Chicken thighs with lemon & olives
440 cals, 39p, 3c, 29f (per meal)
4 thigh (6 oz ea) (680g)
4 dash (3g)
1 tsp, ground (2g)
3 clove(s) (9g)
1/2 tbsp (2g)
1/2 tbsp (8mL)
1 large (84g)
1 small can (~2 oz) (64g)
1/2 cup(s) (mL)
1
Pat chicken thighs dry with paper towels. Season with salt and pepper and place in a baking dish, skin side up.
2
Sprinkle with garlic and rosemary and drizzle with olive oil. Rub seasoning on all sides of the thighs. Tuck lemon wedges here and there. Let marinate for 15 minutes.
3
Heat oven to 375 F (190 C).
4
Put baking dish in oven, uncovered, and roast until skin lightly brown, about 20 minutes. Scatter olives over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender.
5
Remove thighs and lemon wedges and arrange on a platter.
6
Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken and serve.