Rosemary Chicken with Olives

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 2.5 lb (about 6–8) bone-in skin-on chicken thighs
• 3 tbsp extra-virgin olive oil
• 3 tbsp chopped fresh rosemary
• 6 garlic cloves
• 2 lemons
• 1 cup pitted Castelvetrano or green olives
• 1/2 cup pitted Kalamata olives
• 1.5 cups cherry tomatoes
• 1 medium yellow onion
• 1/2 cup dry white wine or chicken broth
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. 1Preheat the oven to 425°F. Pat the chicken thighs very dry so the skin will crisp, then season all over with salt and black pepper.
2. 2Smash the garlic cloves lightly and slice the onion into wedges. Zest one lemon and juice both lemons into a bowl.
3. 3In a large bowl, toss the chicken with olive oil, chopped rosemary, lemon zest, and half the lemon juice until every piece is coated and fragrant.
4. 4Arrange the chicken skin-side up in a large roasting pan or rimmed sheet pan. Scatter the onion wedges, smashed garlic, and both kinds of olives the pieces.
5. 5Tuck the cherry tomatoes among the chicken and olives. Pour the wine or broth and remaining lemon juice into the bottom of the pan so the juices stay moist while roasting.
6. 6Roast for 35 to 40 minutes until the chicken skin is deep golden and crisp and an instant-read thermometer in the thickest part reads 175°F for thighs.
7. 7If the skin needs more color, broil on high for 2 to 3 minutes, watching closely so the olives and garlic do not burn.
8. 8Rest the pan for 5 minutes. Spoon the bright pan juices, softened tomatoes, and olives over the chicken.
9. 9Finish with a shower of fresh parsley and an extra grind of black pepper.
10. 10Serve family-style straight from the pan with crusty bread or a simple grain to catch every drop of the rosemary-lemon juices.