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Mediterranean Seaside Roasted Chicken

Name: Mediterranean Seaside Roasted Chicken
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1 teaspoon onion powder; 2 lbs boneless, skinless chicken thighs; 1/2 cup sun-dried tomatoes; 1 teaspoon salt, divided; 1 teaspoon garlic powder; 1/2 teaspoon ground black pepper; 1.5 lbs fingerling potatoes cut in half lengthwise; 2 tablespoons extra virgin olive oil, divided; 1 cup mixed Mediterranean olives, pitted; 1 large lemon, half sliced and half for juice; 1/2 cup marinated artichoke hearts; 1 small red onion, cut lengthwise into 8 wedges

Homey fingerling potatoes, juicy chicken thighs, and vibrant vegetables are enhanced by an array of Mediterranean delights. Roasting them together on a sheet pan with extra virgin olive oil, lemon slices, and a homemade spice mix gives you a beautifully caramelized and flavorful dish. This simple, l...



1 hr 15 min

TOTAL TIME

584

CALORIES

$2.36

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Ingredients

12 INGREDIENTS

4 SERVINGS

1 tsp onion powder

2 lbs boneless skinless chicken thighs

1/2 cup sun dried tomatoes

1 tsp salt

divided

1 tsp garlic powder

1/2 tsp ground black pepper

1 1/2 lbs fingerling potatoes

cut in half lengthwise

2 tbsp extra virgin olive oil

divided

1 cup mediterranean olives

pitted

1 large lemon

half sliced and half for juice

1/2 cup marinated artichoke hearts

1 small red onion

cut lengthwise into 8 wedges

Directions

PREPARATION

30 min

PREP TIME

45 min

COOK TIME

1 hr 15 min

TOTAL TIME

Preheat your oven to 400° F. Boil the fingerling potatoes in a pot of salted water for about 10 minutes until slightly tender. Drain well.

Mix the garlic powder, onion powder, pepper and 1/2 teaspoon of the salt. Rub this mixture over the chicken thighs. If possible, tie each thigh with butcher's twine for even cooking.

ROASTING

Spread the parboiled potatoes on a large rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and sprinkle with the remaining 1/2 teaspoon salt. Toss to coat.

Roast the potatoes on the center rack of the oven for 20 minutes.

Remove the baking sheet from the oven. Arrange chicken thighs, lemon slices, red onion wedges, mixed olives, artichoke hearts, and sun-dried tomatoes among the potatoes. Drizzle with the remaining 1 tablespoon olive oil.

Place the baking sheet back onto the center rack and bake for 20-25 minutes, or until the chicken is cooked through.

BROWNING

For a bit of char, set the oven to broil and broil the pan for an additional 3 minutes or until desired caramelization is achieved.

FINISHING

Carefully remove the pan from the oven. Squeeze the remaining lemon half over the pan, letting the juice mix with the flavors. Serve hot.