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Meat
Easy
4 Servings
Allergens 
No Allergens specified
2 Hours, 20 Minutes
Diets
I love the Mediterranean herb flavors in this healthy, juicy, and crisp chicken recipe. The Kalamata olives bring it to another level.
2/3 cup lemon juice (fresh or bottled, such as Heaven & Earth)
4 and 1/2 tablespoons olive oil, divided
1 and 1/2 tablespoons Tonnelli Red Wine Vinegar
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
4 and 1/2 teaspoons dried basil
3 teaspoons dried oregano
3 teaspoons dried parsley
3 teaspoons salt
6 bone-in chicken thighs, skin on
1 red onion, cut into wedges
1/4 cup water
6 tablespoons pitted Kalamata olives, halved, for serving
lemon slices, for serving
In a bowl, combine lemon juice, three and a half tablespoons olive oil, red wine vinegar, garlic, basil, oregano, parsley, and salt.
Pour half the marinade into a shallow dish. Add chicken thighs and coat.
Marinate for one hour to overnight (if you’re in a rush, 15 minutes will do). Turn chicken occasionally to make sure it’s well covered.
Preheat oven to 430 degrees Fahrenheit.
Place remaining tablespoon of oil in a large ovenproof pan or skillet and heat on medium heat.
Remove chicken from dish and spoon or brush on any herbs left in baking dish. Sear chicken on both sides until golden, around four minutes per side.
If pan is ovenproof, add in red onion, the rest of marinade, and 1/4 cup of water. Otherwise, place chicken in roaster and add aforementioned ingredients.
Cover skillet/roaster and bake for 35 minutes.
Uncover chicken and broil for five to 10 minutes or until chicken is crispy and golden brown.
Serve with Kalamata olives and lemon slices.
Styling and photography by Chay Berger
www.thevoiceoflakewood.com
(732) 901-5746
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Delicious, I made it with chicken legs and the only thing I would change is maybe put in a but less lemon juice.