ingredients

1 pound small red new potatoes, halved

3 Tablespoons Pompeian Mild Taste Olive Oil, divided

1 ½ teaspoon Kosher salt

2 pounds boneless, skinless chicken thighs

1 small red onion, cut into wedges

1 (12-ounce) jar marinated artichoke hearts, drained

1 cup pitted green olives, drained

1 Tablespoon Italian seasoning

Chopped fresh parsley, optional

Lemon wedges, for serving, optional

preparation

  1. Heat oven to 375°F (190ºC) with rack set in middle position.
  2. Toss potatoes with 1 Tablespoon Pompeian Mild Taste Olive Oil and ½ teaspoon salt on a large baking sheet. Arrange in an even layer and roast 15 minutes.
  3. Nestle chicken thighs, onion, and artichoke hearts between potatoes then spoon olives over top. Drizzle 1 Tablespoon Pompeian Mild Taste Olive Oil over chicken then sprinkle with Italian seasoning and 1 teaspoon salt.
  4. Roast until a thermometer inserted in the centers of the chicken thighs registers 165ºF (74ºC), about 35 minutes.
  5. Drizzle remaining 1 Tablespoon Pompeian Mild Taste Olive Oil over chicken and vegetables right before serving. If using, sprinkle parsley on top and serve with lemon wedges.

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