
Andalusia's cold soup: ripe tomato, cucumber and olive oil — the most cooling dish of a hot summer.
Recipe
Cabbage Rolls in Olive Oil
The winter roll: blanched cabbage leaves around spiced rice, cooked with lemon.