Mediterranean Garlic Roasted Chicken with Olives

Ingredients

• 5 pieces Chicken thighs, bone-in, skinless
• 10 cloves Garlic cloves, peeled
• 2 cups Cherry tomatoes
• 1/4 cup Kalamata olives, rinsed and drained (low-sodium if available)
• 2 tablespoons Olive oil
• 2 teaspoons Dried oregano
• 1 whole Lemon
• 1/2 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped(optional)

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels.

2. 2

   In a large bowl, toss the chicken with olive oil, oregano, black pepper, and the juice of half the lemon. Let marinate while you prep the vegetables (about 10 minutes).

3. 3

   In a roasting pan, combine the garlic cloves, cherry tomatoes, and rinsed olives. Drizzle with a little olive oil and toss to coat.

4. 4

   Nestle the chicken thighs among the vegetables in the pan and scatter the remaining lemon half, cut side down, in the pan.

5. 5

   Roast for 45-50 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the tomatoes have burst.

6. 6

   Squeeze the roasted lemon over the pan, sprinkle with fresh parsley, and rest 5 minutes before serving.