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

1. eheat oven to 425.

2. Heat olive oil in a deep oven proof frying pan, add shallots and garlic, cook for about 3 – 5 minutes over low heat.

3. Wash chicken thighs and pat dry, season with salt and pepper.

4. Add legs to the frying pan and brown until golden on all sides, about 6 – 10 minutes total.

5. Add olives, lemon and rosemary.

6. Bake in the oven for about 35 – 40 minutes, until cooked through.

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