Roasted Chilli-Citrus Chicken Thighs with Mixed Olives and Potatoes

Ingredients for Roasted Chilli-Citrus Chicken Thighs with Mixed Olives and Potatoes

• 450g 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

• 80ml fresh orange juice

• 3 tablespoons chilli powder

• 1 tablespoon paprika

• 1 tablespoon smoked paprika

• 2 teaspoons finely grated orange peel

• 1 teaspoon ground cumin

• 1/2 teaspoons dried oregano

• 1/2 teaspoons salt

• 2 tablespoons extra-virgin olive oil

• 240ml low-salt chicken broth

• 2 tablespoons coarsely chopped fresh coriander, divided

• 1 tablespoon coarsely chopped fresh parsley

• 50 olives (preferably mixed colours and sizes)

• Ingredient info: Smoked paprika is available at many supermarkets, at specialty foods stores, and from latienda.com.

• 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).

How to make Roasted Chilli-Citrus Chicken Thighs with Mixed Olives and Potatoes

Preheat oven to 204°C. 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, chilli powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoons salt in small bowl. Rub chilli 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 218°C. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped coriander, and chopped parsley, stirring to scrape up any chilli 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 240ml , 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 coriander and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.