Chicken with Olives
Laura in the Kitchen
45 min. | 400°
6
X
Ingredients
2 potatoes3 Tbsp. olive oil
8 skinless, boneless chicken thighs (1.5 lbs)1/2 tsp. kosher salt
1/2 cup Castelvetrano olivespepper
6 garlic cloves1/2 cup white wine
1 tsp. thyme or oregano1/2 lemon, sliced thin
Directions
Preheat oven to 400 degrees. Clean potatoes and peel any bad bits. Cut lengthwise in half, then cut again into quarters. Toss potatoes, olives, garlic cloves, seasonings, oil, salt and pepper in a bowl and add to a roasting or sheet pan. Salt and pepper chicken and add to pan with vegetables, arranging in a single layer as much as possible (and rubbing some of the oil and seasonings on the chicken?). Pour the wine around the edges of the pan and arrange the lemon slices around the chicken. Roast about 45 minutes. (At the end she has you put the potatoes back in a 425 degree oven to brown, about 15 minutes; optional). Page 62 of Laura in the Kitchen.