Sheet Pan Spanish Chicken, Sweet Potato & Olives

INGREDIENTS

bone-in skin-on chicken thighs (preferably free-range, organic)

med-size sweet potatoes (cut into 1” thick wedges)

med-size red bell peppers (sliced 1” thick)

in med-size Spanish onion (cut into 1/6ths with stemstact)

green olives (Castelvetrano or Manzanilla)

2 tsp

spicy smoked Spanish paprika

1 tsp

dried thyme

1 tsp

garlic powder

2 cloves

minced garlic

1/2

lemon ( cut into wedges)

3 tbsp

extra virgin olive oil (EVOO)

Kosher salt

Freshly-cracked black pepper

Fresh parsley (for garnish)