High Fructose Corn Syrup Free Greek-Style Chicken with Olives and Lemon
Total time1 hr
Prep time15 min
Cook time45 min
5.0(26)
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 2 tbsp olive oil
- 4 garlic cloves, thinly sliced
- ½ cup pitted kalamata olives
- 1 lemon, thinly sliced into rounds
- 1 tbsp apple cider vinegar
- ¾ cup chicken bone broth
- 1 tsp fresh thyme leaves
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the chicken thighs completely dry with paper towels, then season all over with the salt, black pepper, and dried oregano.
- 2
Heat the olive oil in a large oven-safe 12-inch skillet or braiser over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan.
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