Ingredients
Equipment
Method
- Remove the chicken from the refrigerator 20 minutes before cooking to allow it to come to room temperature.
- Preheat your oven to 350°F (175°C).
- Season the chicken thighs on both sides with salt and pepper.
- In a large ovenproof pan or Dutch oven that can hold all the chicken thighs in a single layer, heat the olive oil over medium-high heat.
- Once the oil is hot, add the chicken thighs, skin-side down. Sear until golden brown, about 5 to 6 minutes. Add the garlic cloves to the pan and flip the chicken thighs over. Cook until the garlic is fragrant and lightly browned, 2 to 3 minutes.
- Remove the chicken and garlic from the pan and set them aside.
- With the pan still hot, add the sliced onions, lemon slices, and oregano. Season with salt and pepper. Cook, stirring often, until the onions have softened and the browned bits on the bottom of the pan have loosened, 6 to 8 minutes.
- Nestle the chicken thighs, skin-side up, into the onion mixture. Add the garlic and olives back into the pan.
- Pour the lemon juice over the chicken. Transfer the pan to the preheated oven.
- Bake for 40 to 50 minutes, or until the chicken is cooked through and tender.
- Scatter fresh oregano leaves over the top before serving.
Nutrition
Notes
This dish is excellent for meal prep as the flavors meld and deepen overnight. Reheat gently on the stovetop or in the oven.