Ingredients:

  • 4 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs)
  • 1/2 cup pitted Kalamata olives
  • 1 cup cherry tomatoes
  • 1 medium red onion, cut into wedges
  • 2 sprigs fresh rosemary
  • 1 lemon, sliced into rounds
  • Fresh parsley, for garnish

Instructions:

  1. Whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a bowl.
  2. Pat the chicken thighs completely dry with paper towels. Note: This is the most important step for crispy skin.
  3. Toss the chicken in the marinade until fully coated.
  4. Preheat your oven to 400°F (200°C).
  5. Heat a splash of oil in a 12 inch cast iron skillet over medium high heat.
  6. Place chicken skin side down and sear for 5-7 minutes without moving them, until the skin is golden brown and shatters when touched.
  7. Flip the chicken.
  8. Scatter the red onion wedges, cherry tomatoes, and Kalamata olives around the chicken pieces.
  9. Nestle the lemon slices and rosemary sprigs in the gaps.
  10. Transfer the skillet to the oven and roast for 25-30 minutes, until the chicken reaches 165°F (74°C) and the cherry tomatoes begin to burst.
  11. Remove from the oven and let the meat rest in the pan for 5 minutes. Note: Resting lets the juices redistribute.
  12. Garnish with fresh parsley before serving.