Ingredients:

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 3 lbs bone-in, skin-on chicken thighs
  • 1 cup pitted Kalamata olives
  • 2 cups cherry tomatoes
  • 1 medium red onion, cut into wedges
  • 1 lemon, sliced into rounds
  • 2 tbsp extra-virgin olive oil
  • fresh parsley, chopped

Instructions:

  1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper until emulsified.
  2. Place chicken thighs in the bowl or a zip-top bag and massage the marinade into the skin and underside of the meat.
  3. Let the chicken marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
  4. Preheat the oven to 400°F (200°C). Drizzle 2 tbsp of olive oil across the bottom of a 9x13 inch baking dish or cast-iron skillet.
  5. Scatter the red onion wedges, cherry tomatoes, and pitted olives across the pan.
  6. Position the marinated chicken thighs skin-side up on top of the vegetables and tuck lemon slices around the meat.
  7. Roast for 35–45 minutes until the chicken is cooked through and the skin is mahogany-colored.
  8. Garnish with chopped fresh parsley before serving.