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
- Heat oven to 375°F (190ºC) with rack set in middle position.
- 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.
- 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.
- Roast until a thermometer inserted in the centers of the chicken thighs registers 165ºF (74ºC), about 35 minutes.
- 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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