Chicken Thighs with Potato, Lemon & Castelvetrano Olives
We asked La Crema chef Tracey Shepos Cenami to come up with a simple but delicious mid-week meal. This Mediterranean-inspired dish makes the most out of a few ingredients and has a flavor profile that matches our Sonoma Coast Chardonnay.
Chicken Thighs with Potato, Lemon & Castelvetrano Olives. Proof recipes that pair wine and food don’t have to be complicated.
Why the pairing works:
“The lemon and herb marinade highlight the citrus notes of the wine while the potatoes cooked in the chicken fat add some richness.” Chef Tracey adds “The olives are slightly briny but also buttery, playing off that same composition in the wine.”
What’s a Castelvetrano Olive?
Castelvetrano olives are a Sicilian olive that has become more and more popular lately. They are mild in flavor, lightly saleted (for an olive) and have a meaty texture that plays well off the chicken and potatoes in this dish.
{Recipe Follows Photos}
Salt, citrus and the rich, roasted thighs combine for an amazing one-dish dinner.
Mid-week simplicity paired with our Sonoma Coast Chardonnay.
Chicken Thighs with Potato, Lemon & Castelvetrano Olives
Author: Chef Tracey Shepos Cenami
Recipe type: Main
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 8 sprigs oregano, leaves picked (½ cup packed)
- 5 cloves garlic
- 2 lemons, one zested and one cut into 1/8
- 2 tsp. cumin
- 3 Tbsp. olive oil
- 8 chicken thighs (1½ lbs), bone in, skin on
- 2 large Russet potatoes, peeled and cut into ½-inch circles
- 1 cup castelvetrano olives, pitted & drained
- 4 tsp. kosher salt
Instructions
- Preheat oven to 350⁰F.
- In a food processor, add oregano, garlic, lemon zest, cumin and 2 tablespoons oil. Process until chopped. Place mixture in large bowl and toss with chicken thighs.
- In a 10-inch cast iron pan, layer 1 tablespoon oil and top with potatoes and sprinkle with 2 teaspoons salt. Place chicken thighs on top and sprinkle again with 2 teaspoons salt. Scatter lemon wedges in between chicken thighs.
- Place the pan over medium heat, cook for 5 minutes or until the edges start to brown. Immediately place the pan on the top rack in the oven and bake for 10 minutes. Adjust oven temperature to 400⁰F and cook for another 25 minutes or until chicken is browned and internal temperature reaches 160⁰F. Scatter olives on top and serve.
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