Prep Time: 20 mins
Total Time: 1 hr 15 mins
Servings: 4 servings
Ingredients:
- 225g baby potatoes, halved
- 1 lemon, ends trimmed, thinly sliced, seeds removed
- 45ml extra-virgin olive oil, divided
- 1-2 teaspoons cannabis oil (adjust based on desired potency)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 500g bone-in, skin-on chicken thighs (about 8 pieces)
- 5ml sweet paprika
- 2 cloves garlic, finely chopped
- 30g chopped fresh parsley leaves
- 120ml pitted Kalamata, Castelvetrano, or mixed olives, halved
- 70g toasted sliced almonds
- 60ml white wine vinegar
- 110g feta, crumbled
Directions:
1. Preheat Oven.
- Preheat your oven to 220°C.
2. Prepare Potatoes:
- In a 33 cm x 23 cm baking dish, toss the halved baby potatoes, lemon slices, 30ml olive oil, 1.5ml salt, and a few grinds of black pepper.
3. Roast Potatoes:
- Roast in the oven for 14 to 16 minutes, until the potatoes just start to turn golden.
4. Prepare Chicken:
- Pat the chicken thighs dry with paper towels, then season all over with 7.5ml salt and 1.25ml pepper.
5. Season Chicken:
- Sprinkle the chicken with sweet paprika, drizzle with the remaining 15ml olive oil, and add the cannabis oil.
6. Roast Chicken and Potatoes:
- Return the baking dish to the oven and roast until the chicken skin is golden brown and an instant-read thermometer registers 74°C at the thickest part (without touching the bone), about 35 minutes. The potatoes should be crisp and golden.
7. Prepare the Sauce:
- Using tongs or a slotted spoon, transfer the chicken and potatoes to a serving platter.
- Carefully stir the chopped garlic into the hot pan drippings (there should be about 120ml drippings in the pan).
- Add parsley, olives, almonds, vinegar, and 5ml salt to the drippings and stir to combine.
8. Serve:
- Spoon the sauce over the chicken and potatoes on the platter. Crumble the feta over the top.