Sheet-pan Chicken With Lemons And Green Olives

2 tablespoon extra virgin olive oil

8 bone-in chicken thighs with skin (2 ½ to 3 lb.)

0.75 teaspoon coarse salt

0.75 teaspoon smoked paprika

2 lemons, quartered

2 shallots, quartered

1 cup green olives (with or without pits), rinsed

2 tablespoon butter

Preheat oven to 400° F. Coat a 15 x 10-inch baking pan with the olive oil. Add chicken to pan, turning to coat both sides with oil. Season chicken with salt and ½ teaspoon of the paprika. Place lemons and shallots in pan around chicken. Roast 30 to 40 minutes or until skin is browned and chicken is done (175° F).
Remove pan from oven. Squeeze lemon juice over chicken. Transfer chicken to a platter; cover with foil to keep warm. Transfer liquid from pan to a glass measure. Skim off fat; return liquid to pan. Stir in olives, butter, and remaining ¼ teaspoon paprika. Roast 5 minutes to warm olives and melt butter. Spoon sauce, olives, and shallots over chicken. Serve with mashed potatoes or couscous.