One Pan Roasted Chicken with Potatoes, Wine and Olives

INGREDIENTS

1 1/4 lb

Yukon Gold potatoes

skinless, boneless chicken thighs (about 1 ½ pounds(

1/2 cup

green olives, such as Nocellara (also known as Castelvetrano)

garlic cloves

2 tbsp

fresh rosemary needles

2 tsp

fresh thyme leaves

3 tbsp

olive oil

1/2 tsp

salt

Freshly ground black pepper

1/2 cup

dry white wine, such as pinot grigio

1/2

lemon, sliced thin (peels, seeds, and all)