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

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

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Roasted Chili-Citrus Chicken Thighs with Mixed Olives and Potatoes

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Ingredients:

Serving

1 lb yukon gold potatoes, peeled, cut into 3/4-inch-wide wedges
8 large skinless chicken thighs with bones
2 tbsp (or more) fresh lime juice, divided
1/3 cup fresh orange juice
3 tbsp chili powder
1 tbsp paprika
1 tbsp smoked paprika
2 tsp finely grated orange peel
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
2 tbsp extra-virgin olive oil
1 cup low-salt chicken broth
2 tbsp coarsely chopped fresh cilantro, divided
1 tbsp 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.
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'tsp buckle at high heat.try chicago metallic's large jelly roll pan ($16 at target.com).

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	248.28 Kcal (1039 kJ)
Calories from fat	131.63 Kcal
		% Daily Value*
Total Fat	14.63g	23%
Cholesterol	0.75mg	0%
Sodium	1063.59mg	44%
Potassium	752.8mg	16%
Total Carbs	29.88g	10%
Sugars	4.05g	16%
Dietary Fiber	5.69g	23%
Protein	4.72g	9%
Vitamin C	35.7mg	60%
Vitamin A	0.1mg	4%
Iron	94mg	522%
Calcium	74.4mg	7%

Amount Per 100 g
Calories	97.48 Kcal (408 kJ)
Calories from fat	51.68 Kcal
		% Daily Value*
Total Fat	5.74g	23%
Cholesterol	0.29mg	0%
Sodium	417.57mg	44%
Potassium	295.55mg	16%
Total Carbs	11.73g	10%
Sugars	1.59g	16%
Dietary Fiber	2.23g	23%
Protein	1.85g	9%
Vitamin C	14mg	60%
Vitamin A	0.1mg	4%
Iron	36.9mg	522%
Calcium	29.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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