Ingredients:

  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 lbs bone-in, skin-on chicken thighs
  • 1/2 cup Kalamata olives, pitted
  • 1 lemon, sliced into rounds
  • 1 red onion, cut into thick wedges
  • 1 cup fresh parsley, chopped

Instructions:

  1. Whisk together the olive oil, lemon juice, mustard, garlic, oregano, salt, and pepper in a bowl.
  2. Pat the chicken thighs completely dry with paper towels. Toss the chicken in the marinade and refrigerate for at least one hour.
  3. Preheat oven to 400°F (200°C) and heat a 12-inch oven-safe skillet over medium-high heat.
  4. Place chicken thighs skin-side down in the skillet. Press firmly for 2 minutes until the skin is crisp and golden-brown, then flip and sear the other side for 3 minutes.
  5. Scatter red onion wedges, lemon slices, and olives around the chicken in the pan.
  6. Transfer the skillet to the oven and roast for 15–20 minutes until the internal temperature reaches 165°F (74°C).
  7. Remove from oven and let the chicken rest in the pan juices for 5 minutes.
  8. Garnish with fresh chopped parsley before serving.