Ingredients

The following ingredients have 6 Servings
  • 6 boneless, skinless chicken thighs (about 1½ pounds)
  • 1 small red onion, cut into 1-inch wedges
  • 8 to 10 new potatoes, quartered
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 2 cups mixed olive bar offerings (see Note)
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon onion powder
  • Lemon wedges, for serving
  • ½ cup extra-virgin olive oil
  • zest and juice from 1 large lemon about ¼ cup
  • ½ teaspoon kosher salt
  • ½ teaspoon red pepper flakes (optional)
  • ½ teaspoon freshly cracked black pepper
  • 3 garlic cloves, minced
  • ¼ cup chopped fresh flat-leaf parsley, plus more for serving
  • 1 tablespoon chopped fresh herbs or 1 teaspoon dried herbs such as thyme and rosemary

Instruction

  • Make the marinade
  • In a small bowl mix together the olive oil, lemon zest and juice, salt, red pepper flakes, pepper, garlic, parsley and herbs
  • Place the chicken thighs and onions in a bowl or gallon size ziploc bag
  • Pour the marinade over the top, turn to coat, cover and set aside in the fridge (this can be done up to 24 hours ahead of time)
  • Preheat the oven to 375° F with a rack in the center position.Place the potatoes on a rimmed sheet pan
  • Drizzle them with the olive oil and sprinkle with ½ teaspoon of the salt, toss to coat
  • Roast in the oven for 10 minutes
  • Remove the potatoes from the oven and add the chicken thighs, onion wedges, and olive bar offerings in between the potatoes
  • Pour any remaining marinade over everything
  • Season with pepper, onion powder, and remaining ½ teaspoon salt
  • Return the sheet pan to the oven and roast until the chicken is cooked through, about 35 minutes more
  • Set the oven to broil
  • Broil until chicken and veggies are lightly charred, 3 to 5 minutes
  • Squeeze lemon juice over the entire dish and sprinkle with additional parsley, serve family-style.