One-Pan Mediterranean Lemon Herb Chicken with Cherry Tomatoes and Olives

Ingredients

• 4 pieces chicken thighs bone-in, skin-on
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 lemon lemon juiced and zested
• 2 cups cherry tomatoes halved
• 1 cup kalamata olives pitted
• 4 cloves garlic minced
• 1/4 cup fresh parsley chopped

Instructions

1. 1 Preheat your oven to 400°F (200°C).
2. 2 In a large ovenproof skillet, heat the olive oil over medium-high heat.
3. 3 Season the chicken thighs with salt, black pepper, oregano, and thyme. Place them skin-side down in the skillet and sear until the skin is golden brown, about 5 minutes.
4. 4 Flip the chicken thighs and add the garlic, lemon juice, and lemon zest to the pan. Cook for another 2 minutes.
5. 5 Add the cherry tomatoes, kalamata olives, and half of the chopped parsley around the chicken in the skillet.
6. 6 Transfer the skillet to the preheated oven. Roast for 20-25 minutes until the chicken is cooked through and the tomatoes are blistered.
7. 7 Remove the skillet from the oven and let it rest for 5 minutes. Garnish with the remaining parsley before serving.