• Marinate chicken. Combine chicken thighs with olive oil, lemon juice, paprika, coriander, lemon zest, salt, pepper, and turmeric, tossing to coat. Let sit for at least 1 hour or overnight.
• Meanwhile, make olive walnut vinaigrette. Combine sliced olives with chopped walnuts, parsley, basil, garlic, extra virgin olive oil, and sherry vinegar in a medium bowl. Season with salt and pepper and let sit for 30 minutes.
• Preheat oven to 425 degrees F.
• Pour ½ cup chicken stock and 3 sprigs thyme in bottom of a sheet pan. Place marinated chicken directly on top and roast for 40-45 minutes or until golden brown and the juices run clear. Let rest for 10 minutes.
• Meanwhile, roast potatoes. Toss halved potatoes with olive oil, garlic powder, salt, and pepper. Lay on a sheet pan and roast for 30-35 minutes or until tender. Sprinkle parmesan on top and toss together.
• Arrange potatoes and chicken on a serving platter. Spoon olive walnut vinaigrette on top and serve with extra vinaigrette on the side.

Notes:

• You can marinate the chicken overnight if desired.
• You can skip the garlic parmesan roasted potatoes and serve the chicken with any variety of sides such as mashed potatoes, egg noodles, rice pilaf, or roasted broccoli.