Roasted Chili Citrus Chicken Thighs With Mixed Olives And Potatoes Recipes

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ROAST CHICKEN WITH POTATOES AND OLIVES



Roast Chicken with Potatoes and Olives image

Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish. "This entire meal comes together on a single rimmed baking sheet. It's comforting and ridiculously simple." -Claire Saffitz, assistant food editor

Categories     Chicken     Olive     Potato     Poultry     Vegetable     Dinner     Root Vegetable     Coffee Grinder     Bon Appétit

Number Of Ingredients 13

1 bay leaf, crushed
1 teaspoon fennel seeds
1/2 teaspoon crushed red pepper flakes; plus more for serving (optional)
1 1/2 pounds fingerling potatoes, halved
1/2 cup pitted Kalamata olives
4 tablespoons olive oil, divided
Kosher salt
freshly ground pepper
4 chicken legs (thigh and drumstick; about 3 pounds)
1/2 cup fresh flat-leaf parsley leaves with tender stems
1 teaspoon finely grated lemon zest
Special equipment:
A spice mill

Steps:

  • Preheat oven to 450°F. Pulse bay leaf, fennel seeds, and 1/2 teaspoon red pepper flakes in spice mill until finely ground.
  • Toss potatoes, olives, 2 tablespoons oil, and half of spice mixture in a large bowl; season with salt and pepper.
  • Place chicken on a rimmed baking sheet and rub with remaining 2 tablespoons oil; season with salt and pepper and rub with remaining spice mixture.
  • Arrange potato mixture around chicken. Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35-45 minutes. Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around.

ROASTED CHILI-CITRUS CHICKEN THIGHS WITH MIXED OLIVES AND POTATOES



Roasted Chili-Citrus Chicken Thighs with Mixed Olives and Potatoes image

Provided by Marlena Spieler

Categories     Chicken     Olive     Potato     Roast     Low Cal     High Fiber     Dinner     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 19

1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges
8 large skinless chicken thighs with bones
2 tablespoons (or more) fresh lime juice, divided
1/3 cup fresh orange juice
3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon smoked paprika
2 teaspoons finely grated orange peel
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 cup low-salt chicken broth
2 tablespoons coarsely chopped fresh cilantro, divided
1 tablespoon coarsely chopped fresh parsley
50 olives (preferably mixed colors and sizes)
Ingredient info: Smoked paprika is available at many supermarkets, at specialty foods stores, and from latienda.com.
Equipment tip:
A heavy-duty rimmed baking sheet, a.k.a. half sheet pan or jelly roll pan (12x17 inches), is ideal for roasting the chicken thighs and lots of other foods. The low rim allows for efficient roasting, and this sturdy pan won't buckle at high heat.Try Chicago Metallic's large jelly roll pan ($16 at target.com).

Steps:

  • Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.
  • 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.
  • 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.

ROASTED LEMON CHICKEN THIGHS WITH POTATOES



Roasted Lemon Chicken Thighs with Potatoes image

Roasted lemon chicken thighs with potatoes is a one-pan dinner prepared in 5 minutes with only 7 ingredients. It's a quick and easy meal for every day.

Provided by chpmnk42

Categories     Baked Chicken Thighs

Time 50m

Yield 6

Number Of Ingredients 7

6 medium bone-in, skin-on chicken thighs
salt and freshly ground black pepper to taste
¼ cup olive oil
1 ½ pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
1 medium lemon, sliced
10 cloves garlic, peeled
¼ cup chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Season chicken thighs with salt and pepper on all sides.
  • Heat olive oil in a roasting pan set over two burners at medium-high heat. Sear chicken skin-side down in the hot oil for 5 to 7 minutes. Turn chicken thighs and add potatoes. Mix potatoes with oil. Add lemon slices and garlic cloves and toss everything together so potatoes and garlic are well-coated in olive oil.
  • Transfer chicken to the oven and cook until chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the oven and stir in the parsley before serving.

