Ingredients
-
8 bone-in, skin-on chicken thighs
-
About 2 teaspoons kosher salt
-
About 1 teaspoon black pepper
-
2 fennel bulbs, trimmed and cut into wedges
-
1 red onion, cut into wedges
-
1.5 pounds baby Yukon Gold potatoes, halved
-
3 fresh rosemary sprigs
-
About 2 tablespoons McEvoy Ranch Organic Garlic Olive Oil, for roasting
-
1 cup McEvoy Ranch Pitted Olives
-
1 lemon, halved
Instructions
Heat the oven to 425°F, and season the chicken thighs with salt and pepper.
In a large roasting pan, toss the fennel, onion, potatoes, and rosemary sprigs with a drizzle of McEvoy Ranch Organic Garlic Olive Oil and a pinch of salt. Spread into an even layer.
Nestle the chicken skin-side up among the vegetables, and brush the skin with a bit of McEvoy Ranch Organic Garlic Olive Oil. Roast until the skin is deeply golden and crisp and the thighs reach 175°F inside. Scatter the olives into the pan and cook for an additional 10 minutes or so.
Remove the roasting pan from the oven and squeeze the lemon over the vegetables in the hot pan and toss them in the juices. Let everything rest for 5 minutes.
Transfer to a platter, spoon over the pan juices, and serve with crusty bread.
