Chicken with Rosemary and Lemon

Chicken with Lemon and Rosemary 2.jpg

Makes 4 servings.

This dish has a robust flavor. It can be served from oven to table, and it reheats very well. Grains are a lovely accompaniment.

INGREDIENTS:

  • 8 boneless, organic chicken thighs, with skin. Each portion about 6 ounces (See Note)

  • 1 lemon, rinsed, cut into 8 wedges

  • ¾ cup pitted Kalamata olives, halved

  • 4 tablespoons Balsamic vinegar

  • 3 tablespoons extra-virgin olive oil

  • Bunch of rosemary

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 400F. 

  2. Pat dry the chicken and season  with salt and pepper on both sides. Place in an ovenproof dish that fits the chicken in a single layer, skin side down.

  3. Scatter the lemon and olives on top.  Combine the vinegar and oil. Pour over the chicken and place the rosemary on top. Cover with heavy foil. and roast for 30 minutes.  

  4. Uncover, turn the chicken over and roast for another 20 minutes. Chicken should be tender.

  5. Serve with the accumulated juices.  

NOTES:

Organic chickens tend to be small, therefore in order to get 6 ounces boned portions per person I use 2 thighs.