Lemon and Olive Roast Chicken Thighs

Crisp-skinned bone-in chicken thighs roasted with lemon, green olives, garlic and oregano.

60 min 4 servings Easy mediterranean

Ingredients

• 8 pcs bone-in chicken thighs
• 3 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 2 pcs lemons
• 4 clove garlic
• 100 g green olives

Steps

1. Heat the oven to 210 degrees Celsius.
2. Pat 8 chicken thighs very dry with paper towels.
3. Mix 3 tbsp of olive oil, 2 tsp of oregano, 1 tsp of paprika, 1 tsp of salt and 0.5 tsp of black pepper in a bowl.
4. Rub the mixture all over the chicken, under and over the skin.
5. Put the chicken in a large roasting pan, skin side up.
6. Cut 2 lemons into wedges and tuck them between the chicken pieces.
7. Smash 4 garlic cloves with the flat of a knife and scatter them in the pan.
8. Roast the chicken for 30 minutes.
9. Scatter 100 g of green olives around the chicken.
10. Roast for 15 more minutes until the skin is deep golden and the juices run clear.
11. Let the chicken rest for 5 minutes.
12. Squeeze a roasted lemon wedge over the chicken and serve with the pan juices.