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Lunch / Dinner

Roasted Chicken Thighs with Olives & Lemons

This simple roasted chicken thighs recipe is one to revisit again and again. For the best flavor, use bone-in, skin-on thighs. Coat them with a simple herbed butter to yield crispy skin and some dynamite drippings. Roast the chicken with fresh lemon and briny olives to amp up the flavor.

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Ingredients

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Test Kitchen Tip

Look for 5–6 ounce chicken thighs for this recipe. Larger thighs will need to cook longer and may not fit in a 3-quart baking dish.

Instructions

Preheat oven to 400°.

Combine butter, oil, chopped oregano, garlic, salt, paprika, and pepper. Place thighs skin side up in a 3-qt. baking dish; spread butter mixture over skin. Roast thighs 30 minutes.

Add olives and lemon to dish and roast thighs until skin is crisp and a thermometer inserted into the thickest part registers 165°, 15 minutes more. Serve thighs with lemons, olives, and drippings; garnish with oregano sprigs.

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The butter mixture not only adds flavor to the thighs and drippings, it also helps crisp the chicken skin.

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The olives and lemon just need to be heated through, so add them to the dish in the last 15 minutes.

Nutritional Facts

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