Roasted Chili-Citrus Chicken with Mixed Olives and Potatoes

* 1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges
* 8 large skinless chicken thighs
* 2 tbs fresh lime juice, divided
* 1/3 cup fresh orange juice
* 3 tbs chili powder
* 1 tbs paprika
* 1 tbs smoked paprika (or just extra paprika)
* 2 tsp finely grated orange peel
* 1 tsp cumin
* 1/2 tsp dried oregano
* 1/2 tsp salt
* 2 tbs extra-virgin olive oil
* 1 cup low-salt chicken broth
* 2 tbs chopped fresh cilantro
* 1 tbs chopped fresh parsley
* 50 olives (we like green best)

Preheat oven to 400 degrees F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.

Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tbs lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425. Turn chicken and potato wedges; spoon juices over. bake 10 minutes longer. Add chicken broth, 1 tbs cilantro and parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.

Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tbs cilantro, and serve.