Baked Chicken Thighs with Lemon and Olives

A simple, yet flavorful recipe that is perfect for a weeknight dinner. The chicken thighs are marinated in a mixture of lemon juice, olive oil, and oregano before being roasted in the oven. The olives add a briny, salty flavor to the dish, while the lemon juice keeps the chicken moist and juicy.

This recipe is inspired by the classic Greek dish, lemon chicken. Lemon chicken is a staple of Greek cuisine, and is typically made with whole chicken that is roasted in the oven. I've adapted this recipe to use boneless, skinless chicken thighs, which cook more quickly and evenly than whole chicken. I've also added olives to the marinade, which give the dish a more complex flavor. The result is a delicious and easy-to-make dish that is perfect for any occasion.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 4 boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 lemon, juiced
• 1/2 cup pitted kalamata olives
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place chicken thighs in a baking dish and drizzle with olive oil.
3. In a small bowl, whisk together lemon juice, olives, oregano, salt, and pepper.
4. Pour the lemon-olive mixture over the chicken thighs and turn to coat.
5. Bake for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.
6. Remove from the oven and serve immediately.

Why It Works

• The lemon juice helps to tenderize the chicken and keeps it moist during cooking.
• The olive oil helps to brown the chicken and adds flavor.
• The oregano adds a herbaceous flavor to the dish.
• The olives add a briny, salty flavor to the dish.