Roasted Chili-Citrus Chicken Thighs with Mixed Olives and Potatoes

Ingredients

• 3 tablespoons chili powder 
• 2 tablespoons cilantro leaves fresh divided coarsely chopped
• 1 tablespoon parsley fresh coarsely chopped
• 1 teaspoon ground cumin 
• 2 tablespoons juice of lime fresh divided ()
• 1 cup low-salt chicken broth 
• 2 tablespoons olive oil extra-virgin
• 50  olives mixed (preferably colors and sizes)
• 0.3 cup orange juice fresh
• 2 teaspoons orange peel finely grated
• 0.5 teaspoon oregano dried
• 1 tablespoon paprika 
• 0.5 teaspoon salt 
• 8 large chicken thighs skinless with bones
• 1 tablespoon paprika smoked
• 1 pound yukon gold potatoes peeled cut into 3/4-inch-wide wedges

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• stove

Directions

1. Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes.
2. Drain.
3. Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet.
4. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside.
5. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken.
6. Drizzle olive oil over chicken and potatoes.
7. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425°F. Turn chicken and potato wedges; spoon juices over.
8. Bake 10 minutes longer.
9. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over.
10. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.
11. Carefully transfer chicken and potatoes to platter, keeping potatoes intact.
12. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes.
13. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired.
14. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.