Ingredients

• For the chicken and potatoes:
• 1 ¹/₂ teaspoons smoked paprika
  
• 2 teaspoons kosher salt, divided
  
• ¹/₂ teaspoon coarsely ground black pepper
  
• 4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
  
• 1 pound Yukon gold potatoes, peeled
  
• 2 tablespoons extra-virgin olive oil, divided
  
• ¹/₂ cup hot tap water
  

• For the lemon-olive relish:
• ¹/₂ cup green olives, pitted and torn into quarters
  
• 2 tablespoons extra-virgin olive oil
  
• Zest of one lemon (about 1 to 2 teaspoons)
  
• Juice of one lemon (about 2 tablespoons)
  
• 1 large garlic clove, minced
  
• 2 tablespoons fresh mint, roughly chopped
  
• 2 tablespoons flat leaf parsley, roughly chopped
  
• 1 pinch kosher salt