Categories: chicken
Ingredients
- 8 chicken thighs
- 3 tablespoons olive oil
- 1 medium shallot, thinly sliced
- 1 garlic clove, mashed
- 1 jar black olives, drained
- handful of fresh rosemary, lightly crushed (I just give a squeeze between my palms)
- 1 meyer lemon, quartered
- kosher salt, to taste
- fresh cracked black pepper, to taste
Directions
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eheat oven to 425.
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Heat olive oil in a deep oven proof frying pan, add shallots and garlic, cook for about 3 – 5 minutes over low heat.
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Wash chicken thighs and pat dry, season with salt and pepper.
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Add legs to the frying pan and brown until golden on all sides, about 6 – 10 minutes total.
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Add olives, lemon and rosemary.
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Bake in the oven for about 35 – 40 minutes, until cooked through.