Roasted Chili-Citrus Chicken Thighs with Mixed Olives and Potatoes

Ingredients

• 1 tablespoon fresh parsley
• 50 olives (preferably mixed colors and sizes)
• 1 pound Yukon Gold potatoes
• 8 large skinless chicken thighs with bones
• 2 tablespoons (or more) fresh lime juice
• ¹/₃ cup fresh orange juice
• Smoked paprika is available at many supermarkets, at specialty foods stores, and from latienda.com.
• + 10 more ingredients
• • 3 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon smoked paprika
  • 2 tablespoons fresh cilantro
  • 1 cup low-salt chicken broth
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 teaspoons orange peel

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 ...

View full recipe at Epicurious