Ingredients
2Tbsp.extra virgin olive oi
8bone-in chicken thighs with skin(2 1/2 to 3lb.)
Add chicken to pan, turning to coat both sides with oil.
Season chicken with salt and 1/2 teaspoon of the paprika.
Credit: Blaine Moats
Place lemons and shallots in pan around chicken.
Roast 30 to 40 minutes or until skin is browned and chicken is done (175 F).
Remove pan from oven.
Squeeze lemon juice over chicken.
Transfer chicken to a platter; cover with foil to keep warm.
Transfer liquid from pan to a glass measure.
Skim off fat; return liquid to pan.
Stir in olives, butter, and remaining 1/4 teaspoon paprika.
Roast 5 minutes to warm olives and melt butter.
Spoon sauce, olives, and shallots over chicken.
Serve with mashed potatoes or couscous.
2,000 calories a day is used for general nutrition advice.
