One Pan Roasted Chicken with Potatoes, Wine and Olives
Everyone loves roasted chicken. But when you can make it in one pan, along with potatoes, wine, and olives, you've got a truly delicious meal!
Servings: 4 servings
- 1 ¼ pounds Yukon Gold potatoes
- 8 skinless boneless chicken thighs (about 1 ½ pounds(
- ½ cup green olives such as Nocellara (also known as Castelvetrano)
- 6 garlic cloves
- 2 tablespoons fresh rosemary needles
- 2 teaspoons fresh thyme leaves
- 3 tablespoons olive oil
- ½ teaspoon salt
- Freshly ground black pepper
- ½ cup dry white wine such as pinot grigio
- ½ lemon sliced thin (peels, seeds, and all)
Position a rack in the lower third of the oven and preheat it to 400 degrees F.
Peel the potatoes, cut lengthwise in half, and then cut each half lengthwise into quarters to make 8 wedges per potato
In a roasting pan large enough to hold everything, put the chicken, potatoes, olives, garlic, rosemary, and thyme. Drizzle with the olive oil and sprinkle with the salt and several grinds of pepper. Toss everything together with your hands, then arrange the chicken and everything else, as much as possible, in a single layer. Pour the wine around the edges of the pan and arrange the lemon slices around the chicken.
Roast until the chicken is cooked through (internal temperature of 170 degrees F), about 45 minutes. Transfer the chicken to a plate and cover to keep warm.
Raise the oven temperature to 425 degrees F and carefully adjust the rack to the center of the oven. Return the potatoes to the oven and continue roasting until they are golden, about 15 minutes longer.
Transfer the potatoes with all their seasonings to a large serving platter, top with the chicken, and serve family style. Or return the chicken to the roasting pan and serve right from the pan, as I do.
Calories: 508kcal | Carbohydrates: 23g | Protein: 48g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 772mg | Potassium: 1207mg | Fiber: 5g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 26.9mg | Calcium: 103mg | Iron: 7.3mg