Ingredients
8 bone-in chicken thighs (1-1/2 to 1-3/4 lbs.), skinned
4 teaspoons extra-virgin olive oil, divided
1 teaspoon paprika, preferably smoked
1 teaspoon dried thyme leaves
1/2 teaspoon garlic salt
1/8 teaspoon cayenne pepper (optional)
2 large or 3 medium sweet potatoes (1-1/2 lb.)
4 large shallots, peeled, cut crosswise into thick slices
1 can Lindsay® Black Ripe Pitted Olives, drained
Cranberry chutney (optional)