Paprika Roasted Chicken with Tzatziki, Artichokes and Olives

Serves 4


4 medium bone-in and skin on chicken thighs
2 t vegetable oil
½ t salt (+ or – to taste)
½ t white pepper
1 very large clove garlic rough chopped
3 T chopped preserved lemon
1 t lemon zest
1 t good paprika
1 ½ C canned artichoke hearts, halved
15 kalamata olives, halves
4 sprigs fresh rosemary


  • Pour a bit of oil in the bottom of a small glass roasting dish, just big enough to lay the 4 thighs without them touching. Place each of the thighs in the pan and sprinkle with a bit of kosher salt.
  • In a glass bowl combine the yogurt, garlic, more salt, white pepper, preserved lemon, lemon zest and half the paprika. Stir to combine. Divide the mixture evenly over the chicken breasts, covering the top of each. Place the drained artichokes and olives all around and on the chicken. Sprinkle the rest of the paprika over all of it and drizzle with a bit more oil. Place a sprig of rosemary on top of each breast.
  • Roast in a 375 degree F oven for about 45 minutes or until the chicken is done. Remove, cover and let sit for about 5 minutes. Serve with butter sautéed Yukon potatoes.

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