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Roasted Chicken Thighs with Sweet Potatoes and Olives

Prep Time: 15 minutes

Cook Time: 35 minutes

Servings: 4

Ingredients

  8 bone-in chicken thighs (1-1/2 to 1-3/4 lbs.), skinned

  4 tsp extra-virgin olive oil, divided

  1 tsp paprika, preferably smoked

  1 tsp dried thyme leaves

  1/2 tsp garlic salt

  2 large or 3 medium sweet potatoes (1-1/2 lb.)

  2 large or 3 medium sweet potatoes (1-1/2 lb.)

  1 cup Lindsay┬« Re-closeables Ripe Pitted Olives

  Cranberry chutney (optional)

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Directions

Heat oven to 375oF. Place chicken thighs in 13 x 9-inch glass baking dish. Spread 1/4 teaspoon of the oil over each chicken thigh. Combine paprika, thyme, garlic salt and, if desired, cayenne pepper; sprinkle evenly over chicken.

Scrub potatoes; cut into 1-inch chunks. Toss potatoes and shallots with remaining 2 teaspoons oil to coat lightly. Add olives; toss again. Spread into an even layer on a 15 x 10-inch jelly roll pan. Bake chicken and sweet potato mixture 35 minutes or until chicken is cooked through (160oF internal temperature) and vegetables are tender, stirring vegetables once. Arrange chicken and vegetables on serving plates; drizzle chicken juices from dish over all. Serve with cranberry chutney if desired.