Roast Chicken Thighs with Lemon and Olives
Bone-in chicken thighs roasted on a bed of lemon slices, briny olives, garlic, and fresh herbs until deeply golden with a crispy skin and tender, juicy meat.
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 4 tbsp extra-virgin olive oil
- 2 lemon, thinly sliced
- 1/2 cup pitted Kalamata olives, halved
- 6 cloves garlic cloves, smashed
- 4 shallots, halved lengthwise
- 6 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
- 1/2 tsp dried oregano
- 1.5 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup dry white wine or chicken broth
Instructions
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1
Preheat oven to 425°F (220°C).
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2
Pat 4 pieces bone-in, skin-on chicken thighs completely dry with paper towels. Rub all over with half the 4 tbsp extra-virgin olive oil, then season generously with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper. Sprinkle 1/2 tsp dried oregano on the skin side.
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3
Arrange 2 thinly sliced lemon slices, 4 halved lengthwise shallots, and 6 cloves smashed garlic cloves in a single layer in a large oven-safe skillet or baking dish. Pour 1/4 cup dry white wine or chicken broth around the base. Lay 6 sprigs fresh thyme sprigs and 2 sprigs fresh rosemary sprigs on top. Drizzle with remaining olive oil.
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4
Set chicken thighs skin-side up on top of the aromatics. Scatter 1/2 cup halved pitted Kalamata olives around the chicken.
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5
Roast for 35-40 minutes, until the skin is deep golden brown and crispy and the internal temperature of the thickest part reaches 165°F (74°C). Do not cover.
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6
Let rest 5 minutes before serving. Spoon pan juices over the chicken and garnish with fresh herbs from the pan.