Name: Roasted Chili Citrus Chicken Thighs with Mixed Olives and Potatoes
Prep time: 40 minutes
Total time: 1 minutes
Yield: 4 Servings
Ingredients: 1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges; 8 large skinless chicken thighs with bones; 2 tablespoons (or more) fresh lime juice, divided; 1/3 cup fresh orange juice; 3 tablespoons chili powder; 1 tablespoon paprika; 1 tablespoon smoked paprika; 2 teaspoons finely grated orange peel; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 2 tablespoons extra-virgin olive oil; 1 cup low-salt chicken broth; 2 tablespoons coarsely chopped fresh cilantro, divided; 1 tablespoon coarsely chopped fresh parsley; 50 olives (preferably mixed colors and sizes)

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