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Lunch / Dinner

Roasted Chicken Thighs with Olives & Lemons

’Tis the season of nonstop eating. From big blowout bashes and fancy cocktail parties to homemade cookies and candies, it’s hard to monitor whether or not you’ve actually eaten a real meal. This menu will get you back on track. Every cook needs an assortment of chicken dishes to rely on. 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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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.


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.


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


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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