Lemon and Herb-Roasted Chicken Thighs

Lemon and Herb-Roasted Chicken Thighs

I found this recipe on myrecipes.com by Oxmoor House. If you love olives, lemon, and tender chicken like we do, this dish is for you. It is so easy and good. Marinate the chicken the evening before or early in the day for the most flavorful results.

As a side dish, I roasted cauliflower in another pan. Toss cut-up cauliflower with olive oil, salt and pepper. Spread on jelly roll pan lined with non-stick foil.  Roast at the same temperature for 20 minutes.

Ingredients

2 tablespoons chopped fresh oregano (1 tsp dried)

2 tablespoons chopped fresh rosemary (1 tsp dried)

1 tablespoon chopped fresh thyme (1 ½ tsp dried)

1 teaspoon grated fresh lemon rind

1/4 cup fresh lemon juice

1 1/2 tablespoons olive oil (I used 3 tablespoons)

1/4 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

4 garlic cloves, minced (about 2 tablespoons) – (I used 2 garlic cloves)

1/4 cup coarsely chopped green olives with pimentos (such as Sicilian)

8 (3-ounce) skinless, boneless chicken thighs

Preparation

1. Combine first 10 ingredients in a large zip-top plastic bag. Remove 2 tablespoons marinade mixture; place in a small bowl, and stir in olives. Set aside.
2. Add chicken to remaining marinade, tossing well to coat. Seal bag, and marinate in refrigerator 1 hour.
3. Preheat oven to 450°.
4. Remove chicken from marinade; discard marinade. Place chicken on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until done. Place chicken on a serving platter. Spoon reserved olive mixture evenly over chicken.

Serves 4.