Roasting everything in one pan melds the flavors. The herby baked chicken absorbs the briny taste of the olives and the potatoes cook in the chicken drippings, making them extra savory.

Joy Howard
Source: EatingWell Magazine, April 2020
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Ingredients

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Directions

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  • Preheat oven to 450 degrees F.

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  • Combine oil, oregano, thyme, garlic, pepper and salt in a small bowl. Transfer 1 tablespoon of the herb mixture to a medium bowl. Add potatoes and olives and stir to coat.

  • Pat chicken dry with paper towels. Rub with the remaining herb mixture.

  • Scatter the potatoes and olives in a 9-by-13-inch baking pan.

  • Place the chicken on top of the potatoes and olives and tuck in lemon wedges.

  • Bake until the potatoes are browned and an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers at least 165 degrees F, 40 to 45 minutes. Carefully squeeze the lemon wedges over the chicken.

  • Serve the chicken and vegetables topped with feta and more oregano and thyme, if desired.

Nutrition Facts

479.9 calories; protein 28.6g 57% DV; carbohydrates 32.8g 11% DV; exchange other carbs 2; dietary fiber 2.2g 9% DV; sugars 0.6g; fat 25g 39% DV; saturated fat 5.4g 27% DV; cholesterol 132.2mg 44% DV; vitamin a iu 170.4IU 3% DV; vitamin c 42.4mg 71% DV; folate 9.6mcg 2% DV; calcium 78mg 8% DV; iron 2.8mg 16% DV; magnesium 26.6mg 10% DV; potassium 295.8mg 8% DV; sodium 542.3mg 22% DV.