Nutrition Facts : Calories 935.5 calories, Carbohydrate 24 g, Cholesterol 284.1 mg, Fat 56.5 g, Fiber 2.8 g, Protein 79.5 g, SaturatedFat 14.5 g, Sodium 266.4 mg, Sugar 0.1 g

ONE POT CHICKEN WITH OLIVES AND POTATOES



One Pot Chicken with Olives and Potatoes image

Provided by Tia Mowry

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 22

1/4 cup all-purpose flour
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
6 boneless, skinless chicken thighs
4 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, thinly sliced
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon turmeric
1/8 teaspoon cayenne
3/4 cup white wine, such as Pinot Grigio
4 cups chicken stock
2 sprigs fresh thyme
2 small Yukon Gold potatoes, cut into 1/2-inch cubes
1 lemon, 4 thin slices plus the juice of the remaining lemon
1/2 cup pitted green olives
Salt and pepper
1/4 cup fresh parsley leaves, chopped

Steps:

  • For the chicken: In a large bowl, combine the flour, salt, garlic powder, mustard, paprika and pepper; mix well. Add the chicken to the bowl, and toss gently to coat. Remove the chicken, shake off any excess flour, and set aside.
  • Heat a large Dutch oven over medium-high heat, and add 3 tablespoons of the olive oil. When hot, add the chicken and cook until golden brown on one side, 3 to 5 minutes. Flip, and continue cooking on reverse side, another 2 minutes. Remove the chicken to a plate and let sit.
  • For the sauce and vegetables: To the Dutch oven (still over medium-high heat), add the remaining tablespoon oil if needed. Then add the onion, garlic and salt; cook until translucent, 3 to 4 minutes. Evenly sprinkle the cumin, turmeric and cayenne over the onion mixture, and saute for an additional 1 minute. Pour in the wine, scraping up any browned bits on the bottom of the pan, and cook until the wine has reduced by half, 5 to 10 minutes. Add the chicken stock, bring to a boil, and then add the thyme, potatoes, lemon slices and lemon juice; stir gently. Cover and cook until the potatoes are easily pierced with a fork, 10 to 12 minutes. Reduce the heat to a simmer, and add the seared chicken thighs and the olives. Gently push the chicken into the sauce, so it is partially covered; cook for another 10 to 12 minutes. Adjust the salt and pepper to taste, stir in the parsley and serve.

ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES



Roasted Chicken Thighs with Peppers & Potatoes image

My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. -Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

2 pounds red potatoes (about 6 medium)
2 large sweet red peppers
2 large green peppers
2 medium onions
2 tablespoons olive oil, divided
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme, divided
3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
8 boneless skinless chicken thighs (about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.

Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 221mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

SUPER EASY ROASTED CHICKEN THIGHS



Super Easy Roasted Chicken Thighs image

Roasted chicken thighs that hubby says "almost taste like fried!"

Provided by AMJcooks

Time 35m

Yield 10

Number Of Ingredients 3

5 pounds skin-on chicken thighs
1 teaspoon adobo seasoning, or to taste
1 tablespoon olive oil

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Place a rack on a baking sheet.
  • Place chicken, skin-side down, on the rack. Liberally sprinkle with adobo seasoning. Turn chicken over, brush olive oil on skin, and liberally sprinkle with adobo.
  • Roast in the preheated oven until the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 388 calories, Carbohydrate 0.1 g, Cholesterol 141.4 mg, Fat 24.9 g, Fiber 0.1 g, Protein 38.1 g, SaturatedFat 6.8 g, Sodium 127.8 mg

ROASTED CHICKEN THIGHS WITH POTATOES, ARTICHOKES AND LEMON



Roasted Chicken Thighs With Potatoes, Artichokes and Lemon image

Make and share this Roasted Chicken Thighs With Potatoes, Artichokes and Lemon recipe from Food.com.

Provided by run for your life

Categories     One Dish Meal

Time 1h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

1/4 cup plus 3 tbsp olive oil
4 large chicken thighs
salt and pepper
1 (10 ounce) package frozen artichoke hearts
1 lemon
1 lb small potato, such as baby yukno golds (cut in half if over 2 inches)
4 small sprigs fresh thyme

Steps:

  • Preheat oven to 450.
  • Lightly oil a heavy-duty rimmed baking sheet.
  • Put the chicken thighs on the baking sheet with plenty of room in between them. Season well with salt and pepper and roast in the hot oven for 15 minutes.
  • Meanwhile, remove the artichokes from their package and rinse them in a colander under warm water to separate them and to begin to thaw them (it's fine if they're still partially frozen when you roast them.) Drain them well.
  • Thinly slice half the lemon and juice the other half.
  • Measure 4 tsp of the juice into a small bowl and whisk in 3 Tbsp of the olive oil. Season to taste with salt and pepper.
  • Put the artichokes in a large bowl with the potatoes, thyme sprigs, lemon slices, the remaining 1/4 cup olive oil, 1 tsp salt, and a few grinds of pepper. Toss to coat well.
  • When the thighs have roasted for 15 minutes, take the baking sheet out of the oven. Dump the artichokes, potatoes, and lemon slices onto the baking sheet in the empty spots surrouding the thighs. Try to distribute things more or less evenly and in a single layer so the vegetables get nicely browned. Keep the lemon slices toward the center of the pan so they don't burn.
  • Continue roasting until the chicken skin is crisp, the meat cooked through, and the artichokes and potatoes are tender and browned, about 30-40 minutes.
  • Divide the thigs and vegetables among four plates.
  • Drizzle each serving with the lemon vinaigrette.

Nutrition Facts : Calories 427.1, Fat 28.3, SaturatedFat 6, Cholesterol 79, Sodium 123.5, Carbohydrate 24.7, Fiber 5.9, Sugar 1.7, Protein 20.2

CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA



Chile-Roasted Chicken With Honey, Lemon and Feta image

A little sweet, a little spicy and very citrusy, this easy chicken recipe hits all the right notes, making it the kind of weeknight dinner you'll put on repeat. The feta adds a creamy, salty bite that's softened by the lemon and honey, while rosemary and red-pepper flakes round out the flavors. Serve this with a loaf of crusty bread or flatbread for scooping up all the tangy pan juices. You won't want to leave a drop behind.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 10

3 pounds bone-in, skin-on chicken thighs and drumsticks (to substitute breasts, see Tip)
Salt and black pepper
2 large garlic cloves, finely grated or crushed to a paste
1 tablespoon honey
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 teaspoon red-pepper flakes, plus more for serving
2 fresh rosemary sprigs
1 lemon, preferably a Meyer lemon, thinly sliced and seeded
2 ounces feta, crumbled into large pieces (a heaping 1/2 cup)
Chopped mint, dill or parsley, for serving

Steps:

  • Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
  • Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
  • Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
  • Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.

ROASTED CHICKEN THIGHS WITH TOMATOES, OLIVES, AND FETA



Roasted Chicken Thighs with Tomatoes, Olives, and Feta image

Roasting chicken thighs with tomatoes and olives couldn't be simpler. The resulting tender meat and crisp skin are set off by mint for freshness and briny feta. Serve with crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h

Number Of Ingredients 9

8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
3 tablespoons extra-virgin olive oil
1 pint grape tomatoes, halved lengthwise
1/2 cup pitted Spanish olives
6 medium shallots, halved lengthwise and peeled (about 6 ounces)
3 sprigs fresh thyme
Coarse salt and freshly ground pepper
Fresh mint leaves, for garnish
Feta cheese, crumbled, for garnish

Steps:

  • Preheat oven to 375 degrees. Combine chicken, oil, tomatoes, olives, shallots, and thyme in a large bowl. Season with salt and pepper and toss. Transfer to a rimmed baking sheet and spread chicken mixture, skin side up, in a single layer. Roast until a thermometer inserted into thickest parts of the thighs (do not touch bones) reaches 165 degrees, 35 to 40 minutes.
  • Transfer chicken to a platter and loosely cover with foil. Return vegetables to oven and roast until golden brown in places, about 10 minutes more. Transfer vegetables and accumulated juices to platter with chicken, and season with salt and pepper. Garnish with mint and feta.

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2020-01-28 Instructions. Preheat oven to 450 degrees F and prepare large 9 x 13 baking dish with walls. To the dish, add chicken, potatoes, carrots, onion, garlic and bay leaves. Drizzle …
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OVEN ROASTED LEMON CHICKEN THIGHS WITH ARTICHOKES AND …
2013-10-27 Preheat oven to 375 Deg f. In a roasting pan evenly place the slices from one of the lemons, half the red onion slices and the garlic. Rinse and pat dry the chicken thighs and …
From pineappleandcoconut.com


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