Sheet Pan Crispy Roasted Chicken With Rosemary, Olives & Potatoes
You can use chicken legs or hindquarters in place of thighs. It is important to keep the vegetables cut in uniform pieces to make sure they roast evenly. Find video...
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Cooking tools:
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 1⁄4 cup (60 ml) olive oil
- 11⁄2 tablespoons minced fresh rosemary
- 2 teaspoons sweet paprika
- 2 garlic cloves, chopped
- 1 teaspoon sea salt, plus more for the
- 1⁄2 teaspoon freshly ground black pepper, plus more for the chicken
- 4 bone-in, skin-on chicken thighs, trimmed
- 11⁄2 pounds (680 g) fingerling potatoes, cut into bite-size pieces
- 2 medium carrots, cut into bite-size pieces
- 1 (14-ounce/395-g) can artichoke hearts, drained and halved
- 1 cup (7 ounces/200 g) pitted green olives
- 1⁄4 cup (1⁄4 ounce/7 g) chopped fresh flat-leaf parsley
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