Wellness
Nutrition
Calories: 280
Protein: 14 g
Carbohydrates: 42 g
Fat: 7 g
Fibre: 11 g
Sodium: 460 mg
Dinner
Roasted Lemon Herb Chicken Thighs with Kalamata Olives
5 min read
Crispy-skinned bone-in chicken thighs roasted in a single skillet with whole garlic cloves, red onions, briny Kalamata olives, and fresh rosemary.
Prep15 min
Cook40 min
Serves4
DifficultyEasy
What you'll need
Ingredients
4 bone-in, skin-on chicken thighs (trimmed of excess fat)
1 medium red onion, cut into wedges
8 whole garlic cloves, peeled
3/4 cup Kalamata olives, pitted
1 organic lemon, cut into wedges
2 tbsp extra virgin olive oil
1 tbsp fresh rosemary, roughly chopped
1 tbsp fresh thyme leaves
1 tsp dried oregano
1 tsp sea salt
1/2 tsp freshly cracked black pepper
Let's make it
Instructions
1
Preheat oven to 400°F (200°C).
2
Pat chicken thighs thoroughly dry with paper towels to ensure a crisp skin. Season all sides with sea salt, black pepper, and dried oregano.
3
In a large oven-safe skillet or roasting pan, toss the red onion wedges, whole garlic cloves, Kalamata olives, and lemon wedges with 1 tablespoon of olive oil.
4
Nestle the seasoned chicken thighs skin-side up among the aromatics. Drizzle the remaining 1 tablespoon of olive oil over the chicken skin and scatter fresh rosemary and thyme on top.
5
Roast uncovered for 35 to 40 minutes, until the chicken skin is deeply golden and the internal temperature reaches 165°F (74°C).
6
Rest for 5 minutes, spooning pan juices over the chicken before serving.
Step by step
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