It took me ~22 years of life to start liking olives, and now I (o)live for them. Dramatic? Not even a bit. The real drama is how all these flavors came together though:
What you’ll need:
– 1 package skin on, bone in chicken thighs
– 2 yellow onions, diced
– 2 large garlic cloves, minced
– 2 lemons
– 1 cup castelvetrano olives, chopped
– Salt and pepper
Preheat oven to 400f. In a cast iron pan, melt 2 tbsp butter. Add chopped onions and saute until translucent. Add 3 cloves chopped garlic and stir another 2-3 minutes. Add 1 cup chopped castelvetrano olives (or any green olive). Add salt and pepper to skin-on chicken thighs and place skin down on cast iron skillet. Flip after 2-3 minus, until chicken skin is browned. Add juice of one lemon on top and place remainder of sliced lemons in the pan. Place in oven for ~20 min, or until internal temperature is 165F.
