Post by wilderness on Sept 25, 2018 8:29:43 GMT -5
Sheet-Pan Chicken with Lemons and Green Olives-annrms
Makes: 4 servings
Ingredients
2 tablespoons extra virgin olive oil
8 bone-in chicken thighs with skin (2 1/2 to 3 lb.)
3/4 teaspoon coarse salt
3/4 teaspoon smoked paprika
2 lemons, quartered
2 shallots, quartered
1 cup green olives (with or without pits), rinsed
2 tablespoons butter
Directions
Preheat oven to 400 degrees F. Coat a 15 x 10-inch baking pan with the olive oil. Add chicken to pan, turning to coat both sides with oil. Season chicken with salt and 1/2 teaspoon of the paprika. Place lemons and shallots in pan around chicken. Roast 30 to 40 minutes or until skin is browned and chicken is done (175 degrees F).
Remove pan from oven. Squeeze lemon juice over chicken. Transfer chicken to a platter; cover with foil to keep warm. Transfer liquid from pan to a glass measure. Skim off fat; return liquid to pan. Stir in olives, butter, and remaining 1/4 teaspoon paprika. Roast 5 minutes to warm olives and melt butter. Spoon sauce, olives, and shallots over chicken. Serve with mashed potatoes or couscou
Preheat oven to 400 degrees F. Coat a 15 x 10-inch baking pan with the olive oil. Add chicken to pan, turning to coat both sides with oil. Season chicken with salt and 1/2 teaspoon of the paprika. Place lemons and shallots in pan around chicken. Roast 30 to 40 minutes or until skin is browned and chicken is done (175 degrees F).
Remove pan from oven. Squeeze lemon juice over chicken. Transfer chicken to a platter; cover with foil to keep warm. Transfer liquid from pan to a glass measure. Skim off fat; return liquid to pan. Stir in olives, butter, and remaining 1/4 teaspoon paprika. Roast 5 minutes to warm olives and melt butter. Spoon sauce, olives, and shallots over chicken. Serve with mashed potatoes or couscou